Pan Bagna French Stick Sandwich
Transport your taste buds straight to the French Riviera with this flavorful Pan Bagna French Stick Sandwich, a Mediterranean masterpiece perfect for picnics or casual lunches. Packed inside a crusty French baguette, this irresistible no-cook recipe layers flaked tuna, juicy cherry tomatoes, briny black olives, and creamy hard-boiled eggs for a protein-rich base. A drizzle of garlicky olive oil and red wine vinegar dressing permeates the bread, earning its name "bathed bread," while fresh basil leaves add a vibrant, aromatic finish. Perfectly pressed and chilled, this make-ahead sandwich allows the ingredients to meld into a harmonious medley of rich, tangy, and savory flavors. Easy to prepare in just 20 minutes, this classic dish is simple, elegant, and bursting with Provençal charm.
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Recipe Information
Ingredients
- 1 loaf French baguette
- 200 grams Canned tuna
- 4 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 clove Garlic
- 150 grams Cherry tomatoes
- 0.5 medium Red onion
- 50 grams Black olives
- 2 pieces Hard-boiled eggs
- 10 leaves Fresh basil leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Slice the baguette lengthwise in half, leaving one edge intact to create a long sandwich base that can still be closed.
Use your hands to scoop out a small amount of the soft bread from the center of each half, creating a slight hollow.
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and black pepper to create a dressing.
Drizzle half of the dressing inside the hollowed-out baguette on both sides, ensuring the bread absorbs the mixture.
Drain the canned tuna and lightly flake it with a fork. Spread it evenly along the bottom half of the baguette.
Slice the cherry tomatoes, red onion, and black olives thinly. Layer them on top of the tuna.
Peel and slice the hard-boiled eggs into thin rounds. Arrange them neatly over the vegetable layer.
Scatter the fresh basil leaves across the sandwich filling for a fragrant touch.
Drizzle the remaining dressing over the fillings to enhance the flavor and 'bathe' the sandwich further.
Carefully close the baguette and press down gently to help the flavors meld together.
Wrap the entire sandwich tightly in parchment paper or plastic wrap and let it rest in the refrigerator for at least 30 minutes to allow the flavors to soak into the bread.
Slice into portions and serve chilled or at room temperature. Enjoy your Pan Bagnat!
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 3647 mg | 159% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 10.7 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 217 mg | 17% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1308 mg | 28% | |
*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.
