Pan Bagnat is a classic French sandwich inspired by the vibrant flavors of a traditional Niçoise salad. Packed with olive oil-rich tuna, ripe tomatoes, olives, anchovies, eggs, and fresh basil, this rustic pressed sandwich transforms simple ingredients into an unforgettable meal that only improves as it rests.
Perfect for picnics, road trips, beach days, or make-ahead lunches, this Provençal favorite is designed to be prepared in advance. As the sandwich chills under pressure, the ingredients mingle together and infuse the bread with their savory juices, creating a rich, flavorful bite from crust to center.
Prep Time: 30 minutes
Additional Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 6
Ingredients
- 1 clove garlic, minced
- 1/3 cup extra-virgin olive oil
- 1 loaf day-old crusty French bread, split lengthwise
- 2 medium ripe tomatoes, sliced and divided
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/3 cup thinly sliced red onion
- 1/3 cup sliced green olives
- 1/3 cup sliced black olives
- 1/2 cup thinly sliced banana peppers
- 1 1/2 cups olive oil-packed tuna, broken into chunks
- 8 oil-packed anchovy fillets
- 1 tablespoon capers, drained
- 2 hard-boiled eggs, sliced
- 1/4 cup fresh basil leaves, or more to taste
- 2 tablespoons white wine vinegar, or to taste
Directions
- In a small bowl, combine the minced garlic and olive oil. Stir well and allow the flavors to infuse while preparing the remaining ingredients.
- Remove approximately half of the soft interior from both halves of the bread loaf to create room for the filling. Generously brush the cut surfaces with the garlic-infused olive oil, reserving about 1 tablespoon for finishing.
- Arrange half of the tomato slices evenly over the bottom half of the bread. Season lightly with salt and black pepper.
- Layer the red onion, green olives, black olives, and banana peppers evenly over the tomatoes.
- Distribute the tuna over the vegetables, gently pressing it into place and extending it all the way to the edges of the loaf for even coverage.
- Top the tuna with anchovy fillets, capers, sliced hard-boiled eggs, and fresh basil leaves.
- Finish with the remaining tomato slices. Season again with salt and black pepper, then drizzle with the white wine vinegar and the reserved garlic olive oil.
- Place the top half of the bread over the filling and press down firmly to compact the layers.
- Wrap the sandwich tightly in several layers of plastic wrap, followed by a layer of aluminum foil, keeping the seams facing upward.
- Place the wrapped sandwich in a large baking dish or shallow pan. Set a sheet pan or cutting board on top and weigh it down evenly with heavy cans, cast-iron cookware, or other weights.
- Refrigerate for at least 8 hours or overnight. If possible, turn the sandwich once during the chilling period to ensure even pressing.
- Remove the wrapping, slice into portions, and serve chilled or at room temperature.
Chef’s Notes
- Using day-old bread helps the sandwich absorb the flavorful juices without becoming overly soggy.
- High-quality olive oil-packed tuna provides the most authentic flavor and texture.
- The longer the sandwich rests under pressure, the more the ingredients meld together.
- This sandwich can be prepared up to 24 hours in advance, making it ideal for entertaining or outdoor gatherings.
- For a more traditional Provençal touch, add thin slices of roasted red pepper or a few fresh radishes.