Pan Bagnat (Nicoise-inspired Sandwich)
This Pan Bagnat is a delicious sandwich inspired by Niçoise salad. It’s layered with tuna, jammy eggs, briny olives, pickled onions and makes the perfect picnic sandwich! This recipe makes 2 hearty sandwiches.
prep time
25 minutes
cook time
8 minutes
Ingredients
For the Sandwich:
1 medium baguette (about 12 inches), sliced in half lengthwise
1 (6 ounce) jar Italian tuna packed in olive oil, drained
2 large eggs
1 to 2 medium ripe tomatoes, sliced
Kosher salt and freshly cracked black pepper
Sliced peperoncini, to taste
For the Quick Pickled Red Onions:
1/2 medium red onion, thinly sliced
1/4 cup red wine vinegar
Pinch sugar
Kosher salt
For the Olive Herb Salad:
1/4 cup Castelvetrano olives, chopped and measured
1/4 cup Kalamata olives, chopped and measured
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2-3 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
For the Anchovy-Dijon Spread:
1/4 cup mayonnaise
2 anchovy fillets, finely chopped
2 teaspoons Dijon mustard
1 medium baguette (about 12 inches), sliced in half lengthwise
1 (6 ounce) jar Italian tuna packed in olive oil, drained
2 large eggs
1 to 2 medium ripe tomatoes, sliced
Kosher salt and freshly cracked black pepper
Sliced peperoncini, to taste
For the Quick Pickled Red Onions:
1/2 medium red onion, thinly sliced
1/4 cup red wine vinegar
Pinch sugar
Kosher salt
For the Olive Herb Salad:
1/4 cup Castelvetrano olives, chopped and measured
1/4 cup Kalamata olives, chopped and measured
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2-3 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
For the Anchovy-Dijon Spread:
1/4 cup mayonnaise
2 anchovy fillets, finely chopped
2 teaspoons Dijon mustard
Directions
1. Make the Medium-Boiled Eggs: Bring a pot of water to a full boil. Gently lower the eggs into the water and cook for 8 minutes.
2. Transfer immediately to a bowl of ice water and let cool completely. Peel and slice. The yolks should be soft and slightly jammy. For slightly firmer yolks, cook 1 additional minute.
3. Make the Quick Pickle the Onion: In a small bowl, combine sliced red onion, red wine vinegar, a pinch of sugar, and a pinch of salt. Toss well and let sit for at least 20 minutes while preparing the remaining components.
4.Make the Olive Herb Salad: In a bowl, combine the chopped Castelvetrano olives, Kalamata olives, capers, parsley, basil and drizzle with olive oil and red wine vinegar.
5. Make the Anchovy-Dijon Spread: In a small bowl, stir together mayonnaise, chopped anchovies, and Dijon mustard until smooth and well combined.
6. Prepare the Bread: Using your hands, gently remove some of the soft interior of the baguette to create space for the filling. Spread the anchovy-Dijon mixture evenly on both cut sides of the bread.
7. Assemble the Sandwich: Layer the ingredients, add the flaked tuna (gently break apart, do not mash), tomato slices, olive herb salad, sliced medium-boiled eggs, drained pickled red onions and finish with sliced pepperoncini.
8. Top with remaining bread half and press gently. Let rest for 10 to 15 minutes before slicing and serving.
2. Transfer immediately to a bowl of ice water and let cool completely. Peel and slice. The yolks should be soft and slightly jammy. For slightly firmer yolks, cook 1 additional minute.
3. Make the Quick Pickle the Onion: In a small bowl, combine sliced red onion, red wine vinegar, a pinch of sugar, and a pinch of salt. Toss well and let sit for at least 20 minutes while preparing the remaining components.
4.Make the Olive Herb Salad: In a bowl, combine the chopped Castelvetrano olives, Kalamata olives, capers, parsley, basil and drizzle with olive oil and red wine vinegar.
5. Make the Anchovy-Dijon Spread: In a small bowl, stir together mayonnaise, chopped anchovies, and Dijon mustard until smooth and well combined.
6. Prepare the Bread: Using your hands, gently remove some of the soft interior of the baguette to create space for the filling. Spread the anchovy-Dijon mixture evenly on both cut sides of the bread.
7. Assemble the Sandwich: Layer the ingredients, add the flaked tuna (gently break apart, do not mash), tomato slices, olive herb salad, sliced medium-boiled eggs, drained pickled red onions and finish with sliced pepperoncini.
8. Top with remaining bread half and press gently. Let rest for 10 to 15 minutes before slicing and serving.
