The Pan Bagnat (French Tuna Sandwich) is a classic lunch staple originating from Nice, France. The name of this sandwich (pronouced “pahn bahn-yah”) literally translates to “bathed bread.” This is because the delicious vinaigrette from the tuna salad soaks into the crusty baguette, softening and flavoring the bread. The salad itself is a little different from American tuna salad, but delicious in its own right. Canned tuna, marinated an a lemon and oil vinaigrette, is complemented by crisp green beans, salty olives, tender artichoke hearts, and sweet roasted red peppers. A pop of freshness from basil plus bite from garlic and onion makes this sandwich a lunch to look forward to. Simple to put together, the marination is a crucial step. I promise – it’s worth the wait.
The first step in this simple staple is chopping the veggies. Many of the ingredients you may already have in your pantry. The olives, artichokes, and roasted red peppers are simply roughly chopped. The garlic and onions are finely minced, and the green beans should be chopped after being lightly steamed.
The key element of the sandwich, however, is the vinaigrette. A simple combination of olive oil and lemon juice, this vinaigrette ties the salad together, softens the baguette, and truly makes this “bathed bread.”
Using whole basil leaves is not only beautiful to look at, but also adds another layer of fresh flavor to the bottom of each bite. Keeping the basil separate like this highlights the flavor and ensures it is part of every bite.
Also, I know it might be hard to wait for the sandwich to marinate in the fridge, but it is a key part of the recipe. This waiting time allows the flavors to combine and intensify. As good as the salad tastes the day you make it, it’s going to be even better after its had time to relax. Plus, weighing the sandwich down pushes the vinaigrette into the bread and helps keep the sandwich from falling apart once sliced.
I hope you love this Pan Bagnat as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram.
Pan Bagnat (French Tuna Sandwich)
Ingredients
- 1 small baguette
- 6 basil leaves
- 6 tbsp olive oil plus extra for brushing
- 1 clove garlic finely minced
- 6 oz. canned tuna
- ½ roasted red peppers chopped
- ¼ green beans briefly steamed
- ¾ cup jarred artichoke hearts chopped
- ½ cup kalamata olives chopped
- 3 tbsp lemon juice freshly squeezed
- ½ red onion minced
- ¼ cup Italian flat-leaf parsley roughly chopped
- salt
- freshly ground black pepper
Instructions
- Slice the baguette lengthwise in half. Remove pieces of the inside of the bottom half to creata extra room for the sandwich filling. This should create a shallow trough.
- Brush the inside of each half of the baguette lightly with olive oil. Place the basil leaves in the trough along the bottom half.
- In a medium bowl, mix together the olive oil, minced garlic, tuna, roasted red peppers, green beans, artichokes hearts, kalamata olives, lemon juice, red onion, and flat-leaf parsley. Season with salt and black pepper to taste.
- Scoop the tuna salad onto the bottom half of the bread, over the basil. Pour any extra dressing over the salad to help soften the bread.
- Place the top piece of bread over the sandwich. Wrap the sandwich tightly in plastic wrap. Place the sandwich in the refrigerator to marinate for at least 6 hours or overnight. For best results, weigh the sandwich down while in the refrigerator with a heavy skillet or cans.
- After the sandwich has marinated, slice diagonally into portions.
- Serve or pack for lunch.
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