Pan Bagnat Recipe

Name: Pan Bagnat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ciabatta rolls (or half of a baguette); 12 small fennel bulb; 12 red bell pepper; 1 egg, hard-boiled; 6 ounces white tuna in vegetable oil (solid white); 6 -8 pitted black olives (preferably oil cured); ½ teaspoon capers; 2 plum tomatoes, ripe; 1 teaspoon red wine vinegar; 1 teaspoon extra virgin olive oil; 1 teaspoon anchovy paste (optional); fresh ground black pepper

Servings: persons

2 ciabatta rolls (or half of a baguette)
12 small fennel bulb
12 red bell pepper
1 egg, hard-boiled
6 ounces white tuna in vegetable oil (solid white)
6 -8 pitted black olives (preferably oil cured)
½ teaspoon capers
2 plum tomatoes, ripe
1 teaspoon red wine vinegar
1 teaspoon extra virgin olive oil
1 teaspoon anchovy paste (optional)
fresh ground black pepper

1
Slice open bread.
2
It needs to be something with a crusty exterior and a chewy texture so that it can absorb the dressing without falling apart.
3
Scoop out bread from top half of rolls.
4
Set them aside.
5
Remove and reserve green fronds from fennel bulb.
6
Thinly slice the bulb.
7
(You can substitute 1 sliced rib celery if desired.)
8
Cut bell pepper into thin rings.
9
Slice the egg.
10
Start layering the bottom halves of rolls in this order: fennel, bell pepper, egg and tuna.
11
Sprinkle with olives, capers and fennel fronds.
12
On top halves, place thinly sliced tomatoes.
13
Make dressing by mixing the vinegar, olive oil, anchovy paste and black pepper to taste.
14
Drizzle it over both tops and bottoms of sandwiches.
15
Put sandwiches together.
16
Wrap tightly in plastic.
17
Keep cool until ready to eat.

710

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: 2 ciabatta rolls (or half of a baguette), 12 small fennel bulb, 12 red bell pepper, 1 egg, hard-boiled, 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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