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Tuesday, July 23, 2024

Pan Bagnat – Skinnytaste

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Pan Bagnat is a protein-packed tuna sandwich from Good, France. It’s like a handheld Salade Niçoise solely with out the potatoes and ideal for picnics or a make-ahead lunch!

Pan Bagnat

Pan Bagnat

I get requested for picnic concepts and chilly lunch recipes that don’t require heating, and this sandwich is a superb possibility. Pan Bagnat is a staple in French bakeries, markets, and seaside stands. It sounds fancy nevertheless it’s really fairly easy to make. The primary elements embrace tuna, anchovies, hard-boiled eggs, olives, tomatoes, and olive oil, however by no means mayo. I added cucumber and arugula for additional greens, you’ll be able to add no matter you want. Because it’s made forward of time, and has no mayo or dairy, it’s nice to take to the seaside or park the place you may not have entry to coolers. For extra canned tuna recipes, don’t miss my Tuna Egg Salad and my go-to Tuna Soften.

What does “pan bagnat” imply?

Consider pan bagnat as a Niçoise salad sandwich, solely with out the cooked potatoes. The identify interprets to “bathed bread,” referring to the olive oil that soaks into the bread.

Why I believe Pan Bagnat is Good For the Seashore or a Picnic

Gina @ Skinnytaste.com

Now that it’s formally summer season, it’s time for picnics, seaside days, and boat journeys. Pan bagnat sandwiches make the proper lunch to tackle the go. Right here a number of the reason why I like this French tuna salad sandwich:

  • Moveable and Straightforward to Eat: No utensils required! You possibly can maintain it in your arms and luxuriate in it with out worrying about spills or making a multitude with sand.
  • Make It Forward: The longer it sits (as much as 24 hours), the higher it will get.
  • No Mayo: If mayo’s not your factor, you’ll love this sandwich.
  • Straightforward Excessive Protein Lunch:  The mix of protein from the eggs and tuna, with about 20 grams of protein, greens, and bread makes it a satisfying lunch possibility.
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What You’ll Want

Pan Bagnat Substances

Right here’s what you’ll have to make this sandwich (See precise measurements within the recipe card beneath).

  • Massive Eggs: Comply with these directions for stovetop arduous boil eggs or this Instantaneous Pot arduous boiled eggs methodology.
  • Bread: Use a crusty loaf of bread, like French bread, baguette or ciabatta. I want complete wheat, however white will work too.
  • Additional Virgin Olive Oil: Drizzle this on the bread to coat
  • Dressing: Toss the tuna in a French dressing product of purple wine vinegar, Dijon mustard, and pepper.
  • Tuna: Drain 2 cans of water-packed tuna. Tuna in oil will also be used, however it is going to add a bit extra fats.
  • Olives: You should use no matter form of olives you like. I sometimes use a mixture of black and inexperienced ones, however kalamata would even be good.
  • Capers add a briny, tangy style.
  • Anchovy Fillets are included in a conventional pan bagnat recipe. Whereas elective, I extremely suggest them.
  • Greens: Crisp Persian cucumbers and juicy tomatoes distinction properly with the peppery arugula and sharp purple onions.

Find out how to Make Pan Bagnat

This simple pan bagnat recipe doesn’t take lengthy to make, right here’s the step-by-step photographs. (For the whole directions, scroll to the recipe card beneath.)

  1. Eggs: After arduous boiling the eggs utilizing one of many strategies above, peel and thinly slice the eggs lengthwise.
  2. Bread: Halve the loaf horizontally and scoop out about half of the bread from the highest and rather less than half from the underside half. Then brush with olive oil.
  3. Tuna Combination: Whisk the vinegar and mustard in a medium bowl and season with pepper. Add the tuna, olives, capers, and anchovies (if utilizing) and fold into the dressing. The combination ought to be effectively seasoned, however sprinkle additional salt if obligatory.
  4. Assemble the Sandwiches: Spoon the tuna over the underside half of the bread and layer with the eggs, cucumber, tomato, onion, and arugula. Place the opposite piece of bread on prime.
  5. Flatten and Refrigerate: Wrap the sandwich tightly in plastic wrap, place it on a plate, and switch it to the fridge. Place one thing heavy on prime, like a small sheet pan with canned meals. Compressing the sandwich will make it simpler to eat. Refrigerate for no less than an hour or as much as 24 hours for the flavors to meld.
  6. Find out how to Serve: If you’re able to eat it, unwrap it and reduce it into 6 items.


