Tuna Pan Bagnat

From Nice comes pan bagnat, the “bathed bread” whose crusty loaf soaks up olive oil and vinegar. Tuna, eggs, olives, and crisp vegetables press into a make-ahead sandwich that tastes of the Mediterranean coast.

Serves 4 · 25 min prep

Estimate for one serving

• 480 cal
• 28g protein
• 42g carbs
• 22g fat
• 4g fiber

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Ingredients

• 1 large (about 12 oz) crusty round country loaf or ciabatta
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove, halved
• 2 (5 oz) cans canned tuna in olive oil, drained
• 2 hard-boiled eggs, sliced
• 1 large ripe tomato, thinly sliced
• 1/2 English cucumber, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/4 cup red onion, very thinly sliced
• 1/3 cup Niçoise or Kalamata olives, pitted and halved
• 1/4 cup fresh basil leaves
• 1 tbsp capers, drained
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp Dijon mustard

Instructions

1. 1Slice the loaf horizontally like a giant hamburger bun and pull out a little of the soft interior crumb from both halves so the sandwich can hold fillings without falling apart.
2. 2Rub the cut sides of the bread lightly with the cut garlic clove, then brush generously with extra-virgin olive oil and a drizzle of red wine vinegar so the bread can soak up the Provençal flavors.
3. 3Spread a thin smear of Dijon mustard on the bottom half of the loaf.
4. 4Flake the drained tuna evenly over the mustard, then season lightly with kosher salt and black pepper.
5. 5Layer the sliced hard-boiled eggs, tomato, cucumber, red bell pepper, and red onion in even layers so every bite has color and crunch.
6. 6Scatter the halved olives, capers, and fresh basil leaves over the vegetables.
7. 7Drizzle any remaining olive oil and vinegar over the top layer, then crown with the upper half of the loaf and press down firmly with your palms.
8. 8Wrap the entire sandwich tightly in plastic wrap or parchment, then place a heavy skillet or cutting board on top and refrigerate for at least 30 minutes (up to a few hours) so the juices marry and the bread softens slightly—this is the classic pan bagnat rest.
9. 9When ready to serve, unwrap, press once more, and cut into four generous wedges with a sharp serrated knife.
10. 10Serve cool or at cool room temperature with extra napkins; the sandwich should be juicy, briny, and fragrant with herbs and olive oil.