Pan Bagnat Recipe

Name: Pan Bagnat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rustic round bread loaf (about 8 inches wide); 3 tablespoons extra-virgin olive oil; 2 tablespoons white-wine vinegar; 1 tablespoon Dijon mustard; Coarse salt and freshly ground pepper; 2 cans (6 ounces each) oil-packed tuna, drained; 1/4 English cucumber, thinly sliced; 1/2 small red onion, thinly sliced; 3 tablespoons store-bought tapenade; 1 cup packed fresh basil leaves; 2 large hard-cooked eggs (see below), sliced

Servings: persons

1 rustic round bread loaf (about 8 inches wide)
3 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
2 cans (6 ounces each) oil-packed tuna, drained
1/4 English cucumber, thinly sliced
1/2 small red onion, thinly sliced
3 tablespoons store-bought tapenade
1 cup packed fresh basil leaves
2 large hard-cooked eggs (see below), sliced

1
Split bread in half horizontally.
2
Tear out and discard most of soft interior from each half.
3
In a bowl, whisk together oil, vinegar, and mustard; season with salt and pepper.
4
Transfer 2 tablespoons dressing to another bowl; toss with tuna.
5
Toss cucumber and onion with remaining dressing.
6
Spread tapenade on bottom half of bread.
7
Arrange basil, then eggs, on top; season with salt and pepper.
8
Layer with tuna, then cucumber mixture; replace top bread half.
9
Wrap sandwich tightly in plastic and place on a baking sheet; place another baking sheet on top.
10
Weight with a heavy skillet or canned goods.
11
Let stand at least 1 hour at room temperature (or refrigerate up to overnight).
12
To serve, cut into wedges.
13
Place eggs in a saucepan, and add enough water to cover by 1 inch.
14
Bring water to a simmer; remove from heat.
15
Cover, and let stand 12 minutes.
16
Drain and rinse eggs under cold running water.
17
Unpeeled eggs can be refrigerated up to 1 week.

424

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 11 ingredients. The key ingredients include: 1 rustic round bread loaf (about 8 inches wide), 3 tablespoons extra-virgin olive oil, 2 tablespoons white-wine vinegar, 1 tablespoon Dijon mustard, 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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