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Pan Bagnat (Provençal Tuna Sandwich)

Serves 4
Time 2 hr 20 min
This delicious French sandwich is reminiscent of another classic dish, niçoise salad. The sandwich is filled with crisp vegetables and tuna, then drizzled with a red wine vinaigrette that soaks into the bread for both flavor and texture, making this perfect for picnics and road trips as it requires making in advance.
Ingredients
  • 4 demi baguettes
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 Roma tomatoes thinly sliced
  • 1/2 large red bell pepper thinly sliced
  • 1/2 medium fennel bulb thinly sliced
  • 1/4 cup fresh basil leaves
  • 2 (5.0-ounce) cans tuna packed in water (no salted added) drained and flaked into small pieces
  • 1/3 cup pitted niçoise olives halved
Method

Cut each baguette in half horizontally. Scoop out a small amount of bread from the inside of each baguette half to make a well.

In a small bowl, whisk together vinegar, mustard, salt and pepper. While whisking, add oil in a slow, steady stream until evenly blended. 

Arrange tomatoes, bell pepper, fennel and basil on bottom half of each baguette. Top with tuna and olives. Drizzle evenly with vinaigrette and cover with tops of baguettes, pressing firmly. Tightly wrap each sandwich with plastic wrap and place on a baking sheet. Top with a second baking sheet and weigh down with canned goods or other heavy objects to press sandwiches, to allow the vinaigrette and juicy ingredients to soak into the bread. Refrigerate for 2 hours.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 demi baguettes
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 Roma tomatoes thinly sliced
  • 1/2 large red bell pepper thinly sliced
  • 1/2 medium fennel bulb thinly sliced
  • 1/4 cup fresh basil leaves
  • 2 (5.0-ounce) cans tuna packed in water (no salted added) drained and flaked into small pieces
  • 1/3 cup pitted niçoise olives halved