Pan Bagnat: Le French Tuna Salad Sandwich
When blanching beans -- or any green veg -- make sure to generously salt the water, as you would for pasta.
A minute or two is all these haricots verts need.
Amanda actually cut herself on a sharp edge of the baguette as she was rubbing it with garlic. Who knew sandwich-making was such a bloodsport?
Stemming the flow.
Back in action, Amanda hollows out the baguette and brushes it with a good amount of olive oil (part of the whole "bathed bread" thing).
As you can see, we didn't hold back with the basil.
Merrill recalls her recent wedding for a brief moment.
It's important to use good-quality tuna here -- we like ours packed in olive oil.
All the makings for the tuna salad.
Scratch that. We were missing the parsley and artichokes!
A simple dressing of lemon juice and olive oil lets the other ingredients shine.
We used almost, but not quite all of the dressing. But it's up to you and how "bathed" you want your sandwich to be.
You want to pile on as much of the tuna salad as possible without having the whole sandwich fall apart.
Yet another two-person job...
Merrill pokes an errant pepper into submission.
A tight wrap is key.
And then a heavy weight. We used what we had.
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Author Notes: The pan bagnat is the sandwich version of the salad Nicoise. You can find either in various forms all over the Mediterranean coast where it is made with fresh seasonal ingredients. Here, olive oil packed canned tuna is mixed with olives, red onions, fresh herbs, and vinaigrette. The salad fills the center of a crusty French baguette. In this case "crusty" is the operative word. The bread must have a hard crust on the outside otherwise it will fall apart. Pan Bagnat literally translated is "wet bread" - the point is for the vinaigrette to soak into the bread. In my opinion, THAT is what makes this such a great sandwich. - Waverly - Waverly
Food52 Review: Pan Bagnat, literally "bathed bread," is a great solution to the brown bag lunch dilemma, and Waverly's version is pitch-perfect. A decidedly Nicoise tuna salad is pressed between two garlic and oil slicked halves of a baguette and left in the fridge overnight, which allows all of the juices to soak into the bread. We chose to include both of the optional ingredients -- crisp green beans, briny artichoke hearts -- and were glad we did. The resulting sandwich was a glorious riot of colors, flavors and textures. - A&M - A&M
Serves 2, but multiplies easily
- 1/2 loaf crusty French baguette
- 1 clove garlic, cut in half
- 4-6 basil leaves
- 1 (6oz) can tuna
- 3/4 cups Nicoise or Kalamata olives, sliced
- 1/2 cup red bell pepper, seeded and sliced thin
- 1/2 small red onion, finely chopped
- 1/4 cup Italian flat leaf parsley, finely chopped
- 1 jar or can artichoke hearts, drained and chopped (optional)
- 1/4 cup blanched French green beans, sliced into thirds (optional)
- 3 tablespoons fresh lemon juice
- 6 tablespoons extra virgin olive oil, plus more for drizzling
- sea salt and freshly ground black pepper, to taste
- PREP THE BREAD: Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little extra virgin olive oil. Rub each with the garlic. Line the half with the trough with the basil leaves.
- MIX THE SALAD: In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts (if using) and green beans (if using). In a measuring cup or small bowl, whisk the lemon juice into the olive oil until it is emulsified/combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.
- ASSEMBLE: Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Crush it down by placing a brick or heavy cast iron skillet and refrigerate, preferably with the weight, overnight.
- SERVE: In the morning, cut sandwich in half. Enjoy for lunch at home or wrap in foil and brown bag it (use a lunch box that will keep the sandwich chilled). Serve with cubes of feta cheese and a tart Granny Smith apple.
- Your Best Brown Bag Lunch Contest Winner!
Tags: brown bag lunch, Canned tuna, picnic, savory, serves a crowd, tuna salad
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8 days ago Carrie Vandelac
What a great way to spice up the classic tuna salad sandwich. I never thought about adding artichoke hearts. Mmm!
17 days ago Holden Christopher
Oh My Gosh! This was so good! I ran into a time delay and couldn't do the smash/refrigerater part in time for dinner. I took the Granny Smith apple suggestion a step further and sliced them thin lengthwise and added them to the salad.
15 days ago Waverly
I am so glad you enjoyed it. I have not tried it with an apple but that sounds good.
3 months ago Epiphfoodny
I added preserved lemon and used its pulp in the dressing. Roasted red peppers instead of raw. Skipped the beans. Excellent!
3 months ago aquarius
Great idea to use preserved lemon. Will try!
4 months ago Elm
This was so good I didn't want the sandwich to end! Great Job!
