Teresa's Recipes
Pan Bagnat
Pan Bagnat, which translates to 'wet bread,' is a vibrant and flavorful sandwich hailing from the sunny shores of Nice, France. Traditionally enjoyed during picnics, this hearty sandwich features layers of fresh vegetables, creamy hard-boiled eggs, savory tuna, and briny olives, all enveloped in a crusty French bread that soaks up a tangy vinaigrette. Perfect for a summer gathering or a satisfying lunch, each bite transports you to the Mediterranean coast, making it a timeless dish steeped in history and flavor.
Ingredients
- 1 large loaf, preferably a round or oval shape French bread
- 1 can (about 5 ounces), drained Tuna
- 2, sliced Hard boiled eggs
- 1 large, sliced Tomatoes
- 1/2, thinly sliced Green bell pepper
- 1/4, thinly sliced Red onion
- 1/4 cup, pitted and sliced Black olives
- 4 fillets, optional Anchovies
- 1 tablespoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 3 tablespoons Olive oil
- to taste Salt and pepper
Dietary Notes
- Servings: 4
- Dish Type: Sandwich
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 450
- Fat: 25g
- Carbs: 40g
- Protein: 20g
- Sodium: 800mg
- Sugar: 3g
Instructions
- Begin by preparing the vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
- Slice the French bread in half lengthwise, ensuring not to cut all the way through, creating a hinge.
- Spread the vinaigrette generously on both cut sides of the bread, allowing it to soak into the crust.
- On the bottom half of the bread, layer the tuna, followed by the slices of hard-boiled eggs, tomatoes, red onion, green bell pepper, black olives, and anchovies, if using. Be generous with the layering for a hearty sandwich.
- Carefully place the top half of the bread over the fillings and press down gently to compress the sandwich slightly.
- Wrap the sandwich tightly in plastic wrap, ensuring it is well sealed to keep the flavors in. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the bread to absorb the vinaigrette.
- When ready to serve, unwrap the sandwich and cut it into individual portions, either in wedges or halves.
Tips
- For added flavor, consider using a mix of different olives or adding capers.
- You can easily customize the vegetables based on what you have on hand, such as adding cucumbers or radishes for a crunch.
- This sandwich can be made a day in advance, making it perfect for meal prep or gatherings.