Pan Bagnat

Name: Pan Bagnat
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 round crusty bread rolls or ciabatta rolls, halved horizontally; 10 oz oil-packed tuna, drained (5 oz), drained; 2 hard-boiled eggs, sliced; 2 ripe plum tomatoes or Roma tomatoes, thinly sliced; 1/2 cup pitted Nicoise or Kalamata olives, halved; 4 anchovy fillets (optional but traditional); 1/2 cup red onion, thinly sliced; 1/2 green or red bell pepper, thinly sliced; 2 tbsp extra-virgin olive oil; 2 tsp red wine vinegar; 1 garlic clove, halved; 8 fresh basil leaves; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground

A Nicoise tuna sandwich from the French Riviera: a crusty round roll soaked in olive oil and stuffed with oil-packed tuna, hard-boiled egg, olives, tomatoes, and anchovies, then pressed so every bite bursts with flavor. Plan ahead: press and chill at least 30 minutes before serving.

20 minEasyServes 2450 cal/serving

FrenchLunchNo-CookPescatarianMediterraneanHigh ProteinLow CarbDairy-FreePork-FreeCorn-Free

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Ingredients

2 round crusty bread rolls or ciabatta rolls, halved horizontally
10 oz oil-packed tuna, drained (5 oz), drained
2 hard-boiled eggs, sliced
2 ripe plum tomatoes or Roma tomatoes, thinly sliced
1/2 cup pitted Nicoise or Kalamata olives, halved
4 anchovy fillets (optional but traditional)
1/2 cup red onion, thinly sliced
1/2 green or red bell pepper, thinly sliced
2 tbsp extra-virgin olive oil
2 tsp red wine vinegar
1 garlic clove, halved
8 fresh basil leaves
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground

Instructions

1

Halve 2 halved horizontally round crusty bread rolls or ciabatta rolls. Rub cut sides with 1 halved garlic clove clove, then discard.
2

Drizzle cut sides with 2 tbsp extra-virgin olive oil and 2 tsp red wine vinegar.
3

Layer the bottom half with 2 thinly sliced ripe plum tomatoes or Roma tomatoes, 1/2 cup thinly sliced red onion, and 1/2 thinly sliced green or red bell pepper. Spread 10 oz drained oil-packed tuna, drained (5 oz) over the vegetables. Add 2 sliced hard-boiled eggs, 1/2 cup halved pitted Nicoise or Kalamata olives, 4 anchovy fillets (optional but traditional), and 8 fresh basil leaves leaves.
4

Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Press the top firmly onto the filling.
5

Wrap tightly in plastic wrap. Press under a heavy pan and refrigerate at least 30 minutes before slicing and serving.

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Questions

What is Pan Bagnat?

Is there a substitute for anchovies in Pan Bagnat?

The entry for Pan Bagnat calls for 4 anchovy fillets (optional but traditional). In its place: A teaspoon of fish sauce or a little miso per two fillets supplies the same savory background. For a vegetarian version, leave them out and add a pinch more salt.

Can I make Pan Bagnat gluten-free?

Yes. The gluten in Pan Bagnat is 2 round crusty bread rolls or ciabatta rolls, halved horizontally. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Is Pan Bagnat keto-friendly?

A serving of Pan Bagnat carries 11 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 55 percent of the budget; against a moderate 100 g low-carb day it is 11 percent.

Does Pan Bagnat contain fish?

Yes: 10 oz oil-packed tuna, drained (5 oz), drained and 4 anchovy fillets (optional but traditional). The full allergen list for this entry is gluten, eggs and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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