Pan Bagnat Recipe: A French Delight for Your Palate

Dish recipes: Pan Bagnat

Transport your taste buds to the sunny shores of the French Riviera with our Pan Bagnat recipe. This traditional Provencal sandwich is a celebration of fresh Mediterranean flavors, making it an ideal choice for a quick and satisfying meal. Let's dive into creating this delightful culinary experience.


1 lb (0.45 kg) tuna, canned and drained

1/2 lb (0.23 kg) cherry tomatoes, halved

1/2 lb (0.23 kg) red bell peppers, thinly sliced

1/4 lb (0.11 kg) red onions, thinly sliced

1/2 cup (120 ml) Kalamata olives, pitted and sliced

1/4 cup (60 ml) capers

2 tablespoons red wine vinegar

1/3 cup (80 ml) extra-virgin olive oil

Salt and pepper to taste

1 large French baguette, halved

4 hard-boiled eggs, sliced

Fresh basil leaves for garnish


In a bowl, combine tuna, cherry tomatoes, red bell peppers, red onions, olives, and capers. In a small bowl, whisk together red wine vinegar, olive oil, salt, and pepper. Pour over the tuna mixture and toss to coat. Slice the French baguette in half horizontally. Hollow out some of the bread to create a well for the filling. Spoon the tuna mixture into the baguette, layer with hard-boiled egg slices, and top with fresh basil leaves. Press the halves together, wrap tightly in parchment paper, and refrigerate for at least 30 minutes to let the flavors meld.


Slice the Pan Bagnat into individual portions and serve chilled for a refreshing lunch or picnic. Pair it with a crisp white wine to complete the French experience.

Elevate your lunchtime routine with the authentic taste of Pan Bagnat. This effortlessly chic and flavorful sandwich is sure to become a favorite in your repertoire of delightful recipes.