Tuna Pan Bagnat

Tuna Pan Bagnat
Prep time
Total time
Pan bagnat means bathed bread so to achieve that result this sandwich is best made ahead, wrapped tightly and chilled for at least 4 and up to 24 hours ahead. Serve with potato salad, green salad or chips for a delicious lunch. Oh, and don't forget to use premium quality tuna packed in oil.
Serves: 4
  • 8 oz. baguette
  • ¼ cup olive oil
  • 1 tsp Dijon mustard
  • 2 tbsp. fresh lemon juice
  • 6-8 fresh basil leaves
  • 1 plum tomato, thinly sliced
  • 1 6-8 oz. can premium tuna packed in oil
  • 1 hard boiled egg, sliced
  • ⅓ cup finely chopped red onion
  • 2 tbsp. pitted, chopped nicoise olives
  • 1 tbsp. anchovy paste or 2-3 anchovy filets.
  1. Cut bread in half horizontally, hollow out top and bottom halves
  2. Whisk olive oil, mustard and lemon juice in a small bowl. Season to taste with salt and pepper
  3. Layer ingredients on bottom ½ of baguette, starting with basil and ending with olives
  4. Drizzle olive oil/lemon juice mixture over sandwich ingredients
  5. Spread top ½ of baguette with anchovy paste and place on top of sandwich
  6. Wrap tightly in plastic wrap or foil
  7. Refrigerate for 4 -24 hours.
  8. Slice into 4 equal portions and serve.


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