Cast Iron

Pan Bagnat: Le French Tuna Salad Sandwich

by:
May  6, 2021
4.4
34 Ratings
Pan Bagnat: Le French Tuna Salad Sandwich
Photo by Julia Gartland
  • Prep time 8 hours 10 minutes
  • Serves 2, but multiplies easily
Author Notes

I spent a portion of summer after college graduation “backpacking” (we duffle-bagged) through Europe with three of my best friends. We had a detailed itinerary which included a brief two days on the French Rivierra. Somehow, two days stretched to seven—you know how it goes when you’re 22 and joie de vivre rules the brain. Due to budget constraints, we picnicked quite a bit. That is where I first tasted the pan bagnat.

The pan bagnat is the sandwich version of the salade Niçoise. 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.

Years and many salade Nicoises later, I thought about making a pan bagnat to take to a tailgate. The key is the olive oil, lemon juice, and garlic. It brings all the ingredients together, including the crusty bread. When you make it, be sure to use tuna in olive oil and let the sandwich “rest” overnight so the bread soaks up the vinaigrette flavors.

I still make pan bagnat every summer at the beach. We aren’t in Nice, but it sure tastes like it.

Sandwich fan? Tune into our podcast, The Sandwich Universe, where co-hosts and longtime BFFs Molly Baz and Declan Bond debate and cook up iconic sandwiches every ‘wich way. —Waverly

Test Kitchen Notes

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 —The Editors

What You'll Need
Watch This Recipe
Pan Bagnat: Le French Tuna Salad Sandwich
Ingredients
  • 1/2 loaf crusty French baguette
  • 1 clove garlic, cut in half
  • 4 to 6 basil leaves
  • 1 (6oz) can tuna
  • 3/4 cup 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
  • 1 pinch sea salt and freshly ground black pepper, to taste
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Tags:
Contest Entries

See what other Food52ers are saying.

  • Chounder
    Chounder
  • goodTasha
    goodTasha
  • Tori Skidori
    Tori Skidori
  • amy.d.cutting
    amy.d.cutting
  • jpriddy
    jpriddy
Waverly
Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.

Popular on Food52

134 Reviews

Chounder
Chounder April 24, 2024
Definitely toast the baguette. The extra veggies are nice touch of crunch. Love Salad Niçoise - so the mixture could use a little Dijon moutarde, and I’m adding some sliced hard boiled eggs to sando.
 
Cesaera P.
Cesaera P. March 2, 2024
Really enjoyed this. Great flavors even without the basil. The bread was perfect the next morning. I think next time I will use roasted peppers instead of fresh. And you could easily throw some leftover pasta or orzo or even rice into the bowl (or not) and turn it into a salad over greens, rather than a sandwich. Very easy to remember too.
 
goodTasha
goodTasha January 19, 2024
Easy, delicious - adjust at your pleasure.
 
Natalie W.
Natalie W. March 7, 2023
Made this recipe a few times. The filling is always a little too much (not a real problem) and I love that the sandwich isn't dry. I always do the green beans and the artichokes. I've recently quadrupled the recipe for a big group and it was super easy, just slightly messy!
 
msnyc
msnyc August 28, 2021
Amazing recipe, can't wait for my next picnic. I wonder if picked red onions (red onions brined in sugar/vinegar) would go well here?
 
Catherine O.
Catherine O. August 28, 2021
Don't see why not. I don't add the artichoke hearts just to keep it more easily handled :) Fixed this again recently. It's such a winner. Now I use VERY good tuna. Ortiz line caught Spanish tuna packed in Spanish olive oil. And I weigh it down with a couple of cast iron skillets )
 
Pat
Pat October 22, 2020
This sounds delish! I wonder if you used artichokes packed in olive oil or packed in water-- only glass jars tho!
 
Tori S.
Tori S. September 9, 2020
I had some leftover tapenade and used that in place of the olives. I really liked the artichokes and fresh parsley in this. My proportions of th eingredients were different than the recipe, but I don't think that mattered. Very tasty, this has gone into my keepers file.
 
amy.d.cutting
amy.d.cutting November 25, 2019
We loved this! It made more than expected but that's never a bad thing. Very easy to put together and perfect for lunch the next day. I also like that if there's an ingredient I don't like (like the red peppers), I can just leave them off my side and toss a few extra on my other halves side!
 
jpriddy
jpriddy July 25, 2019
Wrapping in baking parchment is likely safer that aluminum foil. Use capers. Roasted tomatoes or peppers are nice.
 
Peg W.
Peg W. July 25, 2019
"Safer" in what respect?
 
Aimee S.
Aimee S. June 15, 2019
I've made this many times. Sometimes I mix in pasta. You don't have to have every single ingredient, but when you do it's delicious!!
 
Kathy S.
Kathy S. May 14, 2019
Made this last night and just had it for lunch at work. By far the best sandi ever. The flavors meld together nicely. (I had to eat it mid morning because I couldn't wait until lunch.)
 
Denise M.
Denise M. March 28, 2019
I made this and it was great. Put some togarashi and used mint instead of basil because that’s what I had. As others said is incredibly messy. Could use more lemon I think.
 
Jackie D.
Jackie D. February 11, 2019
I've already made this superb sandwich twice, once for my girlfriends and another time for my family. Both times a hit. Just love it and of course you can and must change it around to make it at your pleasure, but the basic idea is fantastic!!!
 
Ann
Ann January 24, 2019
Unlike everyone else, we found this sandwich missing something, which is strange given the long, delicious ingredient list. It just had no zip, not enough depth of flavor. If we make it again, we will definitely use roasted red peppers and something, either a spice or sauce, to add heat. Very bland as is.
 
Denise M.
Denise M. March 28, 2019
I put some togarashi in mine to spice it up. It tastes very clean. It’s in the fridge right now. We’ll see how it goes.
 
Jan
Jan June 28, 2019
There are usually capers in this sandwich in France. Use the good capers, dry packed in salt, not the brined ones. Rinse well as the other ingredients are already salty.
 
Margaux
Margaux January 15, 2019
Absolutely delicious! Came together perfectly, I skipped the green beans but the artichokes were key. Added a little extra parsley and lemon/oil emulsion for an extra zest I preferred.
 
Cheryl
Cheryl September 16, 2018
Loved this! Made using smashed chickpeas instead of tuna (I eat vegan) and used this delicious and flavorful dressing: http://thevegan8.com/2018/06/28/vegan-caesar-smashed-chickpea-sandwich/
Put it over salad greens with cut cherry tomatoes; added the artichoke hearts. Would add more green beans next time.
 
Regine
Regine September 7, 2018
Wow. I have to confess I was really skeptical about a French bread sandwich that you prepare overnight. But this sandwich for sure gets way better if you do prepare it overnight with something heavy on top of it to flatten it. I just had it for lunch at work and it was delicious. 3 things though! 1) You could easily use this quantity of filling for a full instead of half a baguette. 2) Rather than rubbing the garlic on the bread, crush it and mix it with the tuna. In fact, use more than 1; I used 3. 3) Add a bit of hot sauce or some crushed spicy pepper (i.e., habanero, serrano) if you like your sandwich a bit hot. I look forward to making it again. Also, I did not have green beans so I skipped it.
 
Pamela T.
Pamela T. August 10, 2018
This is a new favorite. Really easy to make as-is or to customize. I made into a salad with spinach and spring mix. AMAZING!
 
Lindsay S.
Lindsay S. June 22, 2018
This is just amazing, my favorite meal right now. I've made it several times and love it best just as it is written. I do use higher quality tuna in oil, and I like 1/2 cup chopped artichoke hearts and roasted red peppers in jar instead of raw. I like kalamata here better bc they are stronger. Don't skimp on lemon juice. It's so perfect with the feta and granny Smiths!! I devour it with such passion, ha. I love it topped on the basil and garlic rubbed baguette as an open face sandwich too.
 
monica
monica August 10, 2017
This is my go-to for picnics, tailgates, and parties. Scales up and modifies easily (for example, I can't eat onions, so I sub out for some roasted garlic and fresh chives). I'll have to try adding head-boiled egg!
 
monica
monica August 10, 2017
😂 HARD-boiled eggs, not head-boiled
 
Betty J.
Betty J. July 2, 2017
I am making this tomorrow evening! But without the tuna because I am vegan but its a great chance to make dinner for two and add tuna to my partner's sandwich. It looks beautiful. And I have all the ingredients on hand except the bread.
 
Corinn B.
Corinn B. August 16, 2015
New favorite sandwich!!! The basil is truly the icing on the cake!
 
je M.
je M. July 1, 2015
Finally made these after saving the recipe forever ago. Delicious combination of ingredients, but is also easily customized for on-hand ingredients. Making again and again!
 
Sonia G.
Sonia G. June 16, 2015
Fantastic! Best tuna sandwich I have ever had. I added sardines and doubled the recipe and plan to add the rest of the tuna mixture to orzo tonight.
 
ghainskom
ghainskom June 8, 2015
Eating this as I type. Forgot the garlic and still, this sandwich is crazy good. Delicious!
 
marymary
marymary November 17, 2014
I make this twice a month and use less oil / dressing and add a boiled egg. When I don't have fresh basil, I use spinach leaves on the bread and dried basil in the salad. When eaten immediately, we like to first toast the bread brushed with garlic-infused olive oil, topped with peppered or swiss cheese. For sandwiches we wrap and refrigerate for later, I add feta cheese to the salad. If I have any leftover salad, I use that in a quick pasta dish for dinner. It's all good.
 
Catherine O.
Catherine O. November 17, 2014
I think using it as a pasta sauce, esp. in summer, is a terrific idea! Thanks for sharing.
 
Eliza
Eliza November 16, 2014
Delicious! Next time, I would cut the recipe in half, because it generated lots of leftovers even for two people. Would be great to make for a dinner party and have as finger food (though is quite messy:)
 
Rebekah
Rebekah July 30, 2014
Had this last night, was wonderful, one of the best sandwiches we've ever had. Thanks!!
 
Catherine O.
Catherine O. July 25, 2014
Just made this (for tomorrow's lunch) for about the fourth time this year. It's the best sandwich I've ever had. We even carried it onto airplanes twice and had the flight attendants drooling over it. I use Ortiz Spanish tuna packed in olive oil. I follow the recipe as written and don't think it could be improved upon. Just crazy good. Thanks.
 
GuysEnPlace
GuysEnPlace July 12, 2014
Made this last night for lunch today and it was amazingly good, even better than my favourite Cafe! I added a hardboiled egg in the mix because they're a weakness.
 
Gaia G.
Gaia G. May 14, 2014
Okay!! I'm totally trying this THIS week. I'll let you know how it turns out
 
marymary
marymary April 16, 2014
YES! This was such a refreshing sandwich. I may never use mayo and mustard on tuna fish salad again. This was my submission today for my favorite weekday go-to lunch... http://food52.com/blog/10178-peter-miller-on-the-importance-of-lunch-plus-a-giveaway?
 
ECMotherwell
ECMotherwell April 2, 2014
This is DELICIOUS! Wonderful when you're impatient and eat it right after preparation; even better the following day.
 
kimberly.godwin
kimberly.godwin March 23, 2014
I made this last Sunday night for lunch on Monday. I have to say, it was sooooo good. My guy even called me to say that was one of the best lunches I've even given him. I think this is also good without the bread. (I'm not the biggest bread eater.) Next time I might just make the 'filling' as it's own meal. Total keeper recipe!
 
Yodamom
Yodamom March 21, 2014
I love this sandwich, it's the perfect picnic food. Thank you !
 
Barb
Barb February 22, 2014
I make an easier variation of this that was inspired by Alton Brown's version, he adds boiled egg which I find really good on this. My variation uses prepared olive tapenade (I like Trader Joes's) and a little extra vinaigrette, and I save some carbs and calories by wrapping it in a thin pita bread lined first with a large leaf of romaine. You lose the dressing sinking into the bread but it's a great everyday lunch. I usually add onions, tomatoes, red peppers, and a bunch of crushed red pepper.
 
Waverly
Waverly March 10, 2014
That sounds quick and easy, Barb. I will give the olive tapenade and pita bread a try. Thanks!
 
Cinnamin
Cinnamin February 19, 2014
Love the tip about scooping out a little from the bottom half! Hadn't thought of it before. NYT's Melissa Clark of A Good Appetite also has a niece tutorial http://www.nytimes.com/2013/06/12/dining/dressing-up-a-picnic.html?_r=0
 
alin
alin February 11, 2014
wow! even my husband loved it...we served it open faced on toast.
 
gduncan757
gduncan757 January 19, 2014
Where's the tuna? When I read the recipe it looked like there was very little tuna in proportion to the other ingredients. I did not have a six ounce can so I used two five ounce cans instead and prepared this according to the recipe. I made it last night and waited until this afternoon before trying it. Overall, I love the recipe but I will do it a little differently the next time. 3/4 cup of kalamata olives is too much and the taste over powers the other flavors. I believe 1/3 or 1/4 cup should be enough. Half of a small onion is vague so I used 1/4 cup. The olive oil/lemon juice dressing (9 tablespoons) makes this very wet and 3 tablespoons of lemon juice is too much, making the tuna a little sour. I think 1 tablespoon of lemon juice with 3-4 tablespoons of olive oil will be plenty. I added the green beans and will do a little more than 1/4 cup the next time. I love garlic so instead of rubbing it on the bread I minced the clove and put it in the tuna. I look forward to making this again.
 
Karen W.
Karen W. August 10, 2013
Nicoise Salad on a Baguette....what could be better!
 
Katie
Katie July 12, 2013
I rode a bullet train from Provence to Paris one summer, leaving my stage (bakery internship) in the south of France to see the finish of the Tour de France. I was given a pan bagnat for the journey. It's juicy flavors in delicious bread will be in my memory forever!
 
Sarah B.
Sarah B. June 27, 2013
Wow, keeping this recipe. Made this for a summer evening dinner after playing a tennis match. Doubled the recipe and put it together on a ciabatta loaf and it easily fed the four of us. Everyone was licking their plates to get the last bits and pieces that fell out of their sandwich.
 
rapearson
rapearson June 24, 2013
this was delicious! I don't usually like tuna very much but I sure like it in this sandwich! I made a double batch to take camping this weekend and it kept well in the cooler.
 
walkie74
walkie74 June 7, 2013
I made this for a desert camping trip and my friends ate themselves silly. The vegetarians got a non tuna version, while the omnivores got the regular one. Everyone loved it! Thanks for the recipe!
 
Carrie V.
Carrie V. May 13, 2013
What a great way to spice up the classic tuna salad sandwich. I never thought about adding artichoke hearts. Mmm!
 
Holden C.
Holden C. May 3, 2013
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.
 
Waverly
Waverly May 6, 2013
I am so glad you enjoyed it. I have not tried it with an apple but that sounds good.
 
Epiphfoodny
Epiphfoodny March 6, 2013
I added preserved lemon and used its pulp in the dressing. Roasted red peppers instead of raw. Skipped the beans. Excellent!
 
aquarius
aquarius March 6, 2013
Great idea to use preserved lemon. Will try!
 
Elm
Elm January 31, 2013
This was so good I didn't want the sandwich to end! Great Job!
 
EmilyC
EmilyC December 30, 2012
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!
 
teamom
teamom September 15, 2012
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.
 
MaureenOnTheCape
MaureenOnTheCape July 28, 2012
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.
 
Waverly
Waverly July 29, 2012
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.
 
Lorenza
Lorenza April 20, 2012
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
 
rederin
rederin April 17, 2012
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.
 
TulumChica
TulumChica April 15, 2012
I have made this several times. My husband and I both adore it. It makes a great beach picnic! Thanks for the recipe.
 
Jennamerica
Jennamerica April 13, 2012
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.
 
Waverly
Waverly April 13, 2012
I am so glad that you enjoyed it!!
 
Dondi H.
Dondi H. February 5, 2012
while I'll b substituting a bit, (Im vegan) this is a great recipe and I can't wait to try it. Thank you!
 
aquarius
aquarius December 13, 2011
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!
 
a L.
a L. August 5, 2011
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!
 
jlsm
jlsm July 20, 2011
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.
 
jlsm
jlsm July 20, 2011
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.
 
aquarius
aquarius June 28, 2011
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!
 
RSwanson
RSwanson June 18, 2011
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!
 
walkie74
walkie74 June 19, 2015
Sorry this is so late, but did you line the bread with the basil leaves? I also had to drain all the veggies if needed (set aside the liquid and add it sparingly to the tuna mix).
 
Lis
Lis June 5, 2011
Dear Sarah Shatz, that first photo is a masterpiece! Thank you.
 
daisypom
daisypom June 5, 2011
Iv'e been looking for picnic recipe's. This looks like a perfect one, thank you.
 
nice R.
nice R. May 13, 2011
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
 
Waverly
Waverly May 13, 2011
I hope you enjoy it! Have fun at your lunch.
 
slanoue
slanoue October 28, 2010
Just wondering, what canned tuna people are using for this recipe?
 
Midge
Midge October 28, 2010
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!
 
Waverly
Waverly October 29, 2010
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.
 
bistro_gal
bistro_gal October 21, 2010
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!
 
Waverly
Waverly October 22, 2010
I am glad you enjoyed it, bistro_gal.
 
Creative T.
Creative T. October 17, 2010
Way to go Waverly!!!
 
Waverly
Waverly October 17, 2010
Thanks!
 
Waverly
Waverly October 14, 2010
Thanks to you all!
 
ChefJune
ChefJune October 13, 2010
Congrats, Waverly. A great win for a great recipe.;)
 
cheese1227
cheese1227 October 13, 2010
Congrats, Waverly. This is a beauty.
 
Oui, C.
Oui, C. October 13, 2010
Way to go Waverly! Such a delicious looking treat, congratulations!
 
yummyyummy
yummyyummy October 13, 2010
Congratulations Waverly!
 
adamnsvetcooking
adamnsvetcooking October 13, 2010
Congratulations! We made this sandwich for out apple picking picnic trip, and every one loved it! I is a great recipe!
 
dymnyno
dymnyno October 13, 2010
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!
 
nannydeb
nannydeb October 13, 2010
Congratulations! Well done!
 
gingerroot
gingerroot October 13, 2010
Congratulations Waverly!
 
mrslarkin
mrslarkin October 13, 2010
Yay, Waverly! Congratulations!
 
drbabs
drbabs October 13, 2010
Congratulations, Waverly--this is a great sandwich! So happy for you!
 
TiggyBee
TiggyBee October 13, 2010
Congrats Waverly!! : )
 
Rivka
Rivka October 13, 2010
Congrats Waverly! This really was a lovely recipe. :)
 
gingerroot
gingerroot October 13, 2010
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!
 
lastnightsdinner
lastnightsdinner October 12, 2010
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.
 
snpulling
snpulling October 12, 2010
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!
 
Waverly
Waverly October 12, 2010
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.
 
fiveandspice
fiveandspice October 12, 2010
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.
 
CuriousH
CuriousH October 11, 2010
this sandwich is ridiculously good! yum yum yumm......
 
Gale
Gale October 11, 2010
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.
 
ChefJune
ChefJune October 11, 2010
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.
 
Lizthechef
Lizthechef October 10, 2010
Time to start giving the thumbs up, never too late. mrslarkin, right behind you. Thumbs up!
 
VenusCafe
VenusCafe October 10, 2010
It is missing hard boiled egg and anchovies; it ain't Nicoise without those two.
 
bambino
bambino October 10, 2010
Your comments seem rather hostile, surely you have something better to do?
 
mrslarkin
mrslarkin October 10, 2010
So stick it in yours when you make it and it will be a Nicoise sandwich.
 
lastnightsdinner
lastnightsdinner October 12, 2010
@mrslarkins how do I "Like" your reply ;D
 
lauracale
lauracale October 10, 2010
Waverly, WOW! Looks wonderful! Can't wait to try it! Congrats to you!
 
bethie
bethie October 10, 2010
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.
 
VenusCafe
VenusCafe October 9, 2010
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!
 
Waverly
Waverly October 8, 2010
PS. Thank you to Food 52 for this beautiful photograph. I know what I am having for lunch!
 
Waverly
Waverly October 8, 2010
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!
 
Oui, C.
Oui, C. October 7, 2010
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
 
testkitchenette
testkitchenette October 7, 2010
Yes, please!
 
Heena
Heena October 7, 2010
This looks positively sumptuous. Congrats!!
 
gingerroot
gingerroot October 7, 2010
YUM! I love everything you have in this sandwich. Congrats on being a finalist!!
 
drbabs
drbabs October 7, 2010
This looks like the most delicious sandwich. Congratulations on being a finalist!
 
ChefJune
ChefJune October 7, 2010
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.
 
VenusCafe
VenusCafe October 9, 2010
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.
 
TiggyBee
TiggyBee October 10, 2010
What a rude comment, venuscafe, what point does it serve?
 
bambino
bambino October 10, 2010
Yes, it is a rude comment. I would never presume to correct someone on their experience. Some people have no tact.
 
MiraliP
MiraliP October 11, 2010
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.
 
TiggyBee
TiggyBee October 7, 2010
How exciting!! Congrats on being a finalist!!!
 
Lizthechef
Lizthechef October 7, 2010
When's lunch ?! Congrats -
 
ashtonkeefe
ashtonkeefe October 7, 2010
My favorite way to have a tuna sandwich, skip the mayo!! Looks lovely!
 
monkeymom
monkeymom October 7, 2010
Congrats on making the finals Waverly! Looks delicious!
 
Annelle
Annelle October 7, 2010
Double 'yum'!
 
mrslarkin
mrslarkin October 7, 2010
I'm hungry now! This looks great, Waverly.
 
Rivka
Rivka October 7, 2010
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!
 
Midge
Midge September 28, 2010
Sounds like the perfect lunch to me.