Nicoise Style Pan Bagnats
Transport your taste buds to the sunny shores of Provence with these irresistibly flavorful Niçoise-Style Pan Bagnats. This classic French sandwich is a portable feast, combining crusty rolls brushed with olive oil and filled to the brim with a vibrant mix of tuna, cherry tomatoes, cucumbers, Niçoise olives, hard-boiled eggs, red onion, and fresh greens. A zesty vinaigrette of red wine vinegar, Dijon mustard, and garlic ties it all together beautifully, while fresh basil leaves add an aromatic touch. Perfect for picnics or a make-ahead lunch, these stuffed sandwiches are wrapped and rested to let the flavors harmonize, creating a truly unforgettable meal inspired by the Mediterranean. If you’re searching for the ultimate gourmet sandwich recipe, this Pan Bagnat is your answer!
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Recipe Information
Ingredients
- 4 crusty round rolls
- 6 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 6-ounce cans canned tuna in olive oil, drained
- 1 cup cherry tomatoes, halved
- 0.5 cup thinly sliced cucumber
- 0.5 cup black or Niçoise olives, pitted and halved
- 2 hard-boiled eggs, sliced
- 0.25 cup sliced red onion
- 8 fresh basil leaves
- 2 cups arugula or mixed greens
Instructions
Slice the top third off each crusty roll horizontally and set aside. Hollow out the bottom part of the rolls slightly to create room for the filling, being careful not to tear through the crust.
In a small bowl, whisk together 4 tablespoons of olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the vinaigrette.
In a mixing bowl, gently combine the drained tuna, cherry tomatoes, cucumber, olives, sliced eggs, and red onion. Drizzle the vinaigrette over the mixture and toss lightly to coat evenly.
Brush the cut sides of the rolls (both top and bottom pieces) with the remaining 2 tablespoons of olive oil to prevent sogginess.
Line the hollowed-out portion of each roll with fresh basil leaves, followed by a handful of arugula or mixed greens.
Spoon the tuna mixture generously into each roll, pressing down gently to compact it. Place the tops of the rolls back on to close the sandwiches.
Wrap each sandwich tightly in plastic wrap or parchment paper and let it rest for at least 10 minutes, or up to 1 hour, to allow the flavors to meld and the bread to absorb the vinaigrette.
Unwrap, cut in half if desired, and enjoy your Nicoise Style Pan Bagnats!
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 4968 mg | 216% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 19.8 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 407 mg | 31% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2483 mg | 53% | |
*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.
