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Pan Bagnat (French Tuna Sandwich)
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Prep Time:
20 minutes
Total Time:
40 minutes
Elevate your picnic game with a simple yet classy French tuna sandwich, Pan Bagnat. Just grab some crusty bread, quality canned tuna, and your favorite toppings for a delicious, make-ahead meal.
Ingredients:
  • 1/2 small red onion, thinly sliced
  • 2 (5-ounce) cans oil-packed tuna fish
  • 1/4 cup olive oil
  • 2 anchovy fillets, finely chopped
  • 1/4 cup pitted Nicoise or Kalamata  olives
  • 1 to 2 tablespoon red wine vinegar
  • 2 10-inch baguettes, or 1 full-sized baguette, cut in half (see Recipe Note)
  • 1 garlic clove, peeled
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 hardboiled eggs , sliced
  • 2 tomatoes, sliced
  • 12 large basil leaves
Instructions:
  • Prepare the onions: Submerge the onion slices in a bowl of cold water. Allow them to soak for 10-30 minutes at room temperature as you work on the sandwiches.
  • Prepare the sandwich filling by gently mixing tuna, its oil, anchovies, olives, and 2 teaspoons of red wine vinegar in a bowl, being careful not to break the tuna chunks.
  • Prepare the bread: Slice the baguettes lengthwise to separate the top from the bottom. Remove some of the soft crumb inside both halves to create space for the filling. Rub the insides with garlic, then brush with olive oil and sprinkle with vinegar, salt, and pepper.
  • Assemble the sandwiches: Spread the tuna mixture evenly on the bottom halves of the baguettes. Layer with red onion, egg slices, tomatoes, and basil. Drizzle with additional olive oil, sprinkle with salt and pepper. Finish with the top halves of the baguettes, and tightly wrap each sandwich in plastic wrap.
  • To press the sandwiches, line up the wrapped sandwiches on the counter, then cover them with a cutting board. Add a heavy pot or skillet on top and use canned goods to add more weight. Press the sandwiches for 10 minutes, flip them over, and press for another 10 minutes on the other side.
  • To serve the sandwiches, unwrap and slice them with a serrated knife. Enjoy immediately or pack them for a picnic or lunch, best consumed within two hours. For optimal flavor, enjoy the sandwiches at room temperature.

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