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Pan Bagnat Nice French Riviera Provence @CocoaandLavender

Pan Bagnat (a Niçoise Tuna Sandwich)

This sandwich is often described as salad Niçoise on bread. It's delicious, quick to make and best consumed right away. (Photo by David @Cocoa&Lavender)
Prep Time 10 mins
Course Lunch Dish
Cuisine French, Nicoise
Servings 2 people


  • 2 Baguettes or sandwich rolls
  • 2 tbsp Black Tapenade
  • 1 Ripe Tomato sliced
  • 2 Hard-boiled Eggs sliced
  • 1 handful of Mesclun Lettuce
  • 1 can Tuna packed in olive oil drained, oil reserved
  • ½ cup Fresh Sweet Basil rough chopped
  • 1 small Red Onion thinly sliced
  • 3 Radishes thinly sliced


  • 6 tbsp Quality Olive Oil
  • 2 tbsp Red Wine Vinegar
  • 2 tsp Sel de Guérande Fleur de Sel (sea salt)
  • 1 Garlic Clove minced
  • 2 tsp Dijon Mustard
  • Optional Piment d'Espelette or smoked paprika


Make the Dressing:

  • To make the dressing, drain the oil from the tuna and pour the oil into a bowl. You will probably have 1 tablespoon of oil. Supplement with additional olive oil until you have 6 tablespoons. Add the vinegar, salt, garlic, piment, and mustard. Whisk well to achieve an emulsion.

Make the Filling:

  • In a second bowl, combine the mesclun, tuna, onions, basil, and radishes. Slowly incorporate 1⁄3 to 1⁄2 of the dressing into the tuna mixture. You will not use all of the dressing. Reserve.
  • Slice the baguette in half lengthwise. Add the tapenade to one interior side of the bread. On the other interior half, spread the sliced tomatoes and eggs. Add the sandwich filling. Drizzle with extra dressing to taste.
Keyword Baguette, Eggs, Lettuce, Tuna
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