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A scooped out baguette half drizzled with dressing next to a baguette half topped with vegetables, tuna and hard boiled eggs on a wooden cutting board.
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Pan Bagnat

Pan Bagnat is a classic Provençal sandwich packed with vibrant veggies, tuna, and hard-boiled eggs—all dressed with tangy anchovy vinaigrette. It needs a little time for the bread to soak up the dressing and the juices from the other ingredients, which makes it the ultimate make-ahead meal for picnics, beach days, or a relaxed lunch on the patio.
Prep Time15 minutes
Resting Time30 minutes
Total Time45 minutes
Course: Appetizer/Snack, Dinner, Entree
Cuisine: French
Servings: 8
Author: Mark Beahm

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

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.

Nutrition

Calories: 188.1kcal | Carbohydrates: 4.5g | Protein: 9.6g | Fat: 14.5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9.1g | Cholesterol: 101.3mg | Sodium: 616.5mg | Potassium: 238.8mg | Fiber: 1.5g | Sugar: 1.9g | Vitamin A: 581.8IU | Vitamin C: 7.5mg | Calcium: 36mg | Iron: 0.9mg

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