Pan Bagnat

Name: Pan Bagnat
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2 servings
Cuisine: Monegasque
Ingredients: 2 large round crusty rolls; 200g canned tuna in olive oil, drained; 2 hard-boiled eggs, sliced; 2 ripe tomatoes, sliced; 1 small red onion, thinly sliced; 1 green bell pepper, sliced; 8 nicoise olives; 6 fresh basil leaves; 4 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; Salt and pepper

Pan Bagnat (pahn bahn-YAH)

Bathed Bread Sandwich

⏱ Prep Time 20 min + 1 hr press

📈 Difficulty Easy

👥 Servings

🔥 Calories 446 kcal

A round crusty roll soaked with fruity olive oil and filled with tuna, hard-boiled eggs, crisp vegetables, and briny olives.

Nutrition & Info

Protein 24.0g

Carbs 38.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ fish ⚠ eggs

Equipment Needed

sharp bread knife mixing bowl cling film

Presentation Guide

Vessel: parchment paper

Garnishes: basil leaf, olive oil

Accompaniments: cornichons

Ingredients

2 large round crusty rolls
200g canned tuna in olive oil, drained
2 hard-boiled eggs, sliced
2 ripe tomatoes, sliced
1 small red onion, thinly sliced
1 green bell pepper, sliced
8 nicoise olives
6 fresh basil leaves
4 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
Salt and pepper

Instructions

1
Halve the rolls and drizzle both cut sides generously with olive oil and vinegar.
2
Layer tomato slices on the bottom halves. Season with salt and pepper.
3
Add tuna, breaking it into chunks. Layer eggs, onion, pepper, olives, and basil.
4
Close the sandwiches and wrap tightly in cling film.
5
Press under a weighted plate for at least 1 hour so the bread absorbs all the juices.
6
Unwrap and serve at room temperature.

💡

Did You Know?

The name means bathed bread in Monegasque dialect, referring to the essential step of letting the bread soak up olive oil and vegetable juices.

Chef's Notes

Equipment Tips

sharp bread knife
mixing bowl
cling film

Garnishing

basil leaf, olive oil

Accompaniments

cornichons

The Story Behind Pan Bagnat

Pan bagnat began as a fisherman's lunch along the Monaco and Nice coastline, a way to use day-old bread by soaking it with olive oil and whatever fresh catch and garden vegetables were at hand. The pressing step is critical, transforming a simple sandwich into a unified, flavor-saturated meal.

🕐 Traditionally enjoyed lunch 📜 Origins: 19th century

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