Bonjour, food lovers! Ella here, bringing you a taste of the French Riviera with my favorite summer sandwich recipe: Pan Bagnat. This isn’t your average tuna salad sandwich – it’s a flavor-packed, make-ahead miracle that gets better with time. Perfect for picnics, beach days, or a quick lunch at home!
What is Pan Bagnat?
Pan Bagnat (pronounced “pahn bahn-yah”) literally means “bathed bread” in the local dialect of Nice, France. It’s a specialty of the region, featuring a round crusty bread filled with tuna, vegetables, and a zesty vinaigrette. The magic happens when you let it sit – the bread soaks up all those delicious flavors, creating a harmonious blend that’s simply irresistible.
Why You’ll Love This Pan Bagnat Recipe
- Easy to make ahead
- Travels well for picnics and outings
- Packed with nutritious ingredients
- Bursting with Mediterranean flavors
- No mayo, making it perfect for warm weather
Let’s dive into this French culinary adventure!
Ingredients
- 1 large round crusty bread (about 8 inches in diameter)
- 2 cans (5 oz each) of high-quality tuna in olive oil, drained
- 1 small red onion, thinly sliced
- 1 red bell pepper, sliced
- 1 cucumber, thinly sliced
- 2 medium tomatoes, sliced
- 1/2 cup Niçoise olives, pitted and halved
- 2 hard-boiled eggs, sliced
- 1/4 cup fresh basil leaves
- 2 tablespoons capers, drained
For the vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- Cut the bread in half horizontally. If desired, remove some of the soft interior to make room for the filling.
- In a small bowl, whisk together all vinaigrette ingredients.
- Brush both cut sides of the bread with the vinaigrette.
- Layer the ingredients on the bottom half of the bread in this order: tuna, red onion, bell pepper, cucumber, tomatoes, olives, eggs, basil, and capers.
- Drizzle the remaining vinaigrette over the filling.
- Place the top half of the bread on the filling and press down gently.
- Wrap the sandwich tightly in plastic wrap or foil.
- Place a heavy weight (like a cast-iron skillet) on top of the sandwich and refrigerate for at least 2 hours, or preferably overnight.
- When ready to serve, unwrap the sandwich and cut into wedges.
Tips for the Perfect Pan Bagnat
- Use the best quality tuna you can find – it makes a big difference!
- Feel free to customize with your favorite Mediterranean vegetables
- The longer it sits, the better it gets – up to 24 hours is perfect
- Serve with a crisp Provençal rosé for the ultimate French experience
There you have it, mes amis! My take on the classic Pan Bagnat. It’s like a vacation to the French Riviera in every bite. Whether you’re packing it for a picnic or enjoying it at home, this sandwich is sure to transport you to sun-soaked beaches and charming coastal towns.