Pan Bagnat (Nicoise Olive Oil Soaked Tuna Sandwich)
Pan bagnat is a traditional tuna sandwich from Nice in southern France, defined by bread that is thoroughly soaked in olive oil and red wine vinegar before being filled. A small baguette is halved and hollowed slightly, then drizzled generously with extra virgin olive oil and layered with canned tuna, boiled eggs, sliced tomato, red onion, anchovy fillets, and black olives. After assembly, the sandwich is wrapped tightly and pressed under weight for at least thirty minutes to two hours in the refrigerator, allowing the oil and vinegar to penetrate the bread and meld the flavors into a cohesive whole. The anchovies contribute deep umami, the olives add brine, and the tomato brings acidity - together they make additional condiments unnecessary. Originally packed by fishermen heading out to sea, this is a sandwich that genuinely improves with time.
Adjust Servings
Instructions
- 1
Split the baguette and press the crumb lightly to make room for filling.
- 2
Mix olive oil and vinegar, then brush evenly inside the bread.
- 3
Flake tuna with a little oil retained and spread on the bottom half.
- 4
Layer sliced tomato, red onion, egg, olives, anchovies, and basil.
- 5
Close the sandwich, wrap tightly, and press for 15 minutes to meld flavors.
- 6
Cut in half and serve before the layers loosen.
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