  • Egg Allergy? Omit them.
  • Tuna: Substitute canned salmon.
  • Vegetarian Pan Bagnat: Pass over the tuna and add extra greens.
  • Vinegar: Swap purple wine vinegar for balsamic or white wine vinegar.
  • Briny Ingredient: Change capers or olives with artichoke hearts.
  • Herbs: Including recent basil leaves is in style, it’s also possible to combine in some parsley, or oregano with the tuna.
  • Onion: Use pickled purple onion as an alternative of uncooked onion.
  • Cucumber: Should you don’t have a Persian or English cucumber, peel an everyday cucumber and take away the seeds.
  • Greens: Substitute spinach or romaine lettuce.
tuna salad with olives and capers

What to Serve with Pan Bagnat


  • Meal Prep: You possibly can prep these sandwiches a day earlier than serving, however they need to final about 3 days whole if saved refrigerated.
  • Picnic Tip: Should you’re bringing these sandwiches on a picnic, you’ll be able to reduce and wrap them individually earlier than refrigerating and urgent them down. That approach, you don’t have to chop them whereas out.
Pan Bagnat – Skinnytaste

Extra Picnic Recipes You’ll Love

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Prep: 15 minutes

Cook dinner: 10 minutes

Whole: 25 minutes

Yield: 6 servings

Serving Dimension: 1 sandwich

  • 4 massive arduous boiled eggs
  • 1 14-ounce crusty loaf bread, resembling French bread or ciabatta, ideally complete wheat (I scooped out 3 ounces)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons purple wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • Kosher salt and recent black pepper
  • 2 5-ounce cans water-packed tuna, completely drained
  • 1/2 cup pitted and chopped olives, a mixture of black and inexperienced is sweet
  • 1 tablespoon capers, drained
  • 4 anchovy filets packed in oil, drained and chopped (elective however extremely advisable)
  • 1 Persian cucumber, reduce into lengthy, skinny slices
  • 1 ripe tomato, sliced
  • 1/4 small purple onion, very thinly sliced
  • 2 cups child arugula
  • Arduous boil the eggs utilizing the range prime arduous boiled eggs recipe or this prompt pot arduous boiled eggs recipe . Peel and thinly slice the eggs lengthwise.
  • Halve the bread horizontally and scoop out about half the crumb from the highest and rather less from the underside half (so it doesn’t crumble if you eat it). Save the crumbs to make croutons or bread crumbs. Brush the insides of the bread with the olive oil.

  • In a medium bowl, whisk collectively the vinegar and mustard. Season with pepper.

  • Add the drained tuna, chopped olives, capers, and anchovies and gently fold into the dressing. Style and add salt if obligatory (it is probably not, however the combination ought to be effectively seasoned).

  • Spoon the tuna combination over the underside half of the bread, all the way in which to the sides. Lay the sliced egg on prime, adopted by the cucumber slices, the tomatoes (season with salt and pepper should you like), the onion, and eventually arugula leaves to cowl the floor of the sandwich. Place the highest of the sandwich over and press firmly.

  • Wrap the sandwich tightly in plastic wrap. Put it on a plate to catch any potential drips, and switch to the fridge. Place one thing heavy on prime, like a sheet tray with a can of tomatoes on prime; the extra compressed it’s, the simpler it will likely be to eat. Refrigerate for no less than one hour, and even higher, as much as in a single day. If you’re able to serve, unwrap, and reduce into six servings.

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Serving: 1 sandwich, Energy: 308 kcal, Carbohydrates: 29 g, Protein: 21 g, Fats: 11.5 g, Saturated Fats: 22.5 g, Ldl cholesterol: 146.5 mg, Sodium: 651 mg, Fiber: 3 g, Sugar: 1.5 g

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