Pan Bagna
Transport your taste buds to the sun-kissed shores of the French Riviera with Pan Bagnat, a classic Provençal sandwich brimming with vibrant Mediterranean flavors. This portable feast begins with a rustic round loaf of bread, hollowed slightly to house a medley of fresh, flavorful ingredients. Layers of juicy tomatoes, crisp cucumbers, zesty red onion, tender tuna, and hard-boiled eggs combine with briny black olives and capers for a salty-savory kick, while fragrant basil leaves add a fresh herbal note. Drizzled with extra virgin olive oil and red wine vinegar, then pressed to perfection, this sandwich melds its bold flavors beautifully. Perfect for picnics, lunches, or on-the-go meals, Pan Bagnat promises a hearty bite that's as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 1 loaf Round crusty bread loaf (or French pain de campagne)
- 150 grams Canned tuna in olive oil, drained
- 2 pieces Hard-boiled eggs, sliced
- 2 small Tomatoes, thinly sliced
- 1 small Cucumber, thinly sliced
- 0.5 medium Red onion, thinly sliced
- 50 grams Black olives, pitted and chopped
- 2 tablespoons Capers, drained
- 10 leaves Fresh basil leaves
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Red wine vinegar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
Instructions
Slice the bread loaf horizontally into two halves. If the bread is particularly thick, scoop out some of the crumb to make room for the filling.
Drizzle the inside of both halves of the bread with 2 tablespoons of olive oil and the red wine vinegar. Spread it evenly using a spoon or brush.
Layer the bottom half of the bread with the sliced tomatoes, cucumber, and red onion.
Add the drained tuna, breaking it into chunks evenly over the vegetables.
Place the sliced hard-boiled eggs on top of the tuna, followed by the chopped black olives and capers.
Sprinkle with salt and black pepper, adjusting to taste.
Add the fresh basil leaves on top for a burst of flavor.
Place the top half of the bread over the fillings, pressing down gently but firmly to compact the sandwich.
Wrap the entire sandwich tightly in plastic wrap, then place a heavy cutting board or pan on top to weigh it down. Let it rest for at least 30 minutes to allow the flavors to meld.
When ready to serve, unwrap the sandwich, cut it into 4 portions, and enjoy!
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4623 mg | 201% | |
| Total Carbohydrate | 270.6 g | 98% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 18.1 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 263 mg | 20% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1558 mg | 33% | |
*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.
