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

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

Subscribe To Our Newsletter

Join our mailing list to receive information about our new courses, blog articles, and special offers. 

Subscribe To Our Newsletter

Tell us who you are:

You have Successfully Subscribed!

Scroll to Top