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Pan Bagnat (Pressed French Tuna Sandwich)
Pan Bagnat (Pressed French Tuna Sandwich)
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Prep Time:
30 minutes
Total Time:
510 minutes
Chef John's pan bagnat: A decadent French tuna sandwich perfect for picnics.
Ingredients:
  • 0.33333334326744 cup extra-virgin olive oil
  • 1 loaf day-old crusty French bread, split in half lengthwise
  • 2 medium ripe tomatoes, sliced, divided
  • 1 pinch freshly ground black pepper to taste
  • 1 pinch salt to taste
  • 0.33333334326744 cup thinly sliced red onion
  • 0.33333334326744 cup sliced green olives
  • 0.33333334326744 cup sliced black olives
  • 0.5 cup thinly sliced banana peppers
  • 1.5 cups olive oil-packed tuna, broken into large chunks
  • 8 oil-packed anchovy fillets
  • 1 tablespoon drained capers
  • 2 medium hard-boiled eggs, sliced
  • 0.25 cup fresh basil leaves, or to taste
  • 2 tablespoons white wine vinegar, or to taste
Instructions:
  • Combine the garlic with the aromatic olive oil, and let it infuse.
  • Hollow out half of the bread by removing 50% of the insides. Brush the bread generously with the garlic olive oil, saving 1 tablespoon for later.
  • To start assembling the sandwich, generously layer sliced tomatoes on the bottom half. Sprinkle with salt and pepper for seasoning. Add sliced onion, olives, and banana peppers on top.
  • Evenly scatter the tuna over the dish and gently press it down. Ensure it reaches the edges. Add anchovy filets, capers, sliced eggs, and basil leaves. Layer another round of tomatoes on top. Season with salt and pepper, then drizzle with vinegar and the garlic-infused olive oil.
  • Place the top of the loaf on and press down firmly to pack the ingredients. Wrap tightly in plastic wrap, then in aluminum foil with seams at the top.
  • Cover the filled pan with a sheet pan and press down firmly with heavy items like cans, pots, cast iron pans, or a cutting board to evenly flatten the sandwich.
  • Chill in the refrigerator for at least 8 hours, or overnight, flipping halfway if you can. Unwrap, slice, and enjoy.

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