Pan bagnat (French tuna sandwich)

Name: Pan bagnat (French tuna sandwich)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 large eggs; 3 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; ¼ tsp salt; ¼ tsp black pepper; 2 cans canned tuna, drained; 1 French bread; 1 clove garlic, halved; 2 tomatoes, sliced; ¼ red onion, thinly sliced; ½ green bell pepper, thinly sliced; ¼ cup Kalamata olives, chopped; ¼ cup fresh basil, leaves

The Nice beach sandwich: tuna, eggs, tomato, olives and basil soaked in olive oil and pressed in crusty bread, made to be packed ahead.

60 min total
25 min hands-on
Follow-a-recipe easy
Serves 4
About $2.68 a serving
530 calories
Good the next day
Dairy-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 4 servings.

3 large eggs
1 tsp Dijon mustard
2 cans canned tuna, drained
1 French bread
1 clove garlic, halved
2 tomatoes, sliced
¼ red onion, thinly sliced
½ green bell pepper, thinly sliced
¼ cup Kalamata olives, chopped
¼ cup fresh basil, leaves

From your pantry

3 tbsp olive oil
1 tbsp red wine vinegar
¼ tsp salt
¼ tsp black pepper

Each serving has about 530 calories, 30 g protein, 58 g carbs and 20 g fat, and costs about $2.68 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No canned tuna? Canned salmon works.
No French bread? Sourdough bread works.
No tomatoes? Roma tomatoes work.
No red onions? White onions or yellow onions work.
No green bell peppers? Red bell peppers or yellow bell peppers work.
No Kalamata olives? Black olives work.

Steps

Tap an underlined word for a quick explanation.

Put the eggs in a , cover with cold water by an inch and on high. Turn off the heat, cover, and leave them 12 minutes.
High heatTimer: 12 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Move the eggs into a bowl of ice water for 5 minutes, then and them.
Timer: 5 min
the oil, vinegar, mustard, salt and pepper in a bowl. Flake in the tuna and so it soaks up half the dressing.
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Split the bread , pull out some of the soft inside, rub the cut sides with the garlic, and brush them with the dressing left in the bowl.
Layer the tuna, tomato, onion, pepper, olives, egg slices and basil on the bottom half, and close the sandwich.
Wrap it tightly in plastic wrap and set a heavy pan on top for at least 30 minutes, or overnight in the fridge.
Timer: 30 min
Dolly’s tip: Pan bagnat means bathed bread. Pressing lets the juices soak into the bread, which is exactly what you want here.
Cut into 4 pieces.
Dolly’s tip: Make it the night before and it is ready to grab in the morning. Keep it cold with an ice pack.