French Tuna Sandwich (Pan Bagnat)

This French Tuna Sandwich, or Pan Bagnat, includes a Tuna Nicoise Salad encased in a hearty French baguette. This sandwich recipe is easy to make in about 20-minutes and keeps well in the fridge when prepared in advance. It's lovely for lunch or tucked into a picnic basket!

Jump to:

• The history of the Pan Bagnat
• Ingredients for French Tuna Sandwiches:
• How to Make Olive Tapenade: A Quick and Flavorful Recipe
• Step-by-Step Instructions for Making a French Tuna Sandwich: Create a Delicious Pan Bagnat
• Pairing Suggestions for French Tuna Sandwiches: Side Dishes to Pair with Pan Bagnat
• What tools do I need to make this recipe?
• Exploring French-Inspired Recipes?
• Looking for more sandwiches?
• French Tuna Sandwich (Pan Bagnat)

The history of the Pan Bagnat

The Pan Bagnat originated in the Provence region of France in and around Nice. Though it's sometimes spelled 'pain' (meaning bread in French), the original spelling 'pan' is from the Provençal language, Nissart. Translated, pan bagnat means "bathed bread."

The original dish included pain de champagne, a round loaf of sourdough bread, though many modern interpretations of the sandwich favor a baguette. The original dish also favored marinating or soaking the bread in olive oil, though many modern interpretations favor simply brushing the inside of the bread in oil or omitting the oil in favor of adding mayonnaise into the already oil-packed tuna salad.

Ingredients for French Tuna Sandwiches:

To craft a mouthwatering French Tuna Sandwich, gather the following ingredients:

• French baguette, classic or sourdough: Choose a fresh, crusty French baguette as the base for your sandwich. Classic or sourdough varieties add a delightful depth of flavor.
• Tuna, in oil (jarred or canned): Opt for tuna packed in oil, as it provides a richer and more succulent taste. I prefer to use a jarred tuna in oil like this one. You can, of course, use canned tuna if you prefer -- this is my favorite option for canned tuna.
• Anchovies, in oil: Enhance the umami factor with the addition of anchovies. These salty fish fillets add a depth of flavor that complements the tuna perfectly.
• Mayonnaise: Creamy and luscious, mayonnaise serves as the binding agent for the tuna salad, creating a smooth and velvety texture.
• Dijon mustard: Add a tangy and slightly spicy kick to your sandwich with Dijon mustard. Its distinctive flavor elevates the taste profile of the tuna salad.
• Fresh parsley: Introduce a burst of freshness with chopped fresh parsley. Its vibrant green color and herbaceous taste add a delightful element to the sandwich.
• Fresh tarragon: Incorporate the subtle flavors of fresh tarragon into the tuna salad. This herb contributes a hint of anise-like sweetness, enhancing the overall taste.
• Fresh chives: Sprinkle in finely chopped fresh chives to provide a mild onion-like flavor and a pop of color to your sandwich.
• Lemon zest: Grate the zest of a lemon to infuse the tuna salad with bright citrus notes. This addition adds a refreshing and tangy element to the overall taste profile.
• Olive tapenade: Spread a layer of olive tapenade on the sandwich for a burst of Mediterranean flavors. This savory condiment made from olives, capers, and herbs adds a delightful richness.
• Sliced hard-boiled eggs: Enhance the texture and richness of the sandwich by layering thin slices of hard-boiled eggs. These velvety eggs provide a luxurious touch.
• Arugula (rocket): Add a peppery and slightly bitter element with a handful of fresh arugula. This leafy green contributes a refreshing crunch and complements the other ingredients.
• Optional extras: Customize your sandwich by including optional extras. Sliced red onion, juicy tomato, crisp English cucumber, or marinated red peppers can provide additional flavors, textures, and colors to suit your taste preferences.

How to Make Olive Tapenade: A Quick and Flavorful Recipe

Creating a delectable olive tapenade is a breeze! Follow these simple steps to prepare this flavorful condiment:

1. Gather your ingredients: My favorite olive tapenade recipe includes both green olives. Green olives such as pimento-stuffed Manzanilla or Castelvetrano, dark purple Kalamata olives, capers, fresh parsley, lemon zest, garlic-infused olive oil (or fresh garlic + classic olive oil), and a pinch of black pepper and red pepper flakes.
2. Blitz in the food processor: Place all the ingredients into your food processor. Depending on your preference, you can choose the texture of your olive tapenade. If you like it chunky or gravelly, pulse the ingredients just a few times to maintain some texture. Alternatively, if you prefer a smoother textured olive tapenade, continue processing until the mixture becomes smooth and spreadable.
3. Adjust seasoning to taste: Take a moment to taste your tapenade and adjust the seasoning according to your preference. Add more black pepper, red pepper flakes, or any other desired seasonings to enhance the flavor profile.
4. Enjoy your homemade olive tapenade: Your olive tapenade is now ready to be savored! Spread it generously on your French Tuna Sandwich or use it as a versatile condiment for other dishes. Its bold and tangy flavors will elevate any culinary creation.