5 months ago EmilyC
Made this for the DC area potluck...so, so good! I love the fact that the sandwich can be entirely made and wrapped up the night before. And as good as it is in sandwich form, the tuna salad on its own is great too!
8 months ago teamom
Hello all,
I've just made this sandwich (yum!), and thought that I'd add my "thoughts and tweeks" -
there are no (real) french baguettes to be had where I live, so I made this sandwich with a "small" sourdough round. This recipe makes enough for two 6" (14 cm) loaves. Sourdough added a chewey nuance, but a nice one, and seemed to keep its crisp well.
I used a 5 oz. can of Genove tuna packed in oil (didn't someone already recommend this? Absolutely worth the extra money), but strained the oil, and used it instead of the olive oil in the vinagrette. As well, instead of a fresh red onion, I used pickled red onion (that I'd put up - very simple), and some of the liquid instead of the lemon juice. Both intensifed the flavours of the ingredients.
A question - the recipe calls for a small jar or can of artichoke hearts. What is that, weight-wise, please? I opened a larger can of artichokes, and only used two hearts, but that was plenty.
One can put a spin on this by substituting coriander for the parsley, and subbing sharper peppers for the red one.
p.s. if one would like to add eggs and/or potatoes, please do. So much the better if they, too were already pickled.....but I think that is of the same school of thought as to whether one puts sausage in the turkey stuffing/dressing or not.
10 months ago MaureenOnTheCape
Thank you for this incredible idea Waverly! I was actually looking for something to eat now so I made two; one for tomorrow sitting under the heavy bacon press, and another to grill and eat immediately and it was delicious. I also like the other cook's suggestion to use the leftover mixture for a pasta topping. This is a terrific use of pantry ingredients. You really have a hit on your hands.
10 months ago Waverly
I am glad you enjoyed the pan bagnat. It is one of my personal favorites and I agree with the other cooks here that you can change things up to your taste. The tuna salad without the bread is awesome too.
about 1 year ago Lorenza
I may have missed a detail when I read the posts... Do you drain the tuna or use the oil packed tuna right out of the can? Grazie
about 1 year ago rederin
So good and easy! We had them for dinner and the leftovers for lunch. The sandwiches are great, even if you don't let them sit for hours, but were better the next day. I served it with a white bean and zucchini salad.
about 1 year ago TulumChica
I have made this several times. My husband and I both adore it. It makes a great beach picnic! Thanks for the recipe.
about 1 year ago Jennamerica
I know this is an older post but I found this recipe and made it for a small dinner party.. it served wonderfully for 8! I paired it with minestrone and it was a big hit. I will DEFINITELY make this again for picnics and such..thank you.
about 1 year ago Waverly
I am so glad that you enjoyed it!!
over 1 year ago Dondi Harney
while I'll b substituting a bit, (Im vegan) this is a great recipe and I can't wait to try it. Thank you!
over 1 year ago aquarius
Love, love,love this recipe! I always have these ingredients on hand and make just the salad to take to work for a fresh tasting & healthy lunch. I stock up on canned artichoke hearts when on sale and use the water packed Costco brand albacore. One of these days I will try the whole sandwich!
almost 2 years ago a la Alison
Looks amazing! there is a french cafe in my neighborhood that serves this (my favorite!) and they also include hard boiled egg slices and potatoes. I love!
almost 2 years ago jlsm
One more thing. ... I recently discovered "Wild Planet" canned tuna. Absolutely fantastic and worth every penny of the extra cost. It's processed only once without the addition of any oil or water. Inside, you find a solid piece of tuna. This is unlike any canned tuna I've ever tried.
almost 2 years ago jlsm
I loved the idea of mixing things together instead of layering them. I did make a few changes, though. I cut the olives to 1/4 C and added a teaspoon of rinsed capers and two salt anchovies that I slivered. I also put in a layer of thinly sliced hard-boiled egg. I will add tomatoes when they become plentiful. I also cut the dressing in half (300 calories in oil alone per serving!), substituted red wine vinegar for lemon juice and added a touch of dijon.
I know these seem like many changes, but they really weren't. I found that the filling was enough for 3/4ths of a baguette and at least four sandwiches.
Really excellent. Thanks.
almost 2 years ago aquarius
This will solve my problem of what to make for guests arriving Friday afternoon about the time I get home from work. A casual outdoor dinner with some of the drinks featured on your home page today -- Thanks!
almost 2 years ago RSwanson
Hi. I made this sandwich and it was delicious. however, after letting it sit overnight the bottom of the baguette was soggy and the top of the baguette was no longer crispy. is this how it is supposed to be? I actually ate half of it when it was fresh, and the baguette was crispy and thought it was more delicious. I'm interested to hear what others think.
