Pan Bagnat is a protein-packed tuna sandwich from Good, France. It’s like a handheld Salade Niçoise solely with out the potatoes and excellent for picnics or a make-ahead lunch!
Pan Bagnat
I get requested for picnic concepts and chilly lunch recipes that don’t require heating, and this sandwich is a superb possibility. Pan Bagnat is a staple in French bakeries, markets, and seashore stands. It sounds fancy but it surely’s truly fairly easy to make. The primary substances embody tuna, anchovies, hard-boiled eggs, olives, tomatoes, and olive oil, however by no means mayo. I added cucumber and arugula for further greens, you possibly can add no matter you want. Because it’s made forward of time, and has no mayo or dairy, it’s nice to take to the seashore or park the place you won’t have entry to coolers. For extra canned tuna recipes, don’t miss my Tuna Egg Salad and my go-to Tuna Melt.
What does “pan bagnat” imply?
Consider pan bagnat as a Niçoise salad sandwich, solely with out the cooked potatoes. The identify interprets to “bathed bread,” referring to the olive oil that soaks into the bread.
Why I feel Pan Bagnat is Excellent For the Seaside or a Picnic
Now that it’s formally summer season, it’s time for picnics, seashore days, and boat journeys. Pan bagnat sandwiches make the proper lunch to tackle the go. Right here a number of explanation why I really like this French tuna salad sandwich:
- Moveable and Simple to Eat: No utensils required! You may maintain it in your arms and luxuriate in it with out worrying about spills or making a multitude with sand.
- Make It Forward: The longer it sits (as much as 24 hours), the higher it will get.
- No Mayo: If mayo’s not your factor, you’ll love this sandwich.
- Simple Excessive Protein Lunch: The mixture of protein from the eggs and tuna, with about 20 grams of protein, greens, and bread makes it a satisfying lunch possibility.
What You’ll Want
Pan Bagnat Components
Right here’s what you’ll must make this sandwich (See actual measurements within the recipe card under).
- Giant Eggs: Comply with these directions for stovetop hard boil eggs or this Instant Pot hard boiled eggs technique.
- Bread: Use a crusty loaf of bread, like French bread, baguette or ciabatta. I favor complete wheat, however white will work too.
- Further Virgin Olive Oil: Drizzle this on the bread to coat
- Dressing: Toss the tuna in a French dressing fabricated from purple wine vinegar, Dijon mustard, and pepper.
- Tuna: Drain 2 cans of water-packed tuna. Tuna in oil will also be used, however it’s going to add a bit extra fats.
- Olives: You should utilize no matter sort of olives you like. I usually use a mixture of black and inexperienced ones, however kalamata would even be good.
- Capers add a briny, tangy style.
- Anchovy Fillets are included in a standard pan bagnat recipe. Whereas non-compulsory, I extremely advocate them.
- Greens: Crisp Persian cucumbers and juicy tomatoes distinction properly with the peppery arugula and sharp purple onions.
Learn how to Make Pan Bagnat
This straightforward pan bagnat recipe doesn’t take lengthy to make, right here’s the step-by-step pictures. (For the entire directions, scroll to the recipe card under.)
- Eggs: After laborious boiling the eggs utilizing one of many strategies above, peel and thinly slice the eggs lengthwise.
- Bread: Halve the loaf horizontally and scoop out about half of the bread from the highest and rather less than half from the underside half. Then brush with olive oil.
- Tuna Combination: Whisk the vinegar and mustard in a medium bowl and season with pepper. Add the tuna, olives, capers, and anchovies (if utilizing) and fold into the dressing. The combination must be nicely seasoned, however sprinkle further salt if vital.
- Assemble the Sandwiches: Spoon the tuna over the underside half of the bread and layer with the eggs, cucumber, tomato, onion, and arugula. Place the opposite piece of bread on high.
- Flatten and Refrigerate: Wrap the sandwich tightly in plastic wrap, place it on a plate, and switch it to the fridge. Place one thing heavy on high, like a small sheet pan with canned meals. Compressing the sandwich will make it simpler to eat. Refrigerate for no less than an hour or as much as 24 hours for the flavors to meld.
- Learn how to Serve: Whenever you’re able to eat it, unwrap it and minimize it into 6 items.
Variations
- Egg Allergy? Omit them.
- Tuna: Substitute canned salmon.
- Vegetarian Pan Bagnat: Omit the tuna and add extra greens.
- Vinegar: Swap purple wine vinegar for balsamic or white wine vinegar.
- Briny Component: Change capers or olives with artichoke hearts.
- Herbs: Including contemporary basil leaves is widespread, it’s also possible to combine in some parsley, or oregano with the tuna.
- Onion: Use pickled red onion as a substitute of uncooked onion.
- Cucumber: If you happen to don’t have a Persian or English cucumber, peel a daily cucumber and take away the seeds.
- Greens: Substitute spinach or romaine lettuce.
What to Serve with Pan Bagnat
Storage
- Meal Prep: You may prep these sandwiches a day earlier than serving, however they need to final about 3 days whole if stored refrigerated.
- Picnic Tip: If you happen to’re bringing these sandwiches on a picnic, you possibly can minimize and wrap them individually earlier than refrigerating and urgent them down. That method, you don’t have to chop them whereas out.
Extra Picnic Recipes You’ll Love
Yield: 6 servings
Serving Measurement: 1 sandwich
- 4 giant laborious boiled eggs
- 1 14-ounce crusty loaf bread, resembling French bread or ciabatta, ideally complete wheat (I scooped out 3 ounces)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- Kosher salt and contemporary black pepper
- 2 5-ounce cans water-packed tuna, totally drained
- 1/2 cup pitted and chopped olives, a mixture of black and inexperienced is good
- 1 tablespoon capers, drained
- 4 anchovy filets packed in oil, drained and chopped (non-compulsory however extremely really helpful)
- 1 Persian cucumber, minimize into lengthy, skinny slices
- 1 ripe tomato, sliced
- 1/4 small purple onion, very thinly sliced
- 2 cups child arugula
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Arduous boil the eggs utilizing the stove top hard boiled eggs recipe or this instant pot hard boiled eggs recipe . Peel and thinly slice the eggs lengthwise.
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Halve the bread horizontally and scoop out about half the crumb from the highest and rather less from the underside half (so it doesn’t crumble if you eat it). Save the crumbs to make croutons or bread crumbs. Brush the insides of the bread with the olive oil.
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In a medium bowl, whisk collectively the vinegar and mustard. Season with pepper.
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Add the drained tuna, chopped olives, capers, and anchovies and gently fold into the dressing. Style and add salt if vital (it will not be, however the combination must be nicely seasoned).
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Spoon the tuna combination over the underside half of the bread, all the best way to the sides. Lay the sliced egg on high, adopted by the cucumber slices, the tomatoes (season with salt and pepper for those who like), the onion, and eventually arugula leaves to cowl the floor of the sandwich. Place the highest of the sandwich over and press firmly.
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Wrap the sandwich tightly in plastic wrap. Put it on a plate to catch any potential drips, and switch to the fridge. Place one thing heavy on high, like a sheet tray with a can of tomatoes on high; the extra compressed it’s, the better will probably be to eat. Refrigerate for no less than one hour, and even higher, as much as in a single day. Whenever you’re able to serve, unwrap, and minimize into six servings.
Final Step:
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Serving: 1 sandwich, Energy: 308 kcal, Carbohydrates: 29 g, Protein: 21 g, Fats: 11.5 g, Saturated Fats: 22.5 g, Ldl cholesterol: 146.5 mg, Sodium: 651 mg, Fiber: 3 g, Sugar: 1.5 g
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