Pan-Bagnat (A Mediterranean Sandwich With Salade Ni

Name: Pan-Bagnat (A Mediterranean Sandwich With Salade Nicoise)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 round, crusty sandwich rolls; 8 teaspoons red-wine vinegar; 4 teaspoons, plus 10 tablespoons, olive oil; 1 cup peeled, seeded, diced red, ripe tomatoes; 1 cup cored, seeded, julienned green pepper; 1 cup shredded, unpeeled hothouse (so-called burpless) cucumber; 1/2 cup trimmed, thinly sliced radishes; 1 cup red onion, finely chopped; 16 small, pitted green olives; 16 small, pitted black olives, preferably imported from Greece or Italy (do not use the tasteless California variety); 4 teaspoons drained capers; 2 teaspoons finely minced garlic; 1/2 cup crumbled, drained tuna packed in oil; 1/4 cup coarsely chopped fresh basil leaves; Salt to taste, if desired; Freshly ground pepper to taste; 2 hard-cooked eggs, thinly sliced

Servings: persons

4 round, crusty sandwich rolls
8 teaspoons red-wine vinegar
4 teaspoons, plus 10 tablespoons, olive oil
1 cup peeled, seeded, diced red, ripe tomatoes
1 cup cored, seeded, julienned green pepper
1 cup shredded, unpeeled hothouse (so-called burpless) cucumber
1/2 cup trimmed, thinly sliced radishes
1 cup red onion, finely chopped
16 small, pitted green olives
16 small, pitted black olives, preferably imported from Greece or Italy (do not use the tasteless California variety)
4 teaspoons drained capers
2 teaspoons finely minced garlic
1/2 cup crumbled, drained tuna packed in oil
1/4 cup coarsely chopped fresh basil leaves
Salt to taste, if desired
Freshly ground pepper to taste
2 hard-cooked eggs, thinly sliced

1
Cut the rolls in half, sandwich fashion.
2
Pull out a small amount of the soft inner portion.
3
Crumble and set aside.
4
Brush each of the eight cut portions with a half teaspoon of vinegar and with a half teaspoon of oil.
5
Put the reserved crumbled bread pieces into a bowl and add the tomatoes, pepper, cucumber, radishes, onion, green and black olives, capers, garlic, tuna, basil, remaining four teaspoons of vinegar, remaining 10 tablespoons of olive oil, salt, pepper and the hard-cooked eggs.
6
Toss gently to blend thoroughly.
7
Heap one-fourth of the salad onto four sandwich roll halves.
8
Top each with a second half and press.
9
Wrap each sandwich tightly in clear plastic wrap and leave at room temperature until ready to serve.

222

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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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 round, crusty sandwich rolls, 8 teaspoons red-wine vinegar, 4 teaspoons, plus 10 tablespoons, olive oil, 1 cup peeled, seeded, diced red, ripe tomatoes, and more.

Yes, Pan-Bagnat (A Mediterranean Sandwich With Salade Nicoise) 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!

Pan-Bagnat (A Mediterranean Sandwich With Salade Nicoise)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions