Pan Bagnat: Rustic French Bread Delight
Experience the vibrant flavors of the French Riviera with our Pan Bagnat, a classic sandwich hailing from Nice. Originating as a way to utilize stale bread by soaking it in rich olive oil and savory juices, this sumptuous creation has transformed into a beloved picnic staple. Each component—charming slices of hard-boiled egg, succulent tuna, plump tomatoes, anchovies, briny olives, and crunchy lettuce—merges beautifully to create a wholesome, satisfying meal. Perfectly packable and easily customizable, this dish can be prepared ahead of time, making it an essential addition to any outdoor gathering. Wrap these delightful sandwiches in rustic paper and kitchen string for an authentic French presentation, and let their tantalizing aroma accompany you as you savor al fresco dining with friends and loved ones.
4
Servings
200
Calories
13
Ingredients
Ingredients
Baguette (or ciabatta rolls)
1 (Cut into 4 equal portions)
Garlic clove
1 (Peeled and to rub on the bread)
Extra virgin olive oil
To taste (For drizzling)
Salt
To taste (For seasoning)
Black pepper
To taste (For seasoning)
Hard-boiled eggs
2 (Peeled and thinly sliced)
Good quality tuna
200 g (Drained and flaked)
Ripe tomatoes
3-4 (Sliced)
Salted anchovies
6 (Whole)
Pitted black olives
To taste (For adding whole or halved)
Red onion
1/2 (Finely sliced into rings)
Cos lettuce
1/2 (Leaves roughly torn)
White wine vinegar
To taste (For drizzling)
Instructions
1
Begin by cutting the baguette into 4 equal portions, or if you prefer, use 4 ciabatta rolls for a different texture.
2
Carefully slice each portion in half lengthways and gently scoop out some of the bread to create a hollow. This leftover bread can be saved for a later use such as breadcrumbs or a gratin.
3
Take the garlic clove and firmly rub it over the inner surfaces of both halves to impart a slight garlic flavor.
4
Generously drizzle extra virgin olive oil on the insides of the bread, followed by a good sprinkle of salt and black pepper to enhance the overall taste.
5
In one half of the hollowed bread, layer the thin slices of hard-boiled eggs, followed by the quality tuna, sliced tomatoes, anchovies, and olives. Sprinkle the finely sliced red onion and roughly torn lettuce on top.
6
Drizzle this mixed filling with a bit more olive oil and a splash of white wine vinegar to bring all flavors together.
7
Place the other half of the baguette or bread roll on top, pressing slightly to compact the filling.
8
Wrap the assembled sandwich tightly in foil and place it on a sturdy flat surface. To compress and meld the flavors, place something heavy (like a stack of books) on top for about 1-2 hours.
9
After pressing, unwrap it from the foil and secure each sandwich in greaseproof or brown paper, tying them with kitchen string for a charming presentation.
10
Refrigerate your sandwiches in a covered container overnight, which allows the flavors to further develop, or enjoy them the same day.
11
Bring these delectable sandwiches on your next picnic along with some fine wine, fresh fruits, and great company for a perfect outdoor feast!
Nutrition Information
12 g
Fat
14 g
Carbs
12 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Pan Bagnat?
Pan Bagnat is a classic rustic sandwich from the French Riviera, specifically Nice, featuring tuna, vegetables, and olive oil on crusty bread.
Where does the Pan Bagnat originate?
This sandwich originates from Nice in the French Riviera as a way to utilize stale bread by soaking it in olive oil and savory juices.
How many servings does this recipe provide?
This recipe is designed to make 4 servings.
What type of bread is best for Pan Bagnat?
A traditional baguette is recommended, but ciabatta rolls can be used for a different texture.
How should I prepare the bread for the sandwich?
Cut the bread into equal portions, slice lengthways, and gently scoop out some of the bread to create a hollow for the filling.
What can I do with the bread I hollow out?
The leftover bread can be saved and used for breadcrumbs or as a topping for a gratin.
How is garlic used in this recipe?
A peeled garlic clove is rubbed firmly over the inner surfaces of the bread to impart a subtle garlic flavor.
What are the primary proteins in this sandwich?
The main proteins are 200g of flaked tuna and 2 thinly sliced hard-boiled eggs.
How many calories are in a serving of Pan Bagnat?
Each serving contains approximately 200 calories.
What is the fat content per serving?
There are 12 grams of fat per serving in this recipe.
How many carbohydrates are in this sandwich?
Each serving contains 14 grams of carbohydrates.
How much protein is in one serving?
There are 12 grams of protein per serving.
What vegetables are included in the filling?
The filling includes ripe tomatoes, red onion rings, and roughly torn cos lettuce.
Does this recipe include anchovies?
Yes, the recipe calls for 6 salted anchovies to add authentic savory flavor.
What kind of olives should be used?
The recipe suggests using pitted black olives, added either whole or halved.
What type of vinegar is used for seasoning?
White wine vinegar is drizzled over the filling to bring the flavors together.
Why is the sandwich pressed after assembly?
Pressing the sandwich helps to compact the filling and allows the oils and juices to meld into the bread.
How long should the Pan Bagnat be pressed?
The assembled sandwich should be pressed under something heavy for about 1 to 2 hours.
What can I use to press the sandwich?
You can use any heavy, flat object, such as a stack of books.
Can I prepare Pan Bagnat the day before?
Yes, refrigerating the sandwiches overnight allows the flavors to further develop.
Is this sandwich suitable for picnics?
Yes, it is specifically described as a beloved picnic staple because it is packable and the flavors improve over time.
How should I wrap the sandwich for presentation?
For an authentic French presentation, wrap them in greaseproof or brown paper and tie them with kitchen string.
Is the lettuce pre-cut or torn?
The recipe calls for cos lettuce leaves to be roughly torn.
What kind of oil is used in the recipe?
Extra virgin olive oil is used for drizzling on the bread and over the filling.
How should the red onion be prepared?
The red onion should be finely sliced into rings.
Is Pan Bagnat considered a healthy dish?
Yes, it is tagged as a healthy recipe due to its use of fresh vegetables, lean protein, and healthy fats.
How do I season the sandwich?
The insides of the bread are seasoned with extra virgin olive oil, salt, and black pepper.
What are the common tags for this recipe?
Tags include sandwich, french, picnic, baguette, tuna, and salade nicoise.
Can I use ciabatta instead of a baguette?
Yes, the recipe explicitly mentions using 4 ciabatta rolls as an alternative.
Should the tuna be fresh or canned?
The recipe suggests using 200g of good quality tuna that has been drained and flaked, which usually implies canned or jarred tuna.