Cheers!
almost 2 years ago Lis
Dear Sarah Shatz, that first photo is a masterpiece! Thank you.
almost 2 years ago daisypom
Iv'e been looking for picnic recipe's. This looks like a perfect one, thank you.
about 2 years ago nice rice
Thank you so much for a transportable ,delicious sandwich !
I am bringing it along to an impromptu lunch with friends tomorrow . I love ,love ,love this site . Thanks again , Waverly
about 2 years ago Waverly
I hope you enjoy it! Have fun at your lunch.
over 2 years ago slanoue
Just wondering, what canned tuna people are using for this recipe?
over 2 years ago Midge
I made it the other day using Genova packed in olive oil. The best canned tuna if you ask me. Trader Joe's always has it and Whole Foods carries it sometimes too. Great recipe!
over 2 years ago Waverly
Yes, Midge is right. It is best to use tuna packed in olive oil. If you can't find that, just use regular albacore. Drain it. The olive oil packed tuna has more flavor (because of the fat from the oil), but you can still make a decent pan bagnat without it. The vinaigrette does most of the work anyway.
over 2 years ago bistro_gal
We had this for lunch today and it was so, so good. I thought the basil was genius and it just added one more layer of delicious flavor. I was a little concerned that it may become soggy but the crust stayed crusty while the middle was just a perfect medley of flavors. Added bonus: it helped me avoid the mid afternoon slump when I start dreaming of Nutella instead of focusing on programming and writing. Thank you for sharing and congratulations on a well deserved win!
over 2 years ago Waverly
I am glad you enjoyed it, bistro_gal.
over 2 years ago Creative Tonic
Way to go Waverly!!!
over 2 years ago Waverly
Thanks!
over 2 years ago Waverly
Thanks to you all!
over 2 years ago ChefJune
Congrats, Waverly. A great win for a great recipe.;)
over 2 years ago cheese1227
Congrats, Waverly. This is a beauty.
over 2 years ago Oui, Chef
Way to go Waverly! Such a delicious looking treat, congratulations!
over 2 years ago yummyyummy
Congratulations Waverly!
over 2 years ago adamnsvetcooking
Congratulations! We made this sandwich for out apple picking picnic trip, and every one loved it! I is a great recipe!
over 2 years ago dymnyno
This sandwich is packed with all my favorite ingredients. And, despite all the rhetoric on whether it is a proper nicoise or pan bagnat, a great tuna sandwich has always been my favorite. (and I personally think that potatoes would detract from the other ingredients). Congratulations!
over 2 years ago nannydeb
Congratulations! Well done!
over 2 years ago gingerroot
Congratulations Waverly!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yay, Waverly! Congratulations!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Congratulations, Waverly--this is a great sandwich! So happy for you!
over 2 years ago TiggyBee
Congrats Waverly!! : )
over 2 years ago Rivka
Congrats Waverly! This really was a lovely recipe. :)
over 2 years ago gingerroot
I made this today and it was absolutely delicious!! I cannot wait to eat the other half of my sandwich tomorrow. To be completely honest, it was so good I'm not sure I will ever be able to make it without devouring it immediately : ). I had a little of the tuna mixture leftover and enjoyed it on pasta for dinner - yum!
over 2 years ago lastnightsdinner
Pan Bagnat is one of my absolute favorite things in the world. I love making them for picnics and lunch breaks in the middle of a long bike ride with my husband, and your version looks amazing.
over 2 years ago snpulling
I made this for a picnic over the weekend, along with the other contestant, the chick pea, yam, and zucchini salad. Both were delicious, but this sandwhich is stellar. The combination of flavors is amazing and it is beautiful as well. The basil and garlic really makes the sandwhich so don't skip those elements. Wow! Just wow!
over 2 years ago Waverly
Thank you for your comments. I am so happy that you all enjoy pan bagnat as much as I do. I think it makes perfect picnic food and this is a lovely time of year to do that. It also makes a great sandwich for a day at the beach. I do not think there is any one way to make any dish - there is and never has been only one kind of salad nicoise or only one kind of pan bagnat. Like most other dishes, there are regional as well as seasonal variations. Personally, this is the best pan bagnat I've ever had. I agree with you fiveandspice, it is a delicious circus of flavors.
over 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Had a chance to try this this weekend, and wowzer! It was wonderful. Such a beautiful combination of flavors and colors - it was like it a circus. A delicious circus.
over 2 years ago CuriousH
this sandwich is ridiculously good! yum yum yumm......
