Pan Bagnat
Pan Bagnat is a traditional French tuna sandwich.It features fresh Mediterranean vegetables and olive oil.Additionally, hard-boiled eggs add richness and texture.The sandwich is pressed before serving for maximum flavor.Moreover, it is ideal for picnics and packed lunches.Therefore, it remains one of France's most iconic sandwiches.
Ingredients
- 4 crusty sandwich rolls or round bread rolls
- 2 cans tuna in olive oil, drained
- 2 hard-boiled eggs, sliced
- 2 medium tomatoes, sliced
- 1 small red onion, thinly sliced
- 1 small cucumber, sliced
- ½ cup black olives
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Fresh basil leaves
- Salt to taste
- Black pepper to taste
Instructions
- Slice the rolls in half. Remove a small amount of soft interior bread if necessary.
- Drizzle olive oil and red wine vinegar over the inside of each roll.
- Spread the tuna evenly across the bottom halves of the rolls.
- Add tomatoes, cucumber, red onion, and olives evenly.
- Arrange sliced hard-boiled eggs over the vegetables. Season with salt and pepper.
- Top with fresh basil leaves and the remaining bread halves. Wrap tightly and press under a heavy object for 30 minutes.
- Slice in half and serve immediately or chilled.
Notes
- Use high-quality tuna packed in olive oil.
- Fresh tomatoes provide the best flavor.
- Crusty bread holds the fillings perfectly.
- Pressing improves texture and taste.
- Niçoise olives offer authentic flavor.
- Fresh basil enhances the Mediterranean profile.
- Prepare several hours ahead if desired.
- Store refrigerated until serving.