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Epicurious
Bon Appétit

Pan Bagnat

4.7

(20)

The flavors and juices of this Provençal-style tuna sandwich seep into the bread while it is being pressed. Serve with: Marinated green beans and herbed orzo salad.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 1-pound loaf unsliced French bread, about 14 inches long
1/4 cup extra-virgin olive oil
1/3 cup basil leaves, plus sprigs for garnish
2 6-ounce cans tuna packed in olive oil, undrained
2 plum tomatoes, diced
2/3 cup coarsely chopped pitted assorted brine-cured olives
1/2 cup chopped sweet onion (such as Vidalia or Maui)
2 tablespoons fresh lemon juice

Preparation

  1. Step 1

    Slice bread in half lengthwise. Using hands, remove interior of loaf, leaving 3/4-inch shell. Brush interior of both halves with olive oil and line with basil leaves in single layer.

    Step 2

    Combine undrained tuna, tomatoes, olives, onion, and lemon juice in medium bowl to blend. Season to taste with salt and pepper.

    Step 3

    Spoon salad evenly into bottom bread shell. Cover with top half and wrap tightly with plastic. Place in shallow baking pan; top with another baking pan and weight with heavy cans. Let stand 20 minutes.

    Step 4

    Unwrap pan bagnat and cut into 1 1/2-inch slices. Place on platter, garnish with basil sprigs, and serve.

TagsSandwichFrenchEuropeanTunaFishSeafoodTomatoVegetableOliveGarlicRoot VegetableMainDinnerLunchDairy FreeNut FreeEasyNo-CookBon Appétit
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