Pan Bagnat

Pan Bagnat

pan bagnat

Can we pretend for just a moment? I was supposed to post this before Labor Day when it was still rosé drinking weather. Can we pretend it’s still August? It’s hot enough to still be August, but it’s officially pumpkin spice latte season.

Unlike my recommended wine pairing, this sandwich is not seasonal. In fact, it’s one of my favorite lunches year round. The pan bagnat (pronounced pahn bahn yah) sandwich is from the south of France. Nice to be specific, and it’s pretty much the salad version of Niçoise salad. It is different from US egg salad sandwiches and tuna salad sandwiches in that it is not weighed down with large amounts of mayo. 

Hope you enjoy! I have some fall recipes and books coming soon.

Pan Bagnat

Wine pairing: rosé

Ingredients

  • 1 baguette
  • 2 6-oz cans of tuna in oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon olive tapenade
  • * 1/2 teaspoon capers
  • 1/4 of a red onion, diced small
  • Salt and pepper
  • Optional 1 tablespoon of mayo
  • 2 hard boiled eggs, sliced
  • Leaves of lettuce and tomato slices to top

Directions

  1. Slice the baguette in half lengthwise. Remove some of the filling to hollow it out slightly.
  2. Combine the tuna, mustard, lemon juice, tapenade, red onion, salt, pepper, and mayo (if using) in a small bowl.
  3. On the bottom half of the baguette, layer the tuna salad, egg slices, lettuce, and tomato slices. Top with the remaining half of baguette.
  4. Wrap the sandwich in paper towels. If serving immediately, place a heavy item (cast iron skillet or similar) on top of the sandwich to press it. Leave for 10 minutes before serving. If not serving immediately, skip this step and let your sandwich marinate in the fridge overnight.
  5. Enjoy!

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