Pan Bagnat
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.
Ingredients
- 2 round crusty bread rolls or ciabatta rolls, halved horizontally
- 10 oz oil-packed tuna, drained, 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 clove garlic clove, halved
- 8 leaves fresh basil leaves
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Halve 2 halved horizontally round crusty bread rolls or ciabatta rolls. Rub cut sides with 1 clove halved garlic clove clove, then discard.
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2
Drizzle cut sides with 2 tbsp extra-virgin olive oil and 2 tsp red wine vinegar.
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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 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 leaves fresh basil leaves leaves.
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4
Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Press the top firmly onto the filling.
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5
Wrap tightly in plastic wrap. Press under a heavy pan and refrigerate at least 30 minutes before slicing and serving.