For an extra layer of flavor, consider adding a smear of Dijon mustard to the bread before layering the fillings. Feel free to customize the vegetable selection based on seasonal availability and personal preference. Bell peppers, cucumbers, or artichoke hearts would all be delicious additions. Don't skimp on the olive oil! It's essential for both flavor and the signature 'bagnat' (soaked) texture. The pressing process is crucial for melding the flavors and creating a cohesive sandwich. Be sure to weigh it down adequately. While the Pan Bagnat is best enjoyed chilled, allow it to sit at room temperature for about 15 minutes before serving to enhance the flavors.
Pan Bagnat (Pressed French Tuna Sandwich)
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PREP TIME30 mins
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COOK TIME0 mins
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TOTAL TIME8 hrs 30 mins
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SERVING6 People
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VIEWS21
Experience the sun-drenched flavors of the French Riviera with this iconic pressed sandwich. The Pan Bagnat, a symphony of tuna, fresh vegetables, and aromatic herbs, is lovingly soaked in olive oil and pressed to create a harmonious, intensely flavorful picnic masterpiece. Prepare to be transported!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol105 mg
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Fiber3 g
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Protein27 g
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Saturated Fat5 g
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Sodium1287 mg
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Sugar4 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMacerate the Garlic: In a small bowl, stir the minced garlic into the olive oil. Set aside to infuse for at least 15 minutes. (Time: 15 minutes)
02
StepPrepare the Bread: Gently hollow out the loaf by removing approximately half of the interior crumb. Liberally brush the inside of both halves with the garlic-infused olive oil, reserving about 1 tablespoon. (Time: 10 minutes)
03
StepLayer the Base: On the bottom half of the bread, create a foundation of sliced tomatoes, ensuring complete coverage. Season generously with salt and pepper. (Time: 5 minutes)
04
StepBuild the Filling: Layer on the sliced red onion, green olives, black olives, and banana peppers. Distribute evenly. (Time: 5 minutes)
05
StepAdd the Tuna and Accoutrements: Crumble the olive oil-packed tuna over the vegetable layer, pressing lightly to secure. Top with anchovy fillets, drained capers, sliced hard-boiled eggs, and fresh basil leaves. (Time: 10 minutes)
06
StepCap with Tomatoes and Dress: Add a final layer of sliced tomatoes, seasoning with salt and pepper. Drizzle generously with the white wine vinegar and the reserved garlic-infused olive oil. (Time: 5 minutes)
07
StepPress the Sandwich: Place the top half of the bread over the filling. Press down firmly to compress the ingredients. Wrap the entire sandwich tightly in several layers of plastic wrap, followed by aluminum foil, ensuring the seams are facing upwards. (Time: 10 minutes)
08
StepWeight and Chill: Place the wrapped sandwich in a large pan. Cover with a sheet pan and weigh down with heavy objects such as cans, pots, a cast iron pan, or a cutting board, ensuring even pressure distribution. Refrigerate for a minimum of 8 hours, or preferably overnight, turning halfway through the pressing process if possible. (Time: 8+ hours)
09
StepServe: Unwrap the Pan Bagnat, slice into wedges or portions, and serve chilled. (Time: 5 minutes)
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Please Rate
Kariane Ferry
Jun 26, 2025This is the best tuna sandwich I've ever had! Thank you for sharing this amazing recipe.
Lucius Hills
Jun 22, 2025I followed the recipe exactly, and it turned out perfectly. The bread was perfectly soaked, and the filling was bursting with flavor.
Bart Raynor
May 25, 2025This recipe is a game-changer! The flavors are incredible, and the pressing technique really makes a difference.
Chaya Rempel
May 5, 2025I was skeptical about the anchovies, but they add such a wonderful salty depth to the sandwich. I'll never make tuna salad without them again!
Ralph Franecki
Apr 8, 2025The Pan Bagnat is now a staple at our picnics and outdoor gatherings. It's always a crowd-pleaser!