Pan Bagnat

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Sandwich-craft

Rated: 5 stars out of 5Rate itRead users' reviews (22)

Prep Time:
25 min
Level:
--
Yield:
4 sandwiches

Times:

Prep: 25 min
Inactive Prep: 2 hr 0 min
Cook: --
Total:: 2 hr 25 min

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Ingredients

1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 baguette, approximately 16 to 18 inches long
12 ounces canned tuna packed in oil or water, drained and crumbled
1 small green pepper, sliced into rings
1 small red onion, sliced into rings
2 hard-boiled eggs, sliced
1 cup chopped kalamata olives
1 tomato, thinly sliced

Directions

In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.

Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.

Cut into 4 sandwiches and serve.

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Comments & Reviews

recipe Pan Bagnat
David Seth, WV 07-06-2009
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Good sandwich
Rated: 5 stars out of 5

This sandwich was a good break from the normal tuna sandwich. I made it as directed, except I used a wheat french bread. It... turned out great. I will admit that I will probably try a honey mustard dressing next time, but still a good eat!Read more
recipe Pan Bagnat
null null, null 04-29-2009
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New to the "my favorite things in the world" list
Rated: 5 stars out of 5

This is a great sandwich. After it rests on the counter, I cut it into quarters and wrap them individually, then I have... sandwiches for a few days. Instead of Alton's dressing, I use a Greek vinaigrette with less oil. Sometimes I smear some goat cheese onto the lid. A couple of tips -- it's better to put the dressing on before the tomatoes so less runs off. Also, if you use pouch tuna, it's best to soak up some of the juice with a paper towel to prevent soggy bread. Read more
recipe Pan Bagnat
joe kowloon, CA 02-28-2009
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Our official hiking sandwich
Rated: 5 stars out of 5

So easy to make, so satisfying and tasty. I chop everything up the night before a day hike. In the morning I build the... sandwich and wrap it up in my pack. By lunch time, the sandwich has marinated just right. Bliss.. Read more
recipe Pan Bagnat
Cynthia Jamestown, CA 01-31-2009
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What's all this quibbling about?
Rated: 5 stars out of 5

Please stop quibbling about the spelling and the alterations to the recipe. Just make the sandwich like Alton says to and eat... it. You will love it!!! Alton knows what he's doing. We all love you Alton.Read more
recipe Pan Bagnat
Nelson New York, NY 09-11-2008
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Quick Tip and ShortCut
Rated: 5 stars out of 5

Easy to make. I love to recycle so instead of tightly wrapping with plastic wrap, I place the sandwiches in plastic bags and... tightly wrapped them and then wrapped rubber bands around the bag to keep the compression. Works wonders and cheaper too! askmugsyRead more
recipe Pan Bagnat
Michelle St Charles, IL 07-19-2008
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Messy, but tasty
Rated: 4 stars out of 5

Messy, but tasty.