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Pan Bagnat is a protein-packed tuna sandwich from Nice, France. It’s like a handheld Salade Niçoise only without the potatoes and perfect for picnics or a make-ahead lunch!
I get asked for picnic ideas and cold lunch recipes that don’t require heating, and this sandwich is a great option. Pan Bagnat is a staple in French bakeries, markets, and beach stands. It sounds fancy but it’s actually pretty simple to make. The main ingredients include tuna, anchovies, hard-boiled eggs, olives, tomatoes, and olive oil, but never mayo. I added cucumber and arugula for extra vegetables, you can add whatever you like. Since it’s made ahead of time, and has no mayo or dairy, it’s great to take to the beach or park where you might not have access to coolers. For more canned tuna recipes, don’t miss my Tuna Egg Salad and my go-to Tuna Melt.
Think of pan bagnat as a Niçoise salad sandwich, only without the cooked potatoes. The name translates to “bathed bread,” referring to the olive oil that soaks into the bread.
Pan Bagnat Ingredients
Here’s what you’ll need to make this sandwich (See exact measurements in the recipe card below).
This easy pan bagnat recipe doesn’t take long to make, here’s the step by step photos. (For the complete instructions, scroll to the recipe card below.)
Yield: 6 servings
Serving Size: 1 sandwich
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.
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Serving: 1 sandwich, Calories: 308 kcal, Carbohydrates: 29 g, Protein: 21 g, Fat: 11.5 g, Saturated Fat: 22.5 g, Cholesterol: 146.5 mg, Sodium: 651 mg, Fiber: 3 g, Sugar: 1.5 g