Pan Bagnat or The Traditional Provençal Sandwich

Pan Bagnat


Pan Bagnat or The Traditional Provençal Sandwich

Pan-bagnat means "wet bread". Indeed, the flavors of the vegetables and the virgin oil of this Provençal-style tuna sandwich seep into the bread.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Snack
Cuisine: French
Keyword: Pan Bagnat
Servings: 4


  • 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


  • 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.


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