Pan Bagnat or The Traditional Provençal Sandwich
Pan Bagnat is a delicious Provençal sandwich that combines fresh, vibrant ingredients with the richness of olive oil, making it a perfect meal for a light lunch or snack. The bread is soaked with the flavors of tuna, vegetables, and olive oil, creating a satisfying, flavorful bite.
Servings: 4
Calories: 400kcal
Ingredients
- 1 tablespoon red wine vinegar
- 0.5 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.13 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, extra virgin
- 4 Kaiser buns or 1 French Baguette cut into 4 pieces
- 4 ounces canned tuna packed in oil or water, drained and crumbled
- 0.5 small green pepper, sliced into rings
- 0.5 small red pepper, sliced into rings
- 0.5 small red onion, sliced into rings
- 2 hard-boiled eggs, sliced
- 16 black olives, pitted and chopped (Niçoise or Kalamata)
- 2 medium tomatoes, thinly sliced
- 8 anchovies filet, optional
- 16 large basil leaves, cut into chiffonade
Instructions
- In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion form. Set aside.
- Divide the Kaiser buns horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. On each bottom piece, place the tuna, green pepper, red onion, hard-boiled eggs, olives, tomato and basil on the bottom side of the bread in that order.
- Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for ½ hour before serving.
Video
Cooking Tips for Provençal Pan Bagnat Sandwich:
- Use Fresh Tuna: For the best flavor and texture, opt for canned tuna packed in oil. It adds a richer taste compared to tuna packed in water, which tends to be drier. If you’re looking for a healthier alternative, you can use tuna in water but be sure to adjust the seasoning for more flavor.
- Let the Sandwich Rest: After assembling, wrap the sandwich tightly in plastic wrap and let it sit at room temperature for about 30 minutes. This allows the flavors to meld together, and the bread absorbs the delicious juices from the vegetables and vinaigrette, giving you that perfect “wet” texture.
- Customize with Fresh Herbs: If you prefer a burst of extra flavor, add more fresh herbs like oregano or thyme to the filling. These will complement the existing basil and infuse more Mediterranean flavors into the sandwich.
- Choose the Right Bread: While Kaiser buns are typically used, you can experiment with French baguettes for a slightly crispier, chewier bite. You can also try using whole-grain or multigrain bread for a more nutritious option.
- Make it Vegan: Skip the eggs and anchovies for a vegan version of the Pan Bagnat. Instead, add more avocado or roasted vegetables like zucchini and eggplant to maintain the sandwich’s delicious, Mediterranean flair.
These tips will help you elevate your Provençal Pan Bagnat, ensuring it’s flavorful, balanced, and customized to your tastes!
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