Step-by-Step Instructions for Making a French Tuna Sandwich: Create a Delicious Pan Bagnat

1. Gather the Ingredients: Ensure you have all the necessary ingredients ready for your French Tuna Sandwich. This includes a French baguette, tuna in oil (preferably jarred or canned), anchovies, mayonnaise, Dijon mustard, fresh herbs like parsley, tarragon, and chives, lemon zest, olive tapenade, sliced hard-boiled eggs, and optional extras such as red onion, tomato, English cucumber, and marinated red peppers.
2. Prepare the Olive Tapenade: Add pimento-stuffed green olives, pitted Kalamata olives, capers, fresh parsley, lemon zest, garlic-infused olive oil (or fresh garlic + classic olive oil), black pepper, and red pepper flakes to a food processor. Pulse briefly just until the mixture is chunky and resembles gravel. If you prefer a smoother, spreadable tapenade you can pulse for longer, but I like mine to be quite gravelly. Set aside about ½ cup of tapenade for the sandwich and store the remaining portion in an airtight container in the refrigerator.
3. Make the Tuna Salad: In a large bowl, combine the drained tuna, minced anchovies, mayonnaise, Dijon mustard, lemon zest, chopped parsley, tarragon, and chives. Gently mix the ingredients together with a fork, breaking up the tuna and ensuring everything is evenly incorporated. Set the tuna salad aside.
4. Prepare the Baguette: Slice the French baguette in half lengthwise and again vertically to create 4 pieces. Some people like to create a trough in the bread for extra filling to go into by pulling out much of the soft interior. This is totally optional and I don't generally bother unless I'm adding lots of extra toppings and want to be able to bite into the sandwich easier (see optional ingredients).
5. Layer the Ingredients: Brush the inside of 2 pieces of bread (2 tops or two bottoms) with Dijon mustard as desired. Layer ¼ cup of olive tapenade on top of the Dijon, spreading it out until evenly distributed. Then top both pieces with the sliced hard-boiled egg. On the remaining two halves of bread, distribute the tuna salad across until evenly dispersed. Then top with the arugula (rocket). If you are using any of the optional toppings (red onion, tomato, cucumber, peppers) these can be added at this time.
6. Assemble the Sandwich: Carefully close the sandwich by pressing the two halves together. Firmly press the sandwich to ensure it holds together. Slice them in half vertically once more to create 4 sandwiches.
7. Serve and Store: Enjoy the French Tuna Sandwich immediately or wrap it tightly and refrigerate for later consumption. I find that if you use a hearty baguette and wrap them well, these sandwiches keep well for 24 hours in the fridge.

Pairing Suggestions for French Tuna Sandwiches: Side Dishes to Pair with Pan Bagnat

The following recipes can all be paired with this sandwich recipe for a fuller meal or picnic:

• Charred Broccolini with Lemon, Pine Nuts, and Parmesan
• Creamy Cucumber Radish Salad
• Creamy Dijon Dill Potato Salad
• Couscous Summer Salad
• Peach, Prosciutto, and Burrata Salad
• Crunchy Greek Salad with Avocado and Feta
• Pasta with Ricotta Zucchini Sauce and Blistered Tomatoes

What tools do I need to make this recipe?

• A food processor
• A cutting board
• A chef's knife
• A bread knife
• A citrus zester
• A kitchen scale (or measuring cups for less precise measurements)
• Measuring spoons
• A medium mixing bowl
• A fork (to mix the tuna salad)
• An egg slicer (optional, but nice to have)

Are you looking to upgrade your cooking tools or replenish your pantry?

Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

Exploring French-Inspired Recipes?

Embark on a culinary journey through the flavors of France with these delightful recipes. From classic dishes to unique creations, these French-inspired recipes will transport you to the streets of Paris and the charming bistros of Provence. Indulge in the art of French cooking and savor every delicious bite. Bon appétit!

• Tuna Nicoise Salad (Salade Nicoise)
• