Pan Bagnat

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According to my wife, this is one of her Top 10 meals. However, instead of canned tuna I use thin sliced, seared sashimi grade tuna. The texture and the taste is amazing.

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The way I made this with half again the amount of dressing and by adding a 3 inch squirt of anchovy paste and a half a shallot along with the garlic, it came out tasting yummy. Also to prevent the dressing from spilling over the sides, I would modify the layering and put the tomato lower down (maybe even at the bottom under the tuna and also put the egg slices lower. Make sure you increase the amount of dressing you put on because I thought, any less than what I put on might have been too dry and definitely less flavorful. Also I turned the sandwich over-- midway through the "sitting time" so the juices/dressing had time to marinate through the whole sandwich, not just the bottom half. For the pressing, I used waxed paper and the bag the french bread came in and used three wide band elastics, as was suggested earlier, to keep the sandwich together and the waxed paper in place.

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My more authentic French version is similar, but better. Make the dressing with olive oil, red wine vinegar, finely minched shallot, crushed garlic and anchovies (omit dijon, salt, and red onion. Put dressing on both sides of the bread before assembling. I also include cucumber and basil, nicoise olives instead of kalmata, and red or yellow bell pepper instead of green. Also, place a little weight on top to press down while it is chilling. Good balance of carbs, protein and fat

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I love this recipe. This is my third time to make this recipe and it turns out great every time. I use french bread because I don't think my young kids could chew a crusty bread very well and I just leave out the veggies for them. Even my husband agrees that this is a nice alternative to the traditional tuna sandwich (with mayo. This is a very easy recipe but just be prepared to spend quite a bit of time cutting the veggies and doing the other prep work.

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Just tried the recipe tonight. Making sandwiches for lunch tomorrow. Oops all gone because it was delicious! ... and super easy to make

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A great sandwich for a hot summer day or any day for that matter as I am making it in January. It reminds me of my trip to France when I was in college. My family (including my 10 year old son asks for it almost every month, or as often as I am willing to make it. It makes a difference to splurge on a high quality canned tuna in oil.

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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!

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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.

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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..

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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.