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Pan Bagnat (Provencal Tuna Sandwich)

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  • Written by jessicajones
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During summertime in the South of France, nothing beats this Provencal classic “tuna salade nicoise” sandwich. Pan Bagnat – meaning “bathed bread” – is a thick, round local bread stuffed with quality tuna, bright vegetables, anchovies, Nicoise olives, hard boiled eggs and drenched in a tangy vinaigrette. Whether in Nice, Cannes, Juan Les Pins or Theoule, up and down the Cote d’Azur happy seaside vendors sell these delectable stuffed bundles of goodness. The locals all make them at home too – perfect for an Alpes Maritime or local beach picnic. The trick is to make the sandwiches ahead of time , wrap them tightly in plastic wrap, chill overnight or a few hours and place something heavy on top (such as a bottle of wine while in your picnic tote). This technique allows the vinaigrette and fresh ingredients to meld together beautifully.

Recipe for Pan Bagnat (provencal Tuna Sandwich)

2 – 5 oz cans of Italian oil packed tuna, drained

2 crusty kaiser rolls, ciabbata or French baguette

2 hard boiled eggs, sliced

4 Thick tomato slices

4 Green leafy lettuce leaves

10 haricot vertes, cooked

Anchovies or tapenade spread

12 Nicoise olives

1 shallot, minced

4 TBSP extra virgin olive oil

1 TBSP S&T Elegant Salad Blend

1 TBSP apple cider vinegar

1 tsp Dijon mustard

Salt and pepper to taste


Combine shallots, vinegar, Dijon mustard, S&T Blend, together to make vinaigrette. Add olive oil by wisking to incorporate. Salt and pepper to taste. Generously spread 1 TBSP vinaigrette on each half of bread. Layer tuna, vegetables, hard boiled eggs, olives and anchovies or tapenade. Wrap sandwiches tightly in plastic wrap and chill, topped with something heavy. Makes two sandwiches.

Bon Appetit!

Lynn Cardin


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