Modern Pan Bagnet
A Modern Pan Bagnat is a fresh, elevated twist on the classic Niçoise sandwich — think Mediterranean picnic
vibes, but updated with seasonal ingredients, artisan bread, and bold flavors. Pan Bagnat” means “bathed
bread” in Provençal — the sandwich soaks up all the juicy goodness! Perfect for: Summer lunches, picnics, or
- Yield
- 4 sandwiches
Directions
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Prep the bread: Slice the loaf in half horizontally. Lightly scoop out some of the bread center (save for croutons later!). Rub the inside of both halves with the garlic clove. Be sure to use thick loaves that can handle the juices.
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Season tuna: In. bowl, toss tuna with herbes des Provence, lemon juice, a pinch of salt and pepper, and a drizzle of olive oil (if it was not packed in oil in the can.)
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Make the vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, and a pinch of salt and pepper.
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Layer the sandwich fillings: Drizzle some vinaigrette on both halves of the bread. Start layering: tuna, artichokes, roasted peppers, onions, olives, tomato, egg slices, and fresh basil. Add greens if using. Drizzle more vinaigrette over the top.
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Press and chill: Close the sandwich and wrap it tightly in parchment and foil or cling wrap. Press it under a skillet or with some weight on top for at least 15 minutes (or up to 2 hours) in the fridge. This helps the bread soak up all the flavor = “pan bagnat!”
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Slice & serve: Unwrap, cut into wedges or thick slices, and serve cold or at room temp.
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Pair With: Rosé or chilled white wine
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A side of herby potato salad or a green salad
From Shawnie's class “Picnic in Provence”
