Pan Bagnat Sandwich
The Quirky Foodster Team
Ingredients
- Round bread rolls — 4 (pain bagnat style)
- Tomatoes, sliced — 2
- Cucumber, sliced — 1/2
- Green pepper, sliced — 1/2
- Red onion, thinly sliced — 1/4
- Good-quality tuna, drained — 150 g (5 oz)
- Anchovy fillets — 8
- Hard-boiled eggs, sliced — 2
- Black olives — 1/4 cup (35 g / 1.25 oz)
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Red wine vinegar — 2 tbsp
- Salt and pepper — to taste
Method
- Slice the rolls in half and hollow out some of the soft interior crumb, reserving it for another use.
- Drizzle the cut sides generously with olive oil and vinegar.
- Layer the tomato, cucumber, pepper, onion, tuna, anchovy, egg and olives inside the bottom half of each roll.
- Season with salt and pepper.
- Close the sandwiches, wrap tightly in plastic wrap, and press with a light weight (such as a plate) for at least 1 hour, or overnight in the refrigerator.
- Unwrap and serve, cut in half if desired.
Introduction: A round bread loaf hollowed out and packed with salade niçoise ingredients, then pressed and rested so the flavours soak through — Monaco’s favourite portable meal.
Cultural Background: Pan bagnat translates to ‘bathed bread’, named for the way the crusty roll is deliberately soaked with olive oil and vinegar from its salad filling, making it one of the most recognisable street foods along the Monaco-Nice coastline.
Tips: Pressing the sandwich is essential — this is what allows the bread to properly absorb the oil and vinegar and meld the flavours. Prepare ahead if possible, as pan bagnat is often even better after resting for several hours.
Variations: Add a few basil leaves for extra fragrance. Include steamed green beans or artichoke hearts if available.
Storage: Store wrapped in the refrigerator for up to 1 day.
Reheating: This is a cold sandwich and is not reheated.
Nutrition: Per serving (approx.): 420 kcal, 22 g protein, 22 g fat, 36 g carbohydrate.
FAQs:
Q: Why press the sandwich?
A: Pressing helps the bread absorb the dressing and flavours evenly,
Q: Can this be made ahead for a picnic?
A: Yes, it’s an ideal picnic food, as it improves with a few
- Round bread rolls — 4 (pain bagnat style)
- Tomatoes, sliced — 2
- Cucumber, sliced — 1/2
- Green pepper, sliced — 1/2
- Red onion, thinly sliced — 1/4
- Good-quality tuna, drained — 150 g (5 oz)
- Anchovy fillets — 8
- Hard-boiled eggs, sliced — 2
- Black olives — 1/4 cup (35 g / 1.25 oz)
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Red wine vinegar — 2 tbsp
- Salt and pepper — to taste
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