Pan Bagnat (Niçoise Sandwich)

Hello and welcome! Today we have the glorious Pan Bagnat, a sandwich originating from Nice, in the south of France. Pan Bagnat roughly translates to “wet bread”, and is basically a tuna niçoise salad in sandwich form. This is the ultimate make ahead sandwich, perfect for picnics, because the longer it sits, the better it gets. Let’s get right to it!

Start by preheating the oven to 350 degrees F, for toasting the baguette. Then, thinly slice 1 large tomato and lay the slices on a paper towel-lined plate to absorb the tomato juices.

Next, combine the thinly sliced red onion with the minced garlic, 3 tablespoons of red wine vinegar and kosher salt in a medium bowl, toss to combine and set aside. Slice the baguette in half lengthwise. Remove the inner crumb from the bottom half of the baguette, leaving a 1/2-inch border of the bread intact. Toast the baguette on the center rack in the oven, cut sides up, in the oven for about 5 minutes, until only lightly toasted.

Olive and Herb Relish

Now for the olive and herb relish. Combine olives, capers, parsley, anchovy filets and fresh oregano (or marjoram) in the bowl of a food processor. Pulse several times until the mixture is coarsely and evenly chopped.

Add the olive and herb relish to the bowl with the onion and red wine vinegar. Give it a good stir and add 1/4 cup of olive oil.

Stir in the olive oil and add the 2 tablespoons of dijon. Mix well to fully combine.

Set this aside and we can start to build the Pan Bagnat. Drain the oil-packed tuna (save the oil from the tuna to use in another dish). Slice the hard cooked eggs into thin slices. Brush the inside of each toasted baguette half with a tablespoon of olive oil.

Use 2/3 of the olive herb relish/onion mix to evenly cover the bottom half of the baguette. Then place the tuna evenly on top of the olive herb relish/onion mix. Pour remaining 2 tablespoons of olive oil over the tuna.

Shingle the tomato slices on top of the tuna. Then shingle the egg slices on top of the tomato.

Use the remaining olive herb relish/onion mix to cover the eggs.

Place the top half of the baguette on top.

Wrapping the Pan Bagnat

Clear your work surface and stretch a large piece of plastic wrap, flat on the surface. Carefully slice the sandwich in half crosswise. We will wrap each half tightly in plastic wrap.

Start with folding the bottom and top of the plastic wrap over the sandwich, then bring the sides up and over, tightly.

Place the halves side by side and place a sheet pan on top of the sandwich halves. Then place a Dutch oven or other very heavy pan on top of the sheet pan, positioned on top of the sandwich halves.

Let the sandwiches flatten for 30 minutes to one hour. Then refrigerate the halves if you’re planning to enjoy the sandwiches later. If you will eat them right away, unwrap the sandwiches and place them on a paper towel to absorb excess liquid for a few minutes.

Slice each half in half again, if desired and serve!

This sandwich is so full of flavor! The olive herb relish and dressed onions are truly delicious. The baguette soaks up the juices just enough to soften and moisten, but isn’t soggy. Definitely use oil-packed tuna for this Pan Bagnat, it’s moist and supple, whereas water-packed tuna can be too dry.

I do hope you try this Pan Bagnat, it’s a great summertime lunch or dinner! For a less make-ahead friendly version of this sandwich, try my Niçoise Toasts. Take care and be well, xo Kelly

Key Kitchen Equipment

Click on the image to be directed to the recommended product.

Print Recipe

Pan Bagnat (Niçoise Sandwich)

(No Ratings Yet)

Loading...

Dinner, Main Course, Lunch – French

By America's Test Kitchen – Serves: 2-4

Prep Time: 30 Minutes (plus 30 minute-1 hour pressing time) – Cooking Time: NA – Total Time: ~1 Hour

Full of flavor, with great textures, this Pan Bagnat is a perfect make-ahead picnic sandwich, because the longer it sits, the better it gets!

Ingredients

• 1 Large Tomato, cored and sliced thin
• 1 Small Red Onion, sliced thin
• 3 tbsp. Red Wine Vinegar
• 1 Garlic Clove, minced
• 1/2 tsp. Kosher Salt
• 1 Large Baguette, sliced horizontally
• 3/4 cup Niçoise Olives, pitted (or Kalamata Olives)
• 1/2 cup Fresh Parsley Leaves and Tender Stems
• 3 tbsp. Capers, rinsed
• 2 tbsp. Fresh Marjoram or Oregano Leaves
• 3 Anchovy Fillets, rinsed and patted dry
• 1/2 cup Extra-Virgin Olive Oil, divided
• 2 tbsp. Dijon Mustard
• 1/4 tsp. Black Pepper
• 2 (6½ ounce) Jars Olive Oil-packed Tuna, drained
• 3 Hard-Cooked eggs, sliced thin

Instructions

1

Preheat the oven to 350 degrees F.

2

Lay the tomato slices on a paper towel-lined plate to absorb the tomato juices.

3

In a medium sized bowl, combine the thinly sliced red onion with the minced garlic, 3 tablespoons of red wine vinegar and kosher salt, toss to combine and set aside.

4

Slice the baguette in half lengthwise. Remove the inner crumb from the bottom half of the baguette, leaving a 1/2-inch border of the bread intact.

5

Toast the baguette on the center rack in the oven, cut sides up, in the oven for about 5 minutes, until only lightly toasted.

6

Combine olives, capers, parsley, anchovy filets and fresh oregano (or marjoram) in the bowl of a food processor. Pulse several times until the mixture is coarsely and evenly chopped.

7

Add the olive and herb relish to the bowl with the onion and red wine vinegar.

8

Give it a good stir and add 1/4 cup of olive oil.

9

Stir in the olive oil and add the 2 tablespoons of dijon. Mix well to fully combine and set aside.

10

Drain the oil-packed tuna (save the oil from the tuna to use in another dish). Slice the hard cooked eggs into thin slices.

11

Brush the inside of each toasted baguette half with a tablespoon of olive oil.

12

Use 2/3 of the olive herb relish/onion mix to evenly cover the bottom half of the baguette.

13

Then place the tuna evenly on top of the olive herb relish/onion mix. Pour remaining 2 tablespoons of olive oil over the tuna.

14

Shingle the tomato slices on top of the tuna. Then shingle the egg slices on top of the tomato.

15

Use the remaining olive herb relish/onion mix to cover the eggs.

16

Place the top half of the baguette on top.

17

Clear your work surface and stretch a large piece of plastic wrap, flat on the surface. Carefully slice the sandwich in half crosswise. We will wrap each half tightly in plastic wrap.

18

Place the halves side by side and place a sheet pan on top of the sandwich halves. Then place a Dutch oven or other very heavy pan on top of the sheet pan, positioned on top of the sandwich halves.

19

Let the sandwiches flatten for 30 minutes to one hour. Refrigerate the halves if you're planning to enjoy the sandwiches later. If you will eat them right away, unwrap the sandwiches and place them on a paper towel to absorb excess liquid for a few minutes.

20

Slice each half in half again, if desired and serve!

This post may contain affiliate links; when you click the links and make a purchase, we receive a commission on qualifying items.