Pan Bagnat (Niçoise Tuna Sandwich)
Pan bagnat, the pressed Niçoise sandwich from the south of France, filled with olive-oil tuna, eggs, tomato, olives and a mustard vinaigrette. Built to travel.
By Tasty Nest Recipes Editorial TeamPublished
1 hr 32 min total 4 sandwichesEasy
Photo: kochtopf · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Pan bagnat, meaning 'bathed bread', is the classic sandwich of Nice: essentially a Niçoise salad stuffed into bread and pressed so the vinaigrette and juices soak in.
It is designed to be made ahead. A short press firms it up and melds the flavours, making it an ideal picnic or packed lunch.
Equipment you'll need
- Saucepan
- Plastic wrap
- Heavy pan or cans
Tips for success
- Good-quality tuna packed in olive oil makes a big difference to the flavour.
- Keep the pressed sandwiches cold until serving, and do not leave them out for more than 2 hours.
- Season the tomato slices with a little salt before layering.
Substitutions and variations
- Add sliced boiled potatoes or green beans for a heartier sandwich.
- Use canned salmon or chickpeas instead of tuna.
- Swap the baguette for a round country loaf, cut into wedges after pressing.
Storage
To store: Refrigerate pressed sandwiches for up to 1 day.
Recipe
Pan Bagnat (Niçoise Tuna Sandwich)
Pan bagnat, the pressed Niçoise sandwich from the south of France, filled with olive-oil tuna, eggs, tomato, olives and a mustard vinaigrette. Built to travel.
- Prep
- 20 min
- Cook
- 12 min
- Press
- 1 hr
- Total
- 1 hr 32 min
- Yield
- 4 sandwiches
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Vinaigrette
Sandwiches
Instructions
Step 1: Cook the eggs
Place the eggs in the saucepan, cover with cold water and bring to a boil. Turn off the heat, cover and leave for 11 minutes, then cool in ice water, peel and slice.
Step 2: Make the vinaigrette
Whisk the olive oil, vinegar, mustard, garlic, salt and pepper.
Step 3: Prepare the bread
Split the bread pieces and pull out some of the soft crumb. Brush the cut sides generously with vinaigrette.
Step 4: Layer
Layer the bottoms with arugula, tuna, egg slices, tomato, onion, olives, anchovies and basil. Drizzle with the remaining vinaigrette and close the sandwiches.
Step 5: Press
Wrap each sandwich tightly in plastic wrap, weigh down with a heavy pan and refrigerate for at least 1 hour, or up to 6 hours.
Cuisine: French · Course: Lunch
Estimated nutrition per serving
- Calories
- 490
- Protein
- 25 g
- Fat
- 21 g
- Carbs
- 52 g
- Fibre
- 3 g
- Sugars
- 4 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/pan-bagnat
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