35 minutes
A flavorful Mediterranean sandwich, Pan Bagnat combines tuna, vegetables, eggs, and olives with a zesty vinaigrette, all within a crusty loaf of bread.
Garlic, minced
cloves
tablespoons
teaspoons
pinches
Black Pepper, freshly ground
to taste
Anchovy Fillets, minced
each
tablespoons
Crusty Bread Loaf, halved
each
Canned Tuna, drained
0 oz
Ripe Tomatoes, sliced
each
Cucumber, crisp
slices
Black Olives, briny
0 oz
Hard-Cooked Eggs, sliced
each
1. Prepare Vinaigrette
In a small bowl, mix together minced garlic, red wine vinegar, Dijon mustard, pinch of salt, and freshly ground black pepper. Optionally add minced anchovy fillets. Whisk in extra-virgin olive oil until emulsified.
2. Prepare the Bread
Halve the bread loaf and remove some of the interior crumb to create space for the filling. Drizzle the vinaigrette over both halves, allowing it to soak in.
3. Assemble the Sandwich
Layer the tuna, sliced tomatoes, crisp cucumber slices, briny olives, slices of hard-cooked eggs, and fresh basil leaves evenly over one half of the bread. Cover with the other bread half.
4. Let the Flavors Meld
Wrap the sandwich tightly in plastic wrap or foil. Place a heavy skillet on top and let it rest for at least 20 minutes to help the flavors meld and ensure the sandwich holds together.
5. Serve
Unwrap the sandwich, slice it, and serve. Enjoy the medley of Mediterranean flavors.
Opt for high-quality, oil-packed tuna from Spain or Italy. It has a richer flavor and better texture. If possible, flake it yourself instead of buying pre-flaked varieties.
Choose a round, crusty country loaf or a good-quality baguette. Allow it to slightly stale for a day to absorb the dressing without falling apart.
Wrap the assembled sandwich tightly and press it under a heavy skillet for at least 30 minutes. Letting it rest longer can further enhance the flavors.
Create an emulsion with high-quality extra virgin olive oil, garlic, lemon juice, mustard, and anchovies. Adjust seasoning and acidity to taste, and drizzle on both the fillings and the cut sides of the bread.
Start with a base of herbs, followed by the tuna. Place wetter ingredients like tomatoes or olives toward the center and away from the bread. Finish with lettuce or arugula as a barrier.
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