Good Eats Pan Bagnat
Delight your taste buds with this classic and flavor-packed Good Eats Pan Bagnat, a vibrant French tuna sandwich that captivates with every bite. Built on a crusty baguette, it’s generously brushed with a zesty homemade vinaigrette made from olive oil, red wine vinegar, Dijon mustard, and garlic, ensuring every layer bursts with Mediterranean flair. Featuring layers of rich tuna, creamy hard-boiled eggs, ripe tomatoes, crisp cucumbers, briny olives, and fresh basil, this no-cook recipe is the ultimate in effortless gourmet dining. Perfectly pressed and refrigerated to let the vibrant flavors meld, this make-ahead dish is ideal for picnics, lunches, or al fresco dinners. Serve it sliced and chilled for a beautiful sandwich that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 loaf Crusty baguette (preferably whole wheat or sourdough)
- 3 tablespoons Olive oil
- 1.5 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic clove, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 5 ounces Canned tuna packed in olive oil, drained
- 2 eggs Hard-boiled eggs, sliced
- 1 large Tomato, thinly sliced
- 0.5 large Cucumber, thinly sliced
- 0.25 cup Red onion, thinly sliced
- 0.25 cup Niçoise or Kalamata olives, pitted and chopped
- 10 leaves Fresh basil leaves
- 1 cup Arugula or mixed greens
Instructions
Slice the baguette horizontally in half and scoop out some of the soft interior from both halves to create space for the filling.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to create the vinaigrette.
Brush the cut sides of the baguette generously with the vinaigrette, ensuring it soaks into the bread for added flavor.
Layer the bottom half of the baguette with the drained tuna, breaking it into chunks as you go.
Arrange the sliced hard-boiled eggs over the tuna, followed by the sliced tomato, cucumber, red onion, and chopped olives.
Evenly distribute the fresh basil leaves and arugula or mixed greens over the vegetables.
Place the top half of the baguette over the filling. Gently press down to help the sandwich hold together.
Wrap the entire sandwich tightly in plastic wrap or parchment paper, and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld.
Before serving, unwrap the sandwich and slice it into portions. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3443 mg | 150% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 14.6 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 267 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1814 mg | 39% | |
*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.
