Sandwiches

Pan Bagnat

Name: Pan Bagnat
Total time: 85 min
Yield: 4 servings
Cuisine: Sandwiches
Ingredients: 2 cans (5 oz each) olive-oil-packed tuna, drained; 1 round crusty country loaf or 4 ciabatta rolls; 3 hard-boiled eggs, sliced; 1 ripe tomato sliced, 1/2 red onion thinly sliced, and 1/4 cup pitted Nicoise olives; 1/4 cup extra-virgin olive oil and 2 tbsp red wine vinegar

A pressed Provencal tuna sandwich soaked in olive oil and packed with eggs, olives, and vegetables on a crusty round loaf.

85 minutes

Serves 4

Lunch

Contains common allergens

Egg Fish Seafood

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Instructions

5 steps

1
Slice the loaf horizontally and pull out some of the soft interior crumb from both halves to make room for the filling and to keep the sandwich from being too bready.

2
Whisk the olive oil and red wine vinegar with 1/2 teaspoon salt and a pinch of pepper, then brush both cut surfaces generously so the bread drinks in the dressing.
3
Layer the tuna evenly across the bottom half, then arrange the sliced eggs, tomato, red onion, and olives in even rows on top.
4
Drizzle any remaining dressing over the filling, set the top half in place, and press the whole sandwich firmly together.
5
Wrap the sandwich tightly in plastic, weigh it down with a heavy skillet, and refrigerate for at least 1 hour so the flavors meld and the bread compresses, then slice into wedges to serve.

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