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The Ultimate Pan Bagnat (A Perfect Provençal Tuna Sandwich)

Two wrapped Pan Bagnat sandwiches being pressed under a heavy cast-iron skillet.

A classic Provencal-style tuna sandwich, similar to a Pan Bagnat, that is perfect for a picnic or lunch. The recipe features high-quality, oil-packed tuna tossed in a simple red wine vinaigrette with red bell pepper, cucumber, parsley, and capers. This flavorful tuna salad is layered onto French or Italian bread that has been rubbed with fresh garlic and tomato. The sandwich is then wrapped tightly and pressed, which allows the bread to soften and absorb the delicious dressing.

Ingredients

Scale
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • Kosher salt and freshly ground pepper
  • 1/2 small red onion, thinly sliced
  • 4 (8-inch-long) pieces of French or Italian bread, split open
  • 1 clove garlic, halved
  • 3 large plum tomatoes, cored (1 halved, 2 thinly sliced)
  • 2 (6-ounce) jars tuna in olive oil (preferably Italian), lightly drained
  • 1 red bell pepper, cut into thin strips
  • 1/2 English cucumber, thinly sliced
  • 1/4 cup packed fresh parsley
  • 2 tablespoons capers, drained

Instructions

  1. Make the Vinaigrette: In a large bowl, whisk together the olive oil, vinegar, 1/4 teaspoon of salt, and a few grinds of pepper. Add the thinly sliced red onion to the vinaigrette and set aside.
  2. Prepare the Bread: Rub the cut inside surfaces of the bread pieces with the halved garlic clove, then rub them with the halved plum tomato, squeezing gently to release its juice. Season the bread with salt and pepper. Discard the used garlic and tomato skins.
  3. Arrange the thin slices from the other two tomatoes on the bottom halves of the bread.
  4. Make the Tuna Salad: Add the lightly drained tuna to the bowl with the vinaigrette and onions, breaking the tuna into large pieces.
  5. Stir in the red bell pepper strips, sliced cucumber, parsley, and capers. Season the mixture with salt and pepper.
  6. Assemble and Press: Divide the tuna mixture evenly among the bottom halves of the bread, piling it on top of the tomato slices.
  7. Place the top halves of the bread on top to close the sandwiches. Press down gently.
  8. Wrap each sandwich tightly in plastic wrap. Place a heavy skillet or other heavy object on top of the sandwiches to press them.
  9. Let the sandwiches sit for at least 15 minutes to allow the bread to soften and absorb the flavors.
  10. To serve, unwrap the sandwiches and cut them in half.

Notes

  • This recipe is a no-cook meal, perfect for a warm day.
  • Rubbing the bread with garlic and tomato is a key step that infuses it with flavor.
  • Pressing the sandwiches for at least 15 minutes is crucial for the classic Pan Bagnat texture, where the bread becomes moist with the dressing.
  • Using good quality, oil-packed tuna is recommended for the best taste and texture.

Nutrition

Find it online: https://cookupjoy.com/pan-bagnat/