Description
Pan Bagnat is a tuna sandwich from Nice, France. It’s like a handheld Salade Niçoise and it’s perfect for picnics, beach or make-ahead lunch!
Yield: 6servings | Serving Size: 1sandwich
Ingredients
4largehard boiled eggs
114-ounce crusty loaf bread, such as French bread or ciabatta, ideally whole wheat (I scooped out 3 ounces)
2tablespoonsextra-virgin olive oil
2tablespoonsred wine vinegar
1 1/2teaspoonsDijon mustard
Kosher salt and fresh black pepper
25-ounce cans water-packed tuna, thoroughly drained
1/2cuppitted and chopped olives, a mix of black and green is nice
1tablespooncapers, drained
4anchovy filets packed in oil, drained and chopped (optional but highly recommended)
1Persian cucumber, cut into long, thin slices
1ripe tomato, sliced
1/4small red onion, very thinly sliced
2cupsbaby arugula
Instructions
- Hard boil the eggs using the stove top hard boiled eggs recipe or this instant pot hard boiled eggs recipe . Peel and thinly slice the eggs lengthwise.
- Halve the bread horizontally and scoop out about half the crumb from the top and a little less from the bottom half (so it doesn’t fall apart when you eat it). Save the crumbs to make croutons or bread crumbs. Brush the insides of the bread with the olive oil.
- In a medium bowl, whisk together the vinegar and mustard. Season with pepper.
- Add the drained tuna, chopped olives, capers, and anchovies and gently fold into the dressing. Taste and add salt if necessary (it may not be, but the mixture should be well seasoned).
- Spoon the tuna mixture over the bottom half of the bread, all the way to the edges. Lay the sliced egg on top, followed by the cucumber slices, the tomatoes (season with salt and pepper if you like), the onion, and finally arugula leaves to cover the surface of the sandwich. Place the top of the sandwich over and press firmly.
- Wrap the sandwich tightly in plastic wrap. Put it on a plate to catch any potential drips, and transfer to the refrigerator. Place something heavy on top, like a sheet tray with a can of tomatoes on top; the more compressed it is, the easier it will be to eat. Refrigerate for at least one hour, or even better, up to overnight. When you’re ready to serve, unwrap, and cut into six servings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Nutrition
Serving: 1sandwich, Calories: 308kcal, Carbohydrates: 29g, Protein: 21g, Fat: 11.5g, Saturated Fat: 22.5g, Cholesterol: 146.5mg, Sodium: 651mg, Fiber: 3g, Sugar: 1.5g
