- Level: Easy
- Total: 4 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 488
- Total Fat
- 27 g
- Saturated Fat
- 5 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 30 g
- Cholesterol
- 106 mg
- Sodium
- 1110 mg
Pan Bagnat is a traditional sandwich from Nice, France — and was originally a convenient snack for fisherman in the 19th century that used local ingredients. Packed with high-quality tuna, a punchy olive tapenade, and crisp vegetables, it's the kind of sandwich that only gets better as it sits. Whether you're headed to the beach or just your backyard, this one’s built for leisurely eating with a glass of chilled rosé in hand.
- Level: Easy
- Total: 4 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 488
- Total Fat
- 27 g
- Saturated Fat
- 5 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 30 g
- Cholesterol
- 106 mg
- Sodium
- 1110 mg
Ingredients
Tapenade:
Sandwich:
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Directions
- For the tapenade: Combine the Nicoise olives, green olives, parsley leaves, olive oil, capers, anchovy fillets and garlic in a food processor. Pulse until finely chopped and the mixture is tight. Set aside.
- For the sandwich: Drain off the oil from the tuna, then add the tuna to a bowl. Stir in the capers, olives, parsley and olive oil.
- Hollow out the bread. Spread about 1/4 cup tapenade on each side of the bread. On one side, layer the sliced hard-boiled eggs, followed by the tuna mixture; drizzle a bit of lemon juice or vinegar over the top of the tuna. Top with arugula and season with salt and pepper.
- Close the sandwich and press down. Wrap very tightly with plastic wrap and store in the fridge for a minimum of 4 hours, or up to overnight. Slice and serve, ideally with a chilled glass of rosé.
