Pan Bagnat (French Niçoise Sandwich)

Transport yourself to the sunny south of France with Pan Bagnat, a traditional Niçoise sandwich bursting with Mediterranean flavors. Packed with tuna, fresh vegetables, olives, and a drizzle of olive oil, this rustic sandwich is pressed together to let the flavors meld beautifully. Perfect for picnics, light lunches, or a taste of the Riviera at home, Pan Bagnat is simple, refreshing, and utterly delicious.

Ingredients

• 1 large round country bread (or 2 smaller rolls)
• 1 clove garlic, halved
• 1 can tuna in olive oil (drained)
• 2 hard-boiled eggs, sliced
• 1 small red onion, thinly sliced
• 1 tomato, sliced
• 1 small cucumber, thinly sliced
• 1/2 red bell pepper, thinly sliced
• A handful of black Niçoise olives (pitted)
• Fresh basil leaves
• 2–3 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Bread

   Slice the bread loaf in half horizontally. Rub the cut sides with the garlic clove, then drizzle with olive oil. Lightly season with salt and pepper.

2. Assemble the Sandwich

   Layer the tuna evenly across the bottom half of the bread. Add slices of hard-boiled egg, onion, tomato, cucumber, and bell pepper. Scatter olives and fresh basil leaves over the top. Drizzle with a little more olive oil and season lightly again.

3. Press and Rest

   Place the top half of the bread over the fillings. Wrap the sandwich tightly in parchment paper or plastic wrap. Place a weight (such as a heavy pan) on top and let it rest in the refrigerator for at least 30 minutes to 1 hour. This pressing step allows the flavors to meld and the bread to absorb the juices.

4. Serve

   Unwrap the sandwich and cut into wedges. Serve cold or at room temperature.

Serving

Enjoy Pan Bagnat as the French do - on a sunny day with a glass of chilled rosé. It pairs wonderfully with a simple green salad or can be packed along for a picnic. Rustic, flavorful, and authentically Niçoise, this sandwich is a true taste of Provence.