Pan Bagnat
Updated Dec. 14, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2anchovy fillets, minced (optional)
- 1very small garlic clove, minced
- 1teaspoon red wine vinegar
- ½teaspoon Dijon mustard
- Pinch of salt and freshly ground pepper
- 2tablespoons extra virgin olive oil
- 18-inch round crusty country loaf or small ciabatta, halved
- 1Kirby cucumber or ½ regular cucumber
- 1medium-size, ripe tomato, sliced
- ½small red onion, sliced
- 1jar (5 to 6 ounces) tuna packed in olive oil, drained
- 8large basil leaves
- 2tablespoons sliced pitted olives, preferably a mix of black and green
- 1hard-cooked egg, peeled and thinly sliced
Nutritional analysis per serving (3 servings)
270 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 20 grams protein; 479 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, whisk together the optional anchovies, the garlic, vinegar, mustard, salt and pepper. Slowly drizzle in oil, whisking constantly.
- Step 2
If using a country loaf, pull out some soft interior crumb to form a cavity. If using a ciabatta, you won't need to eliminate anything.
- Step 3
If using a Kirby cucumber, slice thinly. If using a regular cucumber, peel, halve lengthwise, and scoop out seeds from one half. Thinly slice seedless half. Add sliced cucumber to vinaigrette and toss well.
- Step 4
Spread half the cucumbers on bottom of bread. Top with tomato and onion slices, then with tuna, basil, olives and egg slices. Top egg with remaining cucumbers and vinaigrette. Cover with second bread half and firmly press sandwich together.
- Step 5
Wrap sandwich tightly in foil, waxed paper or plastic wrap, then place in a plastic bag. Put sandwich under a weight such as a cast-iron frying pan topped with a filled kettle, or have a child about 7 years old sit on it. Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes (or as long as you can get the child to sit still). Unwrap, slice and serve immediately, or keep it wrapped for up to 8 hours before serving.
Private Notes
Comments
Absolutely no cucumbers, no garlic, no mustard in a real pan bagnat. Sliced radish, small BLACK olives preferably not pitted , sliced baby artichoke if available , slices of a green bell pepper and of course the rest of the above mentioned ingredients except that the red onion is white, or a spring onion. This is the hyper-genuine recipe from Nice, France
I substituted a 3 year old German shepherd for the 7 year old child. Worked beautifully!
" have a child about 7 years old sit on it". Hilarious!
When I was a teenager in Marseille, bagnat meant that the round bread was bathed with ripe tomatoes. Bathed in olive oil obviously, but bathed because of the ripe tomatoes
Is there any way to prevent this from becoming soggy? I made two, on different breads, and since I wanted something for a vegan friend, I used roasted eggplant, no tuna. Both sandwiches were very tasty, but both very soggy around the edges and bottom. Is that the price you pay for a make-ahead sandwich? Or is there a secret?
I made this for tailgating at polo last year; very good. I used a bacon press in a cast iron skillet to weight it. It worked beautifully. Mine has changes: I'm not a fan of tomatoes in a sandwich, and last year I left off the anchovies, but I think I'll add them this year. Might use sliced bleu cheese stuffed olives this time. I used Nicoise olives last time.
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