by Waverly
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by Waverly
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Expand1/2 loaf crusty French baguette Ask a question about this ingredient
1 clove garlic, cut in half Ask a question about this ingredient
4-6 basil leaves Ask a question about this ingredient
1 (6oz) can tuna Ask a question about this ingredient
3/4 cups Nicoise or Kalamata olives, sliced Ask a question about this ingredient
1/2 cup red bell pepper, seeded and sliced thin Ask a question about this ingredient
1/2 small red onion, finely chopped Ask a question about this ingredient
1/4 cup Italian flat leaf parsley, finely chopped Ask a question about this ingredient
1 jar or can artichoke hearts, drained and chopped (optional) Ask a question about this ingredient
1/4 cup blanched French green beans, sliced into thirds (optional) Ask a question about this ingredient
3 tablespoons fresh lemon juice Ask a question about this ingredient
6 tablespoons extra virgin olive oil, plus more for drizzling Ask a question about this ingredient
sea salt and freshly ground black pepper, to taste Ask a question about this ingredient
PREP THE BREAD: Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little extra virgin olive oil. Rub each with the garlic. Line the half with the trough with the basil leaves.
Ask a question about this stepMIX THE SALAD: In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts (if using) and green beans (if using). In a measuring cup or small bowl, whisk the lemon juice into the olive oil until it is emulsified/combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.
Ask a question about this stepASSEMBLE: Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Crush it down by placing a brick or heavy cast iron skillet and refrigerate, preferably with the weight, overnight.
Ask a question about this stepSERVE: In the morning, cut sandwich in half. Enjoy for lunch at home or wrap in foil and brown bag it (use a lunch box that will keep the sandwich chilled). Serve with cubes of feta cheese and a tart Granny Smith apple.
Ask a question about this stepSo good and easy! We had them for dinner and the leftovers for lunch. The sandwiches are great, even if you don't let them sit for hours, but were better the next day. I served it with a white bean and zucchini salad.
I have made this several times. My husband and I both adore it. It makes a great beach picnic! Thanks for the recipe.
I know this is an older post but I found this recipe and made it for a small dinner party.. it served wonderfully for 8! I paired it with minestrone and it was a big hit. I will DEFINITELY make this again for picnics and such..thank you.
while I'll b substituting a bit, (Im vegan) this is a great recipe and I can't wait to try it. Thank you!
Love, love,love this recipe! I always have these ingredients on hand and make just the salad to take to work for a fresh tasting & healthy lunch. I stock up on canned artichoke hearts when on sale and use the water packed Costco brand albacore. One of these days I will try the whole sandwich!
Looks amazing! there is a french cafe in my neighborhood that serves this (my favorite!) and they also include hard boiled egg slices and potatoes. I love!
One more thing. ... I recently discovered "Wild Planet" canned tuna. Absolutely fantastic and worth every penny of the extra cost. It's processed only once without the addition of any oil or water. Inside, you find a solid piece of tuna. This is unlike any canned tuna I've ever tried.
I loved the idea of mixing things together instead of layering them. I did make a few changes, though. I cut the olives to 1/4 C and added a teaspoon of rinsed capers and two salt anchovies that I slivered. I also put in a layer of thinly sliced hard-boiled egg. I will add tomatoes when they become plentiful. I also cut the dressing in half (300 calories in oil alone per serving!), substituted red wine vinegar for lemon juice and added a touch of dijon.
I know these seem like many changes, but they really weren't. I found that the filling was enough for 3/4ths of a baguette and at least four sandwiches.
Really excellent. Thanks.
This will solve my problem of what to make for guests arriving Friday afternoon about the time I get home from work. A casual outdoor dinner with some of the drinks featured on your home page today -- Thanks!
Hi. I made this sandwich and it was delicious. however, after letting it sit overnight the bottom of the baguette was soggy and the top of the baguette was no longer crispy. is this how it is supposed to be? I actually ate half of it when it was fresh, and the baguette was crispy and thought it was more delicious. I'm interested to hear what others think.
Cheers!
Iv'e been looking for picnic recipe's. This looks like a perfect one, thank you.
Thank you so much for a transportable ,delicious sandwich !
I am bringing it along to an impromptu lunch with friends tomorrow . I love ,love ,love this site . Thanks again , Waverly
Just wondering, what canned tuna people are using for this recipe?
I made it the other day using Genova packed in olive oil. The best canned tuna if you ask me. Trader Joe's always has it and Whole Foods carries it sometimes too. Great recipe!
Yes, Midge is right. It is best to use tuna packed in olive oil. If you can't find that, just use regular albacore. Drain it. The olive oil packed tuna has more flavor (because of the fat from the oil), but you can still make a decent pan bagnat without it. The vinaigrette does most of the work anyway.
We had this for lunch today and it was so, so good. I thought the basil was genius and it just added one more layer of delicious flavor. I was a little concerned that it may become soggy but the crust stayed crusty while the middle was just a perfect medley of flavors. Added bonus: it helped me avoid the mid afternoon slump when I start dreaming of Nutella instead of focusing on programming and writing. Thank you for sharing and congratulations on a well deserved win!
Way to go Waverly!!!
Congrats, Waverly. This is a beauty.
Way to go Waverly! Such a delicious looking treat, congratulations!
Congratulations Waverly!
Congratulations! We made this sandwich for out apple picking picnic trip, and every one loved it! I is a great recipe!
This sandwich is packed with all my favorite ingredients. And, despite all the rhetoric on whether it is a proper nicoise or pan bagnat, a great tuna sandwich has always been my favorite. (and I personally think that potatoes would detract from the other ingredients). Congratulations!
Congratulations Waverly!
Congratulations, Waverly--this is a great sandwich! So happy for you!
I made this today and it was absolutely delicious!! I cannot wait to eat the other half of my sandwich tomorrow. To be completely honest, it was so good I'm not sure I will ever be able to make it without devouring it immediately : ). I had a little of the tuna mixture leftover and enjoyed it on pasta for dinner - yum!
Pan Bagnat is one of my absolute favorite things in the world. I love making them for picnics and lunch breaks in the middle of a long bike ride with my husband, and your version looks amazing.
I made this for a picnic over the weekend, along with the other contestant, the chick pea, yam, and zucchini salad. Both were delicious, but this sandwhich is stellar. The combination of flavors is amazing and it is beautiful as well. The basil and garlic really makes the sandwhich so don't skip those elements. Wow! Just wow!
Thank you for your comments. I am so happy that you all enjoy pan bagnat as much as I do. I think it makes perfect picnic food and this is a lovely time of year to do that. It also makes a great sandwich for a day at the beach. I do not think there is any one way to make any dish - there is and never has been only one kind of salad nicoise or only one kind of pan bagnat. Like most other dishes, there are regional as well as seasonal variations. Personally, this is the best pan bagnat I've ever had. I agree with you fiveandspice, it is a delicious circus of flavors.
Had a chance to try this this weekend, and wowzer! It was wonderful. Such a beautiful combination of flavors and colors - it was like it a circus. A delicious circus.
Some of the comments are interesting though mrslarkin has the best rejoinder by far. I am going to assume, however, since it's not specific as to ingredients, that a "pan bagnat" is more of a 'generic' sandwich alllowing one to stuff the hard crusted bread with whatever on likes, has on hand. and where it's going to be eaten. I have rarely had two alike. I happen to think it's great airplane food but do it differently than if I am going to eat at home. This is a lovely version - and like the idea of feta alongside. Congratulations.
Salade Niçoise and Pan Bagnat are each as different as the individual who makes them. Althought I have "my way" to make them, I have been served many different (and delicious) versions of both in France and also here in US. Imho this version of Pan Bagnat looks tasty and gorgeous. ;) I just hope more folks become familiar with this tasty treat.
Time to start giving the thumbs up, never too late. mrslarkin, right behind you. Thumbs up!
It is missing hard boiled egg and anchovies; it ain't Nicoise without those two.
Your comments seem rather hostile, surely you have something better to do?
So stick it in yours when you make it and it will be a Nicoise sandwich.
@mrslarkins how do I "Like" your reply ;D
Waverly, WOW! Looks wonderful! Can't wait to try it! Congrats to you!
This looks great! I would also love it if you could do a corresponding piece on the Italian version of pan bagnat they do at Brooklyn Larder.
It is missing the hard boiled egg. This is a must! It also lacks the potato. I can see leaving the potato out as that is a real burden, but for heaven's sake, put in the hard boiled egg please!
PS. Thank you to Food 52 for this beautiful photograph. I know what I am having for lunch!
I am flattered that you all like my sandwich...thrilled actually. These days, I make lots of turkey on whole wheat and PBJs for my children who are creatures of habit and would rebel if I tried anything off of that well-trod path. I, however; am a sucker for the pan bagnat. The Nicoise salad is a favorite, but put it on French bread, and, well, it just takes you someplace else. Bon Appetit!
What a beautiful, beautiful thing. Love the bold flavors and the varied textures you include here, makes me wish all of my meals were a brown bag lunch. - S
Yes, please!
YUM! I love everything you have in this sandwich. Congrats on being a finalist!!
This looks like the most delicious sandwich. Congratulations on being a finalist!
actually, one of my favorite Pan Bagnat's ever (in Chateauneuf-du-Pape) had no tuna at all, and had boiled potatoes as the mainstay! In France, you're just as likely to find the sandwich on a round, ciabatta-like roll.
In France, the bread is usually round... but ciabatta-like??? i don't theeeeenk so!
The French would never allow bread that was that over floured for their pan bagnat.
Their pan bagnat bread is more like a round bagette, crispy and clean.
At least in the cote d'azur they ONLY use that kind of bread.
Yes, it is a rude comment. I would never presume to correct someone on their experience. Some people have no tact.
Interesting, bambini. You choose to chastise VenusCafe for correcting someone else's experience, yet you did the same to his/her comment about having a particular experience with Nicoise salads (preferring them with eggs and anchovies) above. Pot?...Hello, Kettle? Are you there? People should not take this comment section so seriously. It's a food blog for goodness sake.
When's lunch ?! Congrats -
My favorite way to have a tuna sandwich, skip the mayo!! Looks lovely!
This looks lovely! A favorite gourmet grocery store near my high school served something like this, and I bought it at least once a week. Good luck!
I have a question about the recipe "Pan Bagnat: Le French Tuna Salad Sandwich" from Waverly.
Fany is the author of My Sweet Mexico and Paletas.
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When blanching beans -- or any green veg -- make sure to generously salt the water, as you would for pasta.
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A minute or two is all these haricots verts need.
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Amanda actually cut herself on a sharp edge of the baguette as she was rubbing it with garlic. Who knew sandwich-making was such a bloodsport?
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Stemming the flow.
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Back in action, Amanda hollows out the baguette and brushes it with a good amount of olive oil (part of the whole "bathed bread" thing).
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As you can see, we didn't hold back with the basil.
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Merrill recalls her recent wedding for a brief moment.
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It's important to use good-quality tuna here -- we like ours packed in olive oil.
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All the makings for the tuna salad.
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Scratch that. We were missing the parsley and artichokes!
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A simple dressing of lemon juice and olive oil lets the other ingredients shine.
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We used almost, but not quite all of the dressing. But it's up to you and how "bathed" you want your sandwich to be.
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You want to pile on as much of the tuna salad as possible without having the whole sandwich fall apart.
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Yet another two-person job...
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Merrill pokes an errant pepper into submission.
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A tight wrap is key.
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And then a heavy weight. We used what we had.
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I may have missed a detail when I read the posts... Do you drain the tuna or use the oil packed tuna right out of the can? Grazie