Sandwiches Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pan Bagnat
A pressed Provencal tuna sandwich soaked in olive oil and packed with eggs, olives, and vegetables on a crusty round loaf.
Contains common allergens
In the app, Listahan checks these against your household automatically.
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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving180
Calories
5 g
Protein
1 g
Carbs
17 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pan bagnat is a Nicoise sandwich from the south of France whose name means "bathed bread," a portable salad nicoise packed into a crusty loaf and pressed so the bread soaks up the olive oil and vinegar. It was traditionally a workers' and fishermen's lunch, meant to be made ahead and eaten cold.
Listahan note
This version pulls out some of the soft crumb and brushes both cut faces with the dressing, then presses and chills the whole loaf for an hour so the bread drinks in the flavors and compresses into a sliceable sandwich.
Technique cues
- Hollowing out some of the soft interior crumb makes room for the filling and stops the sandwich from being too bready, a defining pan bagnat step.
- Brushing the dressing onto the cut bread before filling lets the loaf absorb the oil and vinegar from the inside, which is the bathed in the name.
- Weighting the wrapped sandwich and chilling it at least an hour compresses the layers and melds the flavors, so it slices into clean wedges instead of tumbling apart.
Kitchen flow
- Parallel prep
- Boil and cool the eggs and whisk the dressing while you hollow out and dress the loaf.
- Make-ahead
- This sandwich is designed to be made ahead; pressing and chilling it overnight only improves the flavor and texture.
- Leftover move
- Break leftover wedges back into a salad nicoise over greens with the same dressing.
- Cleanup rhythm
- Save the pulled crumb for breadcrumbs and wrap the sandwich tightly so the press makes no mess in the fridge.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
olive-oil-packed tuna, drained
Main protein
Purpose: The rich oil-packed tuna is the savory anchor of this salad-in-a-loaf.
Handling: Drain it but leave it in flaky pieces, not mashed, so it stays distinct in the layers.
Adaptation: Water-packed tuna works but is drier, so add an extra drizzle of olive oil to compensate.
crusty country loaf or ciabatta rolls
Structure
Purpose: A sturdy crusty bread is what survives soaking in dressing and an hour under weight without disintegrating.
Handling: Hollow out some crumb so it holds the filling and absorbs the dressing evenly.
Adaptation: A baguette works for individual portions; soft sandwich bread collapses under the dressing and press.
hard-boiled eggs, sliced
Richness and body
Purpose: Sliced eggs add creamy richness and make the sandwich more substantial, straight from salad nicoise.
Handling: Slice them evenly and layer in a single even row so each wedge gets some.
Adaptation: Leave them out for an egg-free version; the sandwich stays satisfying on tuna and vegetables.
extra-virgin olive oil and red wine vinegar
Dressing
Purpose: This vinaigrette is what the bread is bathed in, carrying flavor and acidity throughout the loaf.
Handling: Whisk with salt and pepper and brush generously on both cut faces so the bread soaks it up.
Adaptation: Lemon juice can stand in for the red wine vinegar for a brighter, softer acidity.
Nicoise olives, red onion, and tomato
Briny and fresh accents
Purpose: The salty olives, sharp onion, and juicy tomato give the brightness and bite of a salad nicoise.
Handling: Slice the onion thin and arrange olives and tomato in even rows so each slice is balanced.
Adaptation: Kalamata olives substitute for Nicoise; a milder shallot can replace red onion if it is too sharp.
Technique notes
- Press the wrapped sandwich under a heavy skillet, not just plastic alone, so the compression is firm and even.
- Brush dressing on both faces, not just one, so the loaf is evenly soaked top and bottom.
- Chill at least an hour before slicing; cutting it too soon means the layers slide and the bread is still loose.
Ingredient swaps
- Fish-free direction
- Swap white beans or chickpeas, lightly mashed with olive oil, for the tuna to make it fish-free while keeping the briny salad character.
- Egg-free direction
- Leave out the hard-boiled eggs and add a few more olives and roasted peppers for body.
- Gluten-free direction
- Use a sturdy gluten-free roll, hollowing it gently, and shorten the press so it does not turn to paste.
Serve alongside
- Marinated olive and caper plate
- Simple green salad
- Roasted red pepper strips
- Cornichons
- Chilled dry rose
- Sparkling water with lemon
- Crisp white wine
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Wrapped tightly, it keeps in the fridge up to 2 days and is best after at least an hour of pressing.
- Serve cold; there is no reheating, which is part of its make-ahead appeal.
- Do not freeze; the tomato, egg, and dressed bread break down on thawing.
Equipment
- Serrated bread knife
- Whisk or jar for the dressing
- Plastic wrap
- Heavy skillet for pressing
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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