Pan Bagnat
Transport your taste buds to the sunny French Riviera with this authentic Pan Bagnat recipe, a classic Niçoise-inspired sandwich brimming with Mediterranean flavors. This hearty yet refreshing dish begins with a crusty baguette, hollowed out to create the perfect vessel for a vibrant tuna and vegetable medley. Packed with flaky canned tuna, juicy cherry tomatoes, crisp cucumber, briny black olives, capers, and fragrant basil leaves, this sandwich is elevated with a tangy homemade vinaigrette of olive oil, Dijon mustard, and red wine vinegar. Hard-boiled egg slices add richness, while a resting period in the fridge allows the flavors to meld beautifully. Ideal for picnics, lunchboxes, or a light dinner, Pan Bagnat is a portable, flavor-packed meal that celebrates the best of fresh, wholesome ingredients.
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Recipe Information
Ingredients
- 1 large Baguette
- 200 grams Canned tuna in olive oil
- 8 pieces Cherry tomatoes
- 2 pieces Hard-boiled eggs
- 0.5 medium Red onion
- 0.5 medium Cucumber
- 6 pieces Black olives
- 1 tablespoon Capers
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dijon mustard
- 6 leaves Fresh basil leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Slice the baguette in half lengthwise without cutting all the way through. Open it like a book and remove some of the inner crumb to create space for the filling.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
Drain the canned tuna and flake it into a medium bowl.
Chop the cherry tomatoes into quarters, slice the hard-boiled eggs, thinly slice the red onion and cucumber, and slice the olives into rings.
Add the tomatoes, cucumber, red onion, olives, capers, and fresh basil leaves to the bowl with the tuna. Gently mix to combine.
Drizzle the vinaigrette over the tuna mixture and toss gently to coat all the ingredients evenly.
Spread the tuna and vegetable mixture evenly over the bottom half of the baguette. Lay the slices of hard-boiled eggs on top.
Close the baguette and press down gently to compress the sandwich slightly. Wrap the sandwich tightly in plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Before serving, slice the sandwich into 4 equal portions. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 185.7 g | 68% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 23.2 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 12.5 mcg | 62% | |
| Calcium | 306 mg | 24% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1610 mg | 34% | |
*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.
