Bon Appetit Pan Bagnat
Transport your taste buds to the sun-soaked beaches of the French Riviera with this vibrant and flavorful Bon Appétit Pan Bagnat! This classic Provençal pressed sandwich features crusty boule bread stuffed with a medley of Mediterranean ingredients, including oil-packed tuna, fresh cherry tomatoes, crisp cucumber, red bell pepper, briny Kalamata olives, red onion, and sliced hard-boiled eggs. Tossed in a zesty vinaigrette of olive oil, red wine vinegar, Dijon mustard, and garlic, each bite bursts with bold and tangy flavors. Perfectly pressed to allow the ingredients to meld, this sandwich is ideal for a picnic, a light lunch, or a stunning party centerpiece. Easy to make, no cooking required, and ready in under 30 minutes, the Pan Bagnat is a must-try recipe for lovers of French cuisine.
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Recipe Information
Ingredients
- 1 loaf Crusty round bread loaf (boule)
- 2 cans Canned tuna in olive oil
- 1.5 cups Cherry tomatoes, halved
- 1 Cucumber, thinly sliced
- 1 Red bell pepper, thinly sliced
- 0.5 cup Kalamata olives, pitted and halved
- 0.5 Red onion, thinly sliced
- 2 Hard-boiled eggs, sliced
- 0.5 cup Fresh basil leaves
- 4 tablespoons Extra-virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 Garlic clove, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Slice the top third of the bread loaf horizontally and set it aside. Carefully hollow out the interior of the larger bread section, leaving a thick crust that will hold the fillings.
In a mixing bowl, combine the drained tuna, cherry tomatoes, cucumber slices, red bell pepper, Kalamata olives, red onion, basil leaves, and sliced hard-boiled eggs.
In a smaller bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the vinaigrette. Pour the vinaigrette over the tuna and vegetable mixture, and toss gently to combine.
Spoon the mixture into the hollowed-out bread loaf, pressing it down firmly to ensure it’s well-packed. Place the bread 'lid' you set aside earlier back on top of the loaf.
Wrap the entire loaf tightly in plastic wrap or parchment paper and press it with a heavy skillet or canned goods for at least 30 minutes to allow the flavors to meld and the sandwich to compress.
When ready to serve, unwrap the sandwich and slice it into wedges using a sharp serrated knife. Serve immediately or pack it for a picnic!
Nutrition Facts
Calories |
3019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.8 g | 193% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 6486 mg | 282% | |
| Total Carbohydrate | 274.1 g | 100% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 20.9 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 19.2 mcg | 96% | |
| Calcium | 325 mg | 25% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2531 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
