Pan Bagnat Recipe

Name: Pan Bagnat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pitted kalamata olives; 2 anchovy fillets; 2 teaspoons capers, rinsed and drained; 1 teaspoon minced fresh thyme; 1/4 teaspoon Dijon mustard; 1/2 small garlic clove, minced; 1 large lemon, halved and juiced, divided; 2 tablespoons extra virgin olive oil; 2 (5-ounce) cans tuna packed in olive oil, undrained; 1 (14-ounce) can artichoke hearts, drained and chopped; 1/4 teaspoon freshly ground black pepper; 4 (8-inch) baguettes or rolls; 2 plum tomatoes, sliced; 2 hard-cooked eggs, sliced; 1/2 fennel bulb, very thinly sliced; 1/2 teaspoon coarsely ground black pepper (optional)

Servings: persons

1/2 cup pitted kalamata olives
2 anchovy fillets
2 teaspoons capers, rinsed and drained
1 teaspoon minced fresh thyme
1/4 teaspoon Dijon mustard
1/2 small garlic clove, minced
1 large lemon, halved and juiced, divided
2 tablespoons extra virgin olive oil
2 (5-ounce) cans tuna packed in olive oil, undrained
1 (14-ounce) can artichoke hearts, drained and chopped
1/4 teaspoon freshly ground black pepper
4 (8-inch) baguettes or rolls
2 plum tomatoes, sliced
2 hard-cooked eggs, sliced
1/2 fennel bulb, very thinly sliced
1/2 teaspoon coarsely ground black pepper (optional)

1
Combine first 6 ingredients and 1 teaspoon lemon juice in a food processor; pulse until coarsely pureed. Add olive oil, and pulse to combine.
2
Combine tuna and artichoke hearts in a medium bowl. Stir in ground black pepper and remaining lemon juice; toss well.
3
Cut baguettes in half lengthwise; tear out about two-thirds of the soft interior. (Reserve removed bread for another use.) Divide tuna mixture, olive mixture, tomato slices, egg slices, and fennel evenly among baguettes. Sprinkle with coarse black pepper, if desired.
4
Wrap sandwiches in plastic wrap, and place on a baking sheet. Cover with a second baking sheet, and weigh down with canned goods or other heavy items. Chill 4 hours, turning once. Serve at room temperature.

609

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 16 ingredients. The key ingredients include: 1/2 cup pitted kalamata olives, 2 anchovy fillets, 2 teaspoons capers, rinsed and drained, 1 teaspoon minced fresh thyme, 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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