Pan Bagnat (Tuna Nicoise Sandwich)

Ingredients

• 1 small (12‑inch) Baguette (Slice lengthwise and hollow out interior to create a trough)
• 2 tablespoons Extra‑virgin olive oil (For brushing the bread before toasting)
• 1 can (5 oz) Oil‑packed tuna (Drain before mixing with salad)
• 1/4 cup Nicoise olives (Pitted and sliced)
• 1/4 small Red onion (Thinly sliced)
• 1 tablespoon Capers (Rinsed)
• 3 pieces Anchovy fillets (Minced)
• 1 teaspoon Dijon mustard (Adds sharpness)
• 1 tablespoon Fresh parsley (Chopped; optional other herbs like basil)
• 1 medium Tomato (Sliced about 1/4‑inch thick)
• 1 large Hard‑cooked egg (Coarsely sliced)
• to taste Salt
• to taste Black pepper

Instructions

1. Hollow out the baguette

   Place the baguette on a cutting board, slice it lengthwise, and use a spoon or the back of a knife to scoop out about one‑third of the soft interior, leaving a sturdy shell and a shallow trough for the filling.

   Time: PT5M

2. Brush and toast the bottom half

   Brush the cut side of the bottom half with 1‑2 Tbsp olive oil. Heat a skillet over medium‑high heat and place the bottom half oil‑side down. Toast until golden brown, about 2‑3 minutes per side.

   Time: PT5M

   Temperature: medium‑high heat

3. Prepare the Nicoise salad mixture

   In a mixing bowl combine the sliced olives, red‑onion rings, capers, minced anchovies, Dijon mustard, chopped parsley, a pinch of salt and pepper. Stir until evenly mixed.

   Time: PT5M

4. Add tuna to the salad

   Drain the oil‑packed tuna and gently fold it into the salad mixture, being careful not to mash the fish.

   Time: PT2M

5. Slice tomato and egg

   Slice the tomato into 1/4‑inch rounds and the hard‑cooked egg into thin wedges. Lightly season both with a pinch of salt.

   Time: PT5M

6. Assemble the sandwich

   On the toasted bottom half, spread a generous layer of the tuna‑salad mixture. Top with a layer of tuna pieces, then tomato slices, then egg wedges, and finish with the remaining salad mixture. Place the top half of the baguette on top.

   Time: PT5M

7. Press and rest

   Wrap the assembled sandwich tightly in plastic wrap or parchment. Place a heavy pan or sandwich press on top and let it sit at room temperature for at least 1 hour. This compresses the layers and allows flavors to meld.

   Time: PT1H

8. Slice and serve

   Unwrap the sandwich, cut it diagonally into two halves, and serve immediately. Enjoy with a simple green salad or crisp chips.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Baguette: Ciabatta roll, French bread
• Instead of Extra‑virgin olive oil: Melted butter, vegetable oil
• Instead of Oil‑packed tuna: Canned salmon, Canned sardines
• Instead of Nicoise olives: Green olives, Kalamata olives
• Instead of Red onion: Shallots, Sweet onion
• Instead of Capers: Chopped green olives
• Instead of Anchovy fillets: Anchovy paste (1 tsp)
• Instead of Dijon mustard: Whole‑grain mustard
• Instead of Fresh parsley: Basil, Tarragon
• Instead of Tomato: Roasted red pepper strips
• Instead of Hard‑cooked egg: Firm tofu slices

Equipment Needed

• Cutting board
• Sharp chef's knife
• Small spoon or pastry brush
• Skillet or griddle
• Mixing bowl
• Fork
• Plastic wrap or parchment paper
• Heavy pan or sandwich press (for weighting)
• Timer
• Plate

Critical Steps — Do Not Skip

• Hollowing out the baguette to create a trough
• Brushing and lightly toasting the bread with oil
• Pressing the sandwich for at least one hour

Chef Tips from the Video

• Use a light hand when mixing tuna with the salad; you want distinct flakes, not a paste.
• For extra brightness, drizzle a few drops of red‑wine vinegar over the tomato slices before layering.
• If you prefer a richer flavor, replace the olive‑oil brush with melted butter.

Troubleshooting

Storage

Refrigerator: Wrap tightly and store up to 2 days. The sandwich is best eaten cold or at room temperature.

Freezer: Not recommended; texture of bread and fresh vegetables deteriorates.

Room temperature: Can sit at room temperature for up to 4 hours if wrapped, but longer periods may cause sogginess.

Make-Ahead Tips

• Prepare the Nicoise salad mixture up to 24 hours ahead; keep refrigerated.
• The sandwich can be pressed and wrapped the night before for a ready‑to‑eat lunch.
• If you need to store longer, keep the components separate and assemble just before eating.