A Pan Bagnat With Warm Anchovy Vinaigrette Recipe

Name: A Pan Bagnat With Warm Anchovy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 French Boule (or other crusty round loaf); 4 anchovies; 2 garlic cloves, smashed and chopped; 2 tablespoons capers, washed of salt-or use brined version; zest and juice of one lemon; 1 teaspoon Dijon; app one cup of extra virgin olive oil; splash of red wine vinegar; salt and freshly ground pepper; 1 english cucumber; 1/2 pint of oil cured black olives; 2-3 hard boiled eggs, sliced; 1-2 cans Italian tuna in olive oil, drained

Servings: persons

1 French Boule (or other crusty round loaf)
4 anchovies
2 garlic cloves, smashed and chopped
2 tablespoons capers, washed of salt-or use brined version
zest and juice of one lemon
1 teaspoon Dijon
app one cup of extra virgin olive oil
splash of red wine vinegar
salt and freshly ground pepper
1 english cucumber
1/2 pint of oil cured black olives
2-3 hard boiled eggs, sliced
1-2 cans Italian tuna in olive oil, drained

1
Carefully slice off the top of the boule and remove innards of bread (save for breadcrumbs!) and set aside.
2
Saute anchovies and garlic in hot olive oil, until anchovies are somewhat melted. Add capers and saute, add herbs and briefly warm. Remove to a bowl. Add lemon juice and zest, Dijon, vinegar, and drizzle in olive oil. Correct seasoning by adding salt and pepper.
3
Drizzle and coat the inside of the bread with some of the vinaigrette and layer eggs, olives, cucumber, and tuna drizzling with more vinaigrette as you go. Kepp layering until bread is full (the amount of your ingredients depends on the size of your bread- I always opt for having too many ingredients just in case)
4
Replace bread lid. Wrap sandwich in wax paper and then aluminum foil. Weight sandwich down with a heavy pan filled with canned goods. Unwrap 6-7 hours later to a beautiful snack, ready to enjoy with a lovely glass of white wine and the ones you love!

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 French Boule (or other crusty round loaf), 4 anchovies, 2 garlic cloves, smashed and chopped, 2 tablespoons capers, washed of salt-or use brined version, and more.

Yes, A Pan Bagnat With Warm Anchovy Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

A Pan Bagnat With Warm Anchovy Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions