The French Picnic Baguette Pan Bagnat
Transport your taste buds to the south of France with "The French Picnic Baguette Pan Bagnat," a vibrant and rustic sandwich that’s perfect for outdoor gatherings or a gourmet lunch at home. Inspired by the flavors of the French Riviera, this recipe layers a crusty baguette with savory canned tuna, hard-boiled eggs, tangy kalamata olives, and briny capers, alongside fresh slices of tomato, cucumber, and red onion. A drizzle of homemade olive oil and red wine vinegar dressing ensures each bite bursts with Mediterranean zest, while optional anchovy fillets add a bold, salty kick. Wrapped tightly and allowed to marinate, the bread absorbs all the flavors, creating a perfectly compact and portable dish. Ideal for picnics, this easy-to-make sandwich is a delicious way to bring French culinary charm to your table—or your travel basket.
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Recipe Information
Ingredients
- 1 whole baguette
- 4 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic
- 5 ounces canned tuna (packed in olive oil)
- 2 whole hard-boiled eggs
- 1 large tomato
- 0.5 whole cucumber
- 0.25 whole red onion
- 0.25 cup kalamata olives
- 1 tablespoon capers
- 1 cup arugula
- 2 whole anchovy fillets (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Slice the baguette lengthwise in half but leave one side attached like a hinge. Scoop out some of the bread's soft interior to make room for the filling.
In a small bowl, whisk together 3 tablespoons of olive oil, red wine vinegar, minced garlic, salt, and black pepper to make the dressing.
Brush the inside of the baguette halves with the dressing, spreading it evenly with a pastry brush or spoon.
Drain the canned tuna and flake it into large chunks, then layer it on the bottom half of the baguette.
Peel and slice the hard-boiled eggs into rounds and arrange them over the tuna.
Thinly slice the tomato, cucumber, and red onion. Layer them over the eggs in an even distribution.
Sprinkle the olives and capers over the vegetables. If using anchovies, lay them on top for an extra punch of flavor.
Add the arugula as the final layer before closing the sandwich with the top half of the baguette.
Wrap the entire baguette tightly in plastic wrap or parchment paper, pressing down slightly to compress the ingredients. Let it sit for at least 10 minutes (or up to a few hours) so the flavors can meld and soak into the bread.
Slice the baguette into serving portions and enjoy your Pan Bagnat, either immediately or at your picnic destination!
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 7823 mg | 340% | |
| Total Carbohydrate | 200.7 g | 73% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 34.7 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 428 mg | 33% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1635 mg | 35% | |
*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.