over 2 years ago Gale
Some of the comments are interesting though mrslarkin has the best rejoinder by far. I am going to assume, however, since it's not specific as to ingredients, that a "pan bagnat" is more of a 'generic' sandwich alllowing one to stuff the hard crusted bread with whatever on likes, has on hand. and where it's going to be eaten. I have rarely had two alike. I happen to think it's great airplane food but do it differently than if I am going to eat at home. This is a lovely version - and like the idea of feta alongside. Congratulations.
over 2 years ago ChefJune
Salade Niçoise and Pan Bagnat are each as different as the individual who makes them. Althought I have "my way" to make them, I have been served many different (and delicious) versions of both in France and also here in US. Imho this version of Pan Bagnat looks tasty and gorgeous. ;) I just hope more folks become familiar with this tasty treat.
over 2 years ago Lizthechef
Time to start giving the thumbs up, never too late. mrslarkin, right behind you. Thumbs up!
over 2 years ago VenusCafe
It is missing hard boiled egg and anchovies; it ain't Nicoise without those two.
over 2 years ago bambino
Your comments seem rather hostile, surely you have something better to do?
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
So stick it in yours when you make it and it will be a Nicoise sandwich.
over 2 years ago lastnightsdinner
@mrslarkins how do I "Like" your reply ;D
over 2 years ago lauracale
Waverly, WOW! Looks wonderful! Can't wait to try it! Congrats to you!
over 2 years ago bethie
This looks great! I would also love it if you could do a corresponding piece on the Italian version of pan bagnat they do at Brooklyn Larder.
over 2 years ago VenusCafe
It is missing the hard boiled egg. This is a must! It also lacks the potato. I can see leaving the potato out as that is a real burden, but for heaven's sake, put in the hard boiled egg please!
over 2 years ago Waverly
PS. Thank you to Food 52 for this beautiful photograph. I know what I am having for lunch!
over 2 years ago Waverly
I am flattered that you all like my sandwich...thrilled actually. These days, I make lots of turkey on whole wheat and PBJs for my children who are creatures of habit and would rebel if I tried anything off of that well-trod path. I, however; am a sucker for the pan bagnat. The Nicoise salad is a favorite, but put it on French bread, and, well, it just takes you someplace else. Bon Appetit!
over 2 years ago Oui, Chef
What a beautiful, beautiful thing. Love the bold flavors and the varied textures you include here, makes me wish all of my meals were a brown bag lunch. - S
over 2 years ago testkitchenette
Yes, please!
over 2 years ago Heena
This looks positively sumptuous. Congrats!!
over 2 years ago gingerroot
YUM! I love everything you have in this sandwich. Congrats on being a finalist!!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
This looks like the most delicious sandwich. Congratulations on being a finalist!
over 2 years ago ChefJune
actually, one of my favorite Pan Bagnat's ever (in Chateauneuf-du-Pape) had no tuna at all, and had boiled potatoes as the mainstay! In France, you're just as likely to find the sandwich on a round, ciabatta-like roll.
over 2 years ago VenusCafe
In France, the bread is usually round... but ciabatta-like??? i don't theeeeenk so!
The French would never allow bread that was that over floured for their pan bagnat.
Their pan bagnat bread is more like a round bagette, crispy and clean.
At least in the cote d'azur they ONLY use that kind of bread.
over 2 years ago TiggyBee
What a rude comment, venuscafe, what point does it serve?
over 2 years ago bambino
Yes, it is a rude comment. I would never presume to correct someone on their experience. Some people have no tact.
over 2 years ago MiraliP
Interesting, bambini. You choose to chastise VenusCafe for correcting someone else's experience, yet you did the same to his/her comment about having a particular experience with Nicoise salads (preferring them with eggs and anchovies) above. Pot?...Hello, Kettle? Are you there? People should not take this comment section so seriously. It's a food blog for goodness sake.
over 2 years ago TiggyBee
How exciting!! Congrats on being a finalist!!!
over 2 years ago Lizthechef
When's lunch ?! Congrats -
over 2 years ago ashtonkeefe
My favorite way to have a tuna sandwich, skip the mayo!! Looks lovely!
over 2 years ago monkeymom
Congrats on making the finals Waverly! Looks delicious!
over 2 years ago Annelle
Double 'yum'!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
I'm hungry now! This looks great, Waverly.
over 2 years ago Rivka
This looks lovely! A favorite gourmet grocery store near my high school served something like this, and I bought it at least once a week. Good luck!
over 2 years ago Midge
Sounds like the perfect lunch to me.