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