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.
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 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.
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Tuna is best seared hot and fast, leaving the center rare — overcooking dries it out quickly. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
