Packed with tuna, tomatoes, boiled eggs, olives, and flavorful veggies, pan bagnat captures the essence of summer in the South of France.
Pan bagnat is an iconic sandwich from Nice. Its name is the Provençal phrase for “bathed bread,” referring to how the bread soaks up the flavorful olive oil and juices from the filling. You’ll sometimes see it spelled pain bagnat, blending the French word for bread (pain) with the bagnat.
This briny, summery sandwich tastes exactly how a sandwich by the sea should. I like to pack them for a day at the beach, letting the sandwiches soak up the juices in the cooler while I soak up the sun.
In a traditional pan bagnat, it’s typical to layer whole anchovies in with the tuna, sliced eggs, olives, tomatoes, and the other ingredients. Then, before closing the sandwich, it’s drizzled with rich extra virgin olive oil, sometimes vinegar, and seasoned with salt and pepper.
I find that with so many ingredients piled together, some parts of the sandwich can be underseasoned. To make every bite as flavorful as possible, I like to mix up a simple anchovy dressing instead to coat the ingredients before layering them. One other creative liberty? A pan bagnat is traditionally made on a round, crusty roll, but I like the crust-to-bread ratio of a baguette more.
Table of Contents
What’s in Pan Bagnat?
Like many traditional French dishes, there are strong opinions about what makes a true pan bagnat, including a complete list of authorized ingredients. There are a number of them, but each one contributes to an irresistible sandwich with the flavor of summer. Here’s what you’ll need:
For the Sandwiches
- Baguettes: I like to use day-old baguettes, either homemade or from the bakery, since they really soak up the dressing and the juices from the vegetables. Fresh baguettes work too, but keep the resting time closer to 30 minutes so they don’t get soggy.
- Tuna: Rich and flavorful, canned tuna packed in olive oil is a luscious (and easy) sandwich topping that requires zero prep. When I want to splurge, I’ll use premium canned ventresca tuna belly, which takes these sandwiches to a whole new level, but use any oil-packed tuna you can find. The sandwich will still taste great.
- Hard-boiled eggs: I use 9-minute hard-boiled eggs, but a jammy medium-boiled egg would also work.
- Tomatoes: Use the ripest, juiciest summer tomatoes you can find. The juices will soak into the bread, making a decadently flavored sandwich.
- Radishes add a peppery bite and a wonderful crunch.
- Green onions add a mild bite that doesn’t overwhelm the other vegetables.
- Artichoke hearts: Jarred artichoke hearts have an earthy, tangy flavor. You can use either plain artichoke hearts or marinated artichokes for a boost in flavor.
- Black olives have a savory, briny flavor. Niçoise olives are the classic choice, but experiment with your favorite types. Use pitted olives for ease of eating.
- Basil: Fresh basil has a sweet and savory herbaceous flavor that highlights the fresh vegetables in the sandwich. Here’s how to keep it fresh.
- Salt and pepper: Seasoning can become unbalanced in a sandwich because of the way the bread absorbs flavor. I recommend seasoning each component and tasting as you go along to avoid a bland sandwich.
For the Anchovy Vinaigrette
- Extra virgin olive oil: Use high-quality extra virgin olive oil with a smooth flavor to let the vegetables and tuna shine. Try our Nocellara olive oil, which is mild and buttery.
- Red wine vinegar: In the traditional pan bagnat recipe, red wine vinegar is optional or even controversial, but its acidity helps lift and brighten all of the sandwich’s ingredients.
- Garlic: Traditionally, a garlic clove is rubbed onto the bread to flavor it lightly. I prefer to mince it and add it directly to the dressing for a stronger garlic flavor.
- Anchovies: The inclusion of anchovies also sparks debates in the original pan bagnat, but I can’t imagine the sandwich without their umami, salty flavor.
How to Make Pan Bagnat
Making pan bagnat is as simple as making a salad and filling a baguette. Once assembled, it’s best to let it rest for at least 30 minutes for the vegetables to release their juices and for the bread to soak them up.
Make the Anchovy Vinaigrette
- Make the Anchovy Vinaigrette. In a small bowl, whisk together 5 tablespoons extra-virgin olive oil, 3 tablespoons red wine vinegar, 2 minced garlic cloves, and 6 finely chopped oil-packed anchovies.
Assemble the Sandwiches
- Prepare the veggies. Slice 3/4 pound (about 2-3 medium) ripe tomatoes into 1/4-inch wedges. Slice 4 medium radishes into rounds. Thinly slice 4 green onions. In a large bowl, toss the tomatoes, radishes, and green onions with 2 ounces (57g) jarred quartered artichoke hearts, and 1/2 cup (2 1/2 ounces; 70g) pitted and halved black olives with 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, and half of the dressing (about 1/4 cup). Set aside while preparing the bread.
- Prepare the bread. Slice 2, 16-inch day-old baguettes in half lengthwise. Use your fingers to scoop out and discard some of the bread from both the top and bottom halves to form a cavity. Spoon and spread the remaining dressing on the cut side of each baguette, about 1 tablespoon per baguette half. Season with salt and pepper to taste.
- Fill the sandwiches. Add the dressed vegetables to the bottom baguette halves, layering them with 4 sliced hard-boiled eggs and 5 ounces (142g) oil-packed tuna, lightly flaked into large chunks. Season with salt and pepper to taste, and top with a few fresh basil leaves. Top with the remaining baguette halves.
- Wrap and chill. Wrap the sandwiches tightly with plastic wrap or waxed paper. Pack them on a cooler or let the sandwiches rest in the refrigerator for 30 minutes to an hour. If you like, you can weigh down the sandwiches while they rest by topping them with a cast-iron pan or a plate with a couple of cans on top. This step can help the bread soak up the flavors of the other ingredients.
- Slice and serve: Remove the sandwiches from the cooler or fridge. Unwrap, slice into segments, and serve.
Make it Your Own
This pan bagnat recipe sticks pretty closely to the traditional version, but the Association de Défense et de Promotion de l’Appellation Pan Bagnat (the Association for the Defense and Promotion of the Pan Bagnat Appellation) likely won’t go after you for making adjustments to suit your own taste. Honestly, I rarely make it with the same ingredients every time. I encourage anyone to adjust it to what they have on hand and their unique taste! Here are a few ideas:
- Add or swap the vegetables: Try adding sliced bell peppers, seeded and sliced cucumber, cooked fava beans, or pickled red onions.
- Swap the bread: You can use sourdough, ciabatta, or even focaccia. It would be fantastic on thick slices of this no-knead olive bread!
- Change out the fish: Swap the tuna for canned salmon, mackerel, or sardines. Flavored versions, including those with lemon or chili, wouldn’t be traditional, but they would be delicious.
- Change up the seasonings: Add 1 to 2 teaspoons of Dijon mustard to the vinaigrette. You can also swap the red wine vinegar for apple cider or sherry vinegar.
What to Serve with Pan Bagnat
Pan bagnat is a complete meal in and of itself, perfect for a summer picnic or a packed lunch on the beach. If it’s too hot even to imagine turning on the stove or oven, pan bagnat makes a refreshing no-cook meal. Pack a container of watermelon, a jug of lemonade, or a cold bottle of rosé for a perfect picnic. This Rosé Lemonade hybrid may be the best of both worlds!
Sliced into smaller sandwiches, pan bagnat can also be served as an appetizer at your next cookout. For the main course, make easy grilled chicken and a summery watermelon and cucumber salad. No cookout is complete without a refreshing sipper like strawberry lemonade or hibiscus iced tea.
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Pan Bagnat
Ingredients
For the Sandwich
- 3/4 pound (about 2-3 medium) tomatoes , sliced into 1/4-inch wedges
- 4 radishes, thinly sliced
- 4 green onions, thinly sliced
- 1/2 cup (2 ounces) quartered artichoke hearts
- 1/2 cup Niçoise olives, pitted and halved
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 (16-inch) baguettes, or similar
- 4 large hard-boiled eggs, sliced
- 5 ounces oil-packed tuna (142g), lightly flaked into large chunks
- Fresh basil
For the Anchovy Vinaigrette
- 5 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 6 oil-packed anchovy filets, finely chopped
Instructions
- Make the Anchovy Vinaigrette. In a small bowl, whisk together the olive oil, vinegar, garlic, and anchovies.
- Prepare the veggies. In a large bowl, toss the tomatoes, radishes, green onions, artichokes, and black olives with the salt, pepper, and half of the dressing (about 1/4 cup). Set aside while preparing the bread.
- Prepare the bread. Slice the baguettes in half lengthwise. Use your fingers to scoop out and discard some of the crumb from both the top and bottom halves to form a cavity. Spoon and spread the remaining dressing on the cut side of each baguette, about 1 tablespoon per baguette half. Season with salt and pepper to taste.
- Fill the sandwiches. Add the dressed vegetables to the bottom baguette halves, layering them with the tuna and eggs. Season with salt and pepper to taste, and top with a few basil leaves. Cover with the top baguette halves.
- Wrap and chill. Wrap the sandwiches tightly with plastic wrap or waxed paper. Pack them on a cooler or let the sandwiches rest in the refrigerator for 30 minutes to an hour. If you like, you can weigh down the sandwiches while they rest, by topping them with a cast iron pan or a plate with a couple of cans on top. This step can help the bread soak up the flavors of the other ingredients.
- Slice and serve. Remove the sandwiches from the cooler or fridge. Unwrap, slice into segments, and serve.
Notes
Nutrition
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