Pan Bagnat
Make Pan Bagnat, a French lunch recipe with round country bread or ciabatta, garlic clove, olive oil. It has about 25 min, about 480 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Pan Bagnat is a French lunch recipe that takes about 25 min, makes 4 servings, has about 480 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonPan Bagnat ingredients
- 1 loaf round country bread or ciabatta
- 1 garlic clove
- 3 tbsp olive oil
- 2 cans (5 oz each) canned tuna in olive oil, drained
- 2 hard-boiled eggs, sliced
- 2 medium ripe tomatoes, thinly sliced
- 1/2 cucumber, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup Niçoise olives, pitted and halved
- 4 anchovy fillets, rinsed and patted dry (optional)
- 1/4 cup fresh basil leaves
- 4 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
How to make Pan Bagnat
- Prepare the dressing by whisking together 4 tablespoons of extra virgin olive oil, 1 tablespoon of red wine vinegar, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl until well combined; set aside.
- Slice the country bread or ciabatta loaf horizontally through the middle, creating a top and bottom half. Lightly rub the cut sides of both halves with the cut side of 1 garlic clove.
- Drizzle 3 tablespoons of olive oil evenly over the cut surfaces of both bread halves, ensuring good coverage.
- On the bottom half of the bread, arrange the drained canned tuna, breaking it into smaller pieces if necessary, across the surface.
- Layer the sliced hard-boiled eggs, thinly sliced ripe tomatoes, thinly sliced cucumber, and thinly sliced green bell pepper over the tuna.
- Evenly scatter the thinly sliced red onion, Niçoise olives, and optional anchovy fillets over the vegetable layers.
- Place the fresh basil leaves on top of the other fillings, then drizzle the prepared dressing generously over all the ingredients.
- Place the top half of the bread onto the filled bottom half, pressing down firmly to compress the sandwich. For best results, wrap the entire sandwich tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, placing a heavy object on top to help the flavors meld and the bread absorb the dressing.
- To serve, unwrap the Pan Bagnat and slice it into 4 equal wedges or pieces. Enjoy immediately for a delicious and refreshing French lunch.
Pan Bagnat FAQ
How do I make Pan Bagnat?
Make Pan Bagnat by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Pan Bagnat?
The main ingredients include round country bread or ciabatta, garlic clove, olive oil, canned tuna in olive oil, drained, hard-boiled eggs, sliced. The full ingredient list is included on this page.
How long does Pan Bagnat take?
This recipe takes about 25 min, depending on prep speed and kitchen equipment.
How many calories are in Pan Bagnat?
Recipe Genius estimates about 480 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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