Pan Bagnat is a classic French sandwich ideal for picnics and gatherings. The sandwich is filled with high-quality tuna, crisp vegetables, hard-boiled eggs, and a simple dressing. After assembling, chill it under weight so the flavors meld, then slice into portions to serve.
For this Pan Bagnat recipe I used Wild Planet Albacore Tuna in Water, a sustainably produced tuna I keep stocked in my pantry.
Pan Bagnat – The Perfect Picnic Sandwich to Feed a Crowd
Pan Bagnat literally means “bathed bread,” because the bread soaks up the dressing and juices from the filling. This sandwich comes from Provence and is essentially a Salad Niçoise packed into bread: tuna, tomatoes, peppers, cucumbers, hard-boiled eggs, olives and sometimes anchovies. Traditionally it’s made in a round rustic loaf, filled, pressed and chilled so a single loaf can serve many people. If you can’t find a round loaf, a 12″ ciabatta is a convenient substitute and works well for portioning into small picnic sandwiches.
Because it should be made ahead and chilled, Pan Bagnat is an excellent make-ahead option for outdoor meals. Prepare it the night before, refrigerate under weight, then slice and pack for your picnic.
Why Wild Planet Albacore Tuna?
I used Wild Planet Albacore Tuna because of its clean flavor and the brand’s focus on quality and sustainability. It’s a dependable pantry staple and makes a flavorful base for this sandwich. The tuna mixes easily with vegetables and dressing while keeping a firm texture that holds up well in a pressed, chilled sandwich.
Ingredients for Pan Bagnat
Below is a practical ingredient list to assemble a Pan Bagnat. Adjust quantities and ingredients to suit your taste. Exact measurements are included in the recipe card further down.
- 12″ ciabatta bread (or a 7″ round rustic loaf for a more traditional style)
- 2 cans Wild Planet Albacore Tuna in Water
- 1/2 red pepper, thinly sliced
- 2 scallions, chopped
- 1/2 cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tomatoes, sliced
- 2 hard-boiled eggs, sliced
- 1/3 English seedless cucumber, sliced
- 1 tablespoon Niçoise olives, sliced (Kalamata works as a substitute)
- 3–4 anchovy fillets (optional)
How to Make Pan Bagnat
This is an easy, straightforward recipe. The core idea is to prepare the components, assemble them in the hollowed loaf, brush with an olive oil–mustard dressing, press and chill.
Step 1. Place eggs in a pot with cold water. Bring to a boil and cook for about 10 minutes from the time the water boils. Remove and cool in cold water, then peel and slice.
Step 2. Drain the tuna and place it in a bowl. Flake or mash lightly with a fork. Thinly slice the red pepper and chop the scallions; add them to the tuna and mix.
Step 3. In a small bowl combine the extra virgin olive oil and Dijon mustard; whisk briefly. It’s fine if the dressing remains slightly textured.
Step 4. Cut the bread horizontally and scoop out some of the interior to create a hollowed “boat” that will hold the filling.
Step 5. Brush the bottom half of the bread with the olive oil–mustard mixture. Layer sliced tomatoes, eggs, cucumber, olives and anchovies as desired, and add the tuna mixture.
Step 6. Brush the top half of the bread with more dressing, close the sandwich and wrap tightly in plastic wrap. Place the sandwich between two baking sheets and set a heavy weight on top (cast-iron skillet, a brick wrapped in foil, or heavy books) to compress it. Refrigerate for at least 3–4 hours or overnight so the flavors meld.
Step 7. Remove from the fridge, trim the crusts if desired, and cut into 2″ portions or wedges to serve.
Serving Suggestions
Pan Bagnat pairs nicely with simple sides for a picnic. Consider serving it with a green salad, a French-style salad with brie and pears, a pasta salad, a Greek horiatiki salad, or a potato salad with eggs and pickles. These sides complement the sandwich without overpowering its flavors.
- Best Green Salad
- French Salad with Brie and Pears
- Farfalle Pasta Salad
- Greek Horiatiki Salad
- Potato Salad with Eggs and Pickles
Pan Bagnat (Classic French Sandwich)
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Ingredients
- 1 12″ ciabatta bread
- 2 cans Wild Planet Albacore Tuna in Water
- 1/2 red pepper, thinly sliced
- 2 scallions, chopped
- 1/2 cup Extra Virgin Olive Oil
- 2 tablespoons Dijon mustard
- 2 tomatoes, sliced
- 2 eggs, hard-boiled
- 1/3 English Seedless Cucumber, sliced
- 1 tablespoon Niçoise Olives, sliced
- 3-4 Anchovy filets
Instructions
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Place your eggs in a pot with cold water. Boil your eggs for about 10 minutes, from the time the water starts boiling. Remove the eggs and cool them off in cold water.
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Place your Wild Planet Tuna in a bowl and mash it with a fork. Then thinly slice peppers and chop scallions. Add to tuna, and mix it all together.
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In a separate bowl, combine olive oil with mustard and mix together (this mixture can stay a little lumpy).
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Cut your bread horizontally and scoop out some of the bread from the inside (you’ll want to create sort of a boat that will hold all the ingredients well together).
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Brush olive oil/mustard mixture onto the bottom half of the bread. Add sliced tomatoes, sliced eggs, sliced cucumbers, sliced olives, and anchovies.
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Brush oil/mustard mixture on top of your bread, cover the sandwich and wrap in plastic foil.
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Place the sandwich in between two baking sheets, and put something heavy on top to weight it down (cast iron skillet, brick or heavy books). Place it into the fridge. Refrigerate for at least 3-4 hours or overnight.
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Remove from the fridge and cut off the edges of the bread. Then cut the bread into 2″ sandwiches and pack for a picnic.
Notes
- Traditionally the French use a round rustic loaf. If you can’t find one, ciabatta is a practical substitute and portions easily for picnics.
- If Niçoise olives are not available, Kalamata olives make a good substitute.
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