Pan Bagnat
The Pan Bagnat is a hearty sandwich hailing from Nice, France, brimming with protein. Think of it as a portable version of a Salade Niçoise, making it an ideal choice for picnics or a convenient lunch that you can prepare in advance!
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Ingredients
- 4 large hard boiled eggs
- 1 14-ounce crusty loaf bread
- Kosher salt and fresh black pepper
- 2 5-ounce cans water-packed tuna
- 1/2 cup pitted and chopped olives
- 1 tablespoon capers
- 4 anchovy filets packed in oil
- 1 Persian cucumber
- 1 ripe tomato
- 1/4 small red onion
- 2 cups baby arugula
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
Instructions
- 1
Prepare hard-boiled eggs by following either your preferred method on the stovetop or using an Instant Pot. Once cooked, peel the shells and slice the eggs thinly lengthwise.
- 2
Take the bread and cut it in half horizontally. Carefully remove about half of the crumb from the top section and slightly less from the bottom to ensure it holds together when served. Retain the removed crumbs for making croutons or breadcrumbs later. Brush the inner surfaces of the bread with olive oil.
- 3
In a medium-sized mixing bowl, combine vinegar and mustard, whisking them together until well blended. Add freshly cracked pepper to taste.
- 4
Incorporate the drained tuna, chopped olives, capers, and anchovies into the dressing, folding everything gently to combine. Taste the mixture and adjust the seasoning with salt if needed, keeping in mind it should be well-flavored.
- 5
Spread the tuna mixture evenly over the bottom half of the bread, reaching all the way to the edges. Layer the sliced eggs on top, followed by cucumber slices, tomatoes (season with salt and pepper if desired), onion, and finish with a generous amount of arugula to cover the entire sandwich. Place the top half of the bread over the filling and press down firmly.
- 6
Wrap the completed sandwich snugly in plastic wrap. Set it on a plate to catch any juices that may escape and place it in the refrigerator. To help compress the sandwich, place a heavy object on top, such as a baking sheet with a can of tomatoes. The more tightly packed it is, the easier it will be to eat. Chill for at least one hour, or preferably overnight. When ready to serve, unwrap the sandwich and cut it into six portions.