Photograph of the finished Pan bagnat

France · Bánh mì kẹp cá ngừ ô liu Pan bagnat

Pan bagnat

25 min Hands-on time + 2 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bread Bread 1.3 lb
  • Photograph of Canned tuna Canned tuna 11.3 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Black olives Black olives 3.5 oz
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Shallots Shallots 1.2
  • Photograph of Italian basil Italian basil 0.7 oz
  • Photograph of Wine vinegar Wine vinegar 2 ⅔ tbsp

Method

  1. 1 Cut the round loaf of bread in half, and remove some of the soft interior to make room for the filling.
  2. 2 Rub the cut surface with garlic, then drizzle with olive oil and vinegar to coat the inside of the baguette evenly — pan bagnat means "bathing baguette," and it has to be wet to be accurate.
  3. 3 Arrange sliced tomatoes, bell peppers, red onions, olives, and sliced hard-boiled eggs on a base.
  4. 4 Place the drained canned tuna and basil leaves on top, then cover the pastry with the lid.
  5. 5 Wrap the filling tightly and press a heavy object onto it for 2 hours in the refrigerator; this will make the filling stick together and not fall apart when cut.
Start cooking