French · Lunch · Dinner
Pan Bagnat
Nice's beloved pressed sandwich: a crusty roll soaked with a garlicky olive oil vinaigrette and packed with tuna, egg, juicy tomato, crisp vegetables and olives. Wrapped and pressed, the flavours meld into a portable picnic classic.
- Prep
- 35 min
- Cook
- 10 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 43% · Fat 33% · Protein 24%
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Ingredients
For 4 servings- 4 rolls (about 80 g each)Round whole wheat rolls
- 2 cans (about 300 g drained)Tuna canned in water, drained
- 3 large150 gEggs
- 4 cups, discarded after boiling1,000 gWater (for boiling eggs) (optional)
- 2 medium250 gRipe tomatoes, sliced
- 1 small120 gGreen bell pepper, thinly sliced
- 6 radishes60 gRadishes, thinly sliced
- 1/4 medium40 gRed onion, thinly sliced
- 1/4 cup40 gBlack olives, pitted and halved
- 6 fillets20 gAnchovy fillets (optional)
- 1 small handful8 gFresh basil leaves
- 2 tbsp27 gExtra virgin olive oil
- 1 tbsp15 gRed wine vinegar
- 1 cloveGarlic clove
- 1/2 tspBlack pepper, ground
Steps
- 1
Bring the water to a boil in a small pan, lower in the eggs and simmer for 10 minutes until the yolks are fully set.
- 2
Cool the eggs under cold running water, then peel and slice them.
- 3
Whisk the olive oil, red wine vinegar and black pepper in a small bowl.
- 4
Split the rolls in half and pull out a little of the soft crumb from the tops to make room for the filling.
- 5
Cut the garlic clove in half and rub the cut sides over the inside of each roll.
- 6
Brush the vinaigrette generously over both cut sides of every roll.
- 7
Flake the drained tuna and divide it over the roll bases.
- 8
Layer on the tomato, green pepper, radishes, red onion, olives, egg slices, anchovies if using, and basil leaves.
- 9
Close the rolls and wrap each one tightly in baking paper or cling film.
- 10
Place the wrapped sandwiches under a board weighted with cans for at least 15 minutes so the juices soak into the bread.
- 11
Unwrap, cut in half if you like, and serve; keep refrigerated if not eating within 2 hours.
Swaps, storage and make-ahead
Swaps
- Swap the anchovies for a few capers if you want the briny kick without the fishy intensity, or simply leave them out.
- Use tuna canned in olive oil instead of water for a richer, more traditional Niçoise flavour.
- Replace the whole wheat rolls with crusty white or sourdough rolls for a lighter texture closer to the classic version.
- For a vegetarian version, replace the tuna and anchovies with drained, lightly mashed white beans or chickpeas and keep the eggs.
Storage
Keep wrapped sandwiches in the fridge within 2 hours of making and eat them within 1 day, as the bread grows soggier over time. Do not freeze, since the egg, tomato and fresh vegetables do not thaw well.
Make ahead
Boil and peel the eggs and whisk the vinaigrette up to 2 days ahead and refrigerate them separately. You can assemble, wrap and press the sandwiches in the morning and keep them chilled for a picnic later that day.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenFishEggsSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (334 g) | Per 100 g | |
|---|---|---|
| Calories | 429 kcal | 128 kcal |
| Protein | 27.5 g | 8.2 g |
| Carbohydrates | 47.5 g | 14.2 g |
| of which sugars | 10 g | 3 g |
| Fiber | 7.9 g | 2.4 g |
| Fat | 16.1 g | 4.8 g |
| of which saturated | 3.2 g | 1 g |
| Sodium | 740 mg | 222 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
