Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Pan Bagnat: Le French Tuna Salad Sandwich

kept bycookin_good
recipe byFood52

Your Best Brown Bag Lunch Contest Winner!
A&M's Testing Notes:
Pan Bagnat, literally "bathed bread," is a great solution to the brown bag lunch dilemma, and Waverly's version is pitch-perfect. A decidedly Nicoise tuna salad is pressed between two garlic and oil slicked halves of a baguette and left in the fridge overnight, which allows all of the juices to soak into the bread. We chose to include both of the optional ingredients -- crisp green beans, briny artichoke hearts -- and were glad we did. The resulting sandwich was a glorious riot of colors, flavors and textures. - A&M
Waverly's Notes:
The pan bagnat is the sandwich version of the salad Nicoise. You can find either in various forms all over the Mediterranean coast where it is made with fresh seasonal ingredients. Here, olive oil packed canned tuna is mixed with olives, red onions, fresh herbs, and vinaigrette. The salad fills the center of a crusty French baguette. In this case "crusty" is the operative word. The bread must have a hard crust on the outside otherwise it will fall apart. Pan Bagnat literally translated is "wet bread" - the point is for the vinaigrette to soak into the bread. In my opinion, THAT is what makes this such a great sandwich. - Waverly
Serves 2, but multiplies easily


1/2 loaf crusty French baguette
1 clove garlic, cut in half
4-6 basil leaves
1 (6oz) can tuna
3/4 cups Nicoise or Kalamata olives, sliced
1/2 cup red bell pepper, seeded and sliced thin
1/2 small red onion, finely chopped
1/4 cup Italian flat leaf parsley, finely chopped
1 jar or can artichoke hearts, drained and chopped (optional)
1/4 cup blanched French green beans, sliced into thirds (optional)
3 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil, plus more for drizzling
sea salt and freshly ground black pepper, to taste



Anonymous's picture
To prevent automated spam submissions leave this field empty.

Next Recipe

Kept by

1st Keep
cookin_good's picture
puertorico706's picture
puertorico706's picture
puertorico706's picture

Top Recipe Keepers

Share with Facebook