Pan Bagnat Recipe

Name: Pan Bagnat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon red wine vinegar; 1/2 teaspoon Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons olive oil; 1 baguette, approximately 16 to 18 inches long; 12 ounces canned tuna packed in oil or water, drained and crumbled; 1 small green pepper, sliced into rings; 1 small red onion, sliced into rings; 2 hard-boiled eggs, sliced; 1 cup chopped kalamata olives; 1 tomato, thinly sliced

Servings: persons

1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 baguette, approximately 16 to 18 inches long
12 ounces canned tuna packed in oil or water, drained and crumbled
1 small green pepper, sliced into rings
1 small red onion, sliced into rings
2 hard-boiled eggs, sliced
1 cup chopped kalamata olives
1 tomato, thinly sliced

1
In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper.
2
While continuing to whisk, gradually add the olive oil.
3
Whisk until an emulsion forms.
4
Set aside.
5
Slice the baguette horizontally into 2 pieces.
6
Tear out some of the soft bread in the center of each side, making a slight well in the bread.
7
Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order.
8
Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap.
9
Let stand at room temperature for 2 hours before serving.
10
Cut into 4 sandwiches and serve.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Pan Bagnat falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Bagnat

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