Pan Bagnat (Nicoise Olive Oil Soaked Tuna Sandwich)
Quick answer
- Active time
- 20 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Unlike a dry baguette sandwich eaten right away, pan bagnat is meant to soak: the bread takes in olive oil and red wine vinegar, then gets pressed in the fridge.
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During that time the tuna, boiled egg, tomato, red onion, olives and anchovies settle into compact layers.
Ingredients
Instructions
- 1
Split the small baguette lengthwise and press the crumb gently to create a shallow channel for the filling.
Do not hollow it too deeply, or the bread will lose structure once the oil and vinegar soak in.
- 2
Whisk 2 tablespoons extra virgin olive oil with 1 tablespoon red wine vinegar until evenly blended.
Brush it over both cut sides of the bread, reaching the edges so the seasoning soaks through evenly.
- 3
Slice 120 g tomato thinly and pat the slices with paper towel if they look very juicy.
Slice 40 g red onion thinly as well, so it layers neatly and does not overpower the tuna.
- 4
Flake 120 g canned tuna, keeping a little of its oil so it stays moist, and spread it over the bottom half.
Slice the 2 boiled eggs thinly and arrange them to cover gaps without crushing the bread.
- 5
Layer the tomato, red onion, 30 g black olives, 4 anchovy fillets, and 6 basil leaves in that order.
Distribute the salty olives and anchovies evenly, so each bite has balance without needing extra sauce.
- 6
Close the sandwich, wrap it tightly, and press it under a heavy item in the refrigerator for 30 minutes to 2 hours.
Cut with a steady downward motion so the soaked bread stays compact and the layers hold.
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