Pan Bagnat - Everything Anna

Pan Bagnat

Pan Bagnat is sold on the beaches in Nice and street vendors in Paris. It means bathed bread and it makes perfect sense as the flavour of the sandwich only intensifies the longer it sits, allowing the bread to lazily soak up the dressing.
Author:
Publish date:
Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 1 baguette, sliced lengthwise, quartered,
  • 2 cans (4-ounce) tuna, packed in oil, undrained
  • 8 cherry tomatoes, sliced
  • 1/2 small white onion, thinly sliced
  • Coarse salt and freshly ground pepper
  • 2 hard-cooked eggs, peeled and sliced
  • Fresh oregano sprigs

Dressing

  • 1 teaspoon fresh oregano, minced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper

Preparation

To make dressing, in a small bowl, whisk together to blend thoroughly. Set aside.

In a medium bowl, combine tuna, tomatoes, onion, salt and pepper; toss gently. Brush dressing onto cut sides of baguette. Spoon on tuna mixture. Top with egg slices and oregano. Wrap baguette tightly with plastic and rest at room temperature for 2 hours. Cut and serve.