#panbagnat

Ultimate Pan Bagnat Recipe Ingredients and Instructions

It is a traditional dish from Nice, France, and is often referred to as a "salad sandwich." This means it’s not just about the bread and meat; it includes a wonderful mix of vegetables, herbs, and sometimes even olives. This sandwich is also famous for its freshness, which is why using high-quality ingredients is essential.

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List of Ingredients Needed

Bread: A round country-style loaf or a ciabatta works well.

Tuna: Use canned tuna in olive oil for the best flavor.

Hard-boiled eggs: These add creaminess and richness.

Tomatoes: Fresh, ripe tomatoes are essential for juiciness.

Lettuce: A few leaves of romaine or butter lettuce for crunch.

Olives: Niçoise olives are traditional, but any good olives will do.

Red onion: Sliced thin for a bit of sharpness.

Fresh herbs: Basil and parsley add wonderful flavor.

Olive oil: Extra virgin for drizzling.

Salt and pepper: To taste.

Step-by-Step Guide to Making Pan Bagnat

Prepare the Bread:

Cut the bread in half horizontally.

Hollow out some of the inside to make room for the fillings.

Prepare the Filling:

Drain the canned tuna and place it in a bowl.

Add a drizzle of olive oil, salt, and pepper. Mix gently.

Layer the Ingredients:

Start with a layer of tuna on the bottom half of the bread.

Add slices of hard-boiled eggs on top.

Next, layer sliced tomatoes and red onion.

Add the olives and fresh herbs.

Top it off with a few lettuce leaves.

Drizzle Olive Oil:

Drizzle a bit of olive oil over the fillings to soak into the bread.

Close the Sandwich:

Place the top half of the bread back on and press down gently.

Wrap and Weigh:

Wrap the sandwich tightly in plastic wrap or parchment paper.

Place a heavy object on top to press it down. This will help the flavors meld together.

Chill:

Let the sandwich sit in the refrigerator for at least an hour, or overnight if possible.

A delicious and refreshing French sandwich-style burger known as Pan Bagnat, packed with Mediterranean flavors and perfect for a picnic or quick meal.

Ingredients: 1 baguette. 2 cloves garlic, minced. 2 ripe tomatoes, sliced. 1 red onion, thinly sliced. 1/2 cucumber, thinly sliced. 1/2 red bell pepper, thinly sliced. 1/4 cup black olives, pitted and sliced. 1/4 cup green olives, pitted and sliced. 4 hard-boiled eggs, sliced. 1 cup canned tuna, drained. 4 anchovy fillets. 2 tablespoons capers. 4 tablespoons olive oil. 2 tablespoons red wine vinegar. Salt and pepper to taste.

Instructions: Cut the baguette into individual sandwich-sized portions. Split each piece of baguette in half horizontally. Drizzle olive oil and red wine vinegar over the bottom halves of the baguette. Layer minced garlic, sliced tomatoes, red onion, cucumber, red bell pepper, and olives on the bottom halves. Add slices of hard-boiled eggs, canned tuna, anchovy fillets, and capers. Season with salt and pepper to taste. Top with the other half of the baguette. Wrap each Pan Bagnat burger tightly in plastic wrap or foil. Refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!