Pan Bagnat Sandwich With Tuna, Anchovies, And Parsl

Name: Pan Bagnat Sandwich With Tuna, Anchovies, And Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 crusty baguette, ends trimmed off; Olive oil (for drizzling); 1 garlic clove, smashed; 4 jarred anchovy fillets; 1/4 cup thinly sliced onion; 1 tablespoon red wine vinegar; 1/4 teaspoon salt, plus more; 1/4 teaspoon freshly ground black pepper, plus more; 1 (6-ounce) jar tuna fillets in olive oil, drained, flaked; 1/4 cup fresh parsley leaves; 2 hard-boiled eggs, peeled, sliced; 2 tablespoons pitted and halved Nicoise olives; 1 medium ripe tomato, cored, thinly sliced

Servings: persons

1 crusty baguette, ends trimmed off
Olive oil (for drizzling)
1 garlic clove, smashed
4 jarred anchovy fillets
1/4 cup thinly sliced onion
1 tablespoon red wine vinegar
1/4 teaspoon salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
1 (6-ounce) jar tuna fillets in olive oil, drained, flaked
1/4 cup fresh parsley leaves
2 hard-boiled eggs, peeled, sliced
2 tablespoons pitted and halved Nicoise olives
1 medium ripe tomato, cored, thinly sliced

1
Cut baguette in half crosswise with a serrated knife, then split each half lengthwise. Drizzle cut sides of bread with oil and rub with garlic. Arrange 2 anchovies on top half of each baguette.
2
Toss onion and vinegar in a medium bowl and season with 1/4 tsp. each salt and pepper. Let stand 5 minutes. Add tuna and parsley and toss gently to combine. Taste and adjust seasoning. Pile tuna mixture on bottom half of each baguette. Top tuna mixture with eggs and olives.
3
Arrange tomato slices on top of anchovies and close sandwiches. Wrap sandwiches tightly in foil and place a heavy pot or skillet on top. Add a few heavy objects such as cans to weigh down pot and press down on sandwiches. Let sit at room temperature at least 40 minutes and up to 1 hour. Unwrap, slice each sandwich in half crosswise (if desired), and serve.

346

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 13 ingredients. The key ingredients include: 1 crusty baguette, ends trimmed off, Olive oil (for drizzling), 1 garlic clove, smashed, 4 jarred anchovy fillets, and more.

Yes, Pan Bagnat Sandwich With Tuna, Anchovies, And Parsley 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.

That's it — enjoy your meal!

Pan Bagnat Sandwich With Tuna, Anchovies, And Parsley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions