Lunchtime Meals Provencal Recipes Tasha Powell Taste

Pan Bagnat a French Sandwich Treat from Nice

Name: Pan Bagnat
Prep time: 15 min
Total time: 15 min
Ingredients: 4 baguettes (roughly 18-20 inches, or buns); 12 oz (340g) Canned Tuna in oil (drained & fork separated); 1 medium red onion (sliced in slivers); 2 eggs (hard-boiled and sliced); 1 large tomato (thinly sliced (or two medium)); Romaine lettuce leaves; Optional ingredients: (see recipe note below); 2 tbsp red wine vinegar (or balsamic vinegar); 1 tsp Dijon mustard; 1 tsp kosher salt; ½ tsp freshly ground black pepper; 2 tsp Agave (or honey or maple syrup); 1 tsp herbes de Provence; 6 tbsp olive oil

I remember the first time I experienced a Pan Bagnat – I was a student in France and had taken my first trip to Nice. My first bite stayed with me from that moment – partly because I love all the fresh spring-summer ingredients which paired perfectly with tuna and the magnificent French round crusty loaf that it was served on. I have been making them at home ever since and still enjoy them when I am travelling on the Côte d’Azur.

The secret to success with this recipe is using the freshest ingredients and a good quality olive oil. If you love Salade Niçoise, a fresh tuna salad from Nice, you will love the Pan Bagnat.

Here is a video of the step-by-step process with the recipe below.

Pitcher & Powell – Making Pan Bagnat from tashapowell on Vimeo.

Pan Bagnat

This sandwich is quick to prepare and versatile. Add any extra ingredients that you like and enjoy a taste of the French Riviera in every bite.

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Prep Time 15

Total Time 15

Course Lunch Dish

Cuisine French, Nicoise

Servings people

Ingredients

4 baguettes roughly 18-20 inches, or buns
12 oz (340g) Canned Tuna in oil drained & fork separated
1 medium red onion sliced in slivers
2 eggs hard-boiled and sliced
1 large tomato thinly sliced (or two medium)
Romaine lettuce leaves
Optional ingredients: see recipe note below

For the Vinaigrette:

2 tbsp red wine vinegar or balsamic vinegar
1 tsp Dijon mustard
1 tsp kosher salt
½ tsp freshly ground black pepper
2 tsp Agave or honey or maple syrup
1 tsp herbes de Provence
6 tbsp olive oil

Instructions

In a small mixing bowl, whisk together the red wine vinegar, agave, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until the oil and vinegar are emulsified.
Slice the baguette horizontally into 4 pieces or slice the individual buns horizontally.
Place the lettuce, tuna, hard-boiled eggs, olives, cucumbers, tomato and red onion on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables and tuna, top with the second piece of bread.
Serve the 4 sandwiches or cut into 4 sandwiches if using a baguette.

Notes

Optional ingredients:

1 cup chopped Kalamata olives
½ cucumber, sliced
1 small green pepper, sliced into rings
Alternative version: canned salmon and watercress

Keyword Eggs, Lettuce, Onions, Sandwich, Tomatoes, Tuna

Tried this recipe?Let us know how it was!

Other Recipes for Nicoise Specialties:

How to Make a True Nicoise Salad

Les Petits Farcis a Provencal Specialty from Nice

Ceviche Provencal Served with Socca

Socca Pizza Inspired by the Cuisine of Nice, France

Sweet treat: Swiss Chard – La Tourte aux Blette Sucrée

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Tags:Nice,Sandwich,Tuna

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Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

Pan Bagnat a French Sandwich Treat from Nice