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

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.

Questions

Can I make Pan Bagnat gluten-free?

Yes. The gluten in this entry 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.

Can I make Pan Bagnat ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). It is served cold; there is nothing to reheat.

Can I halve or double Pan Bagnat?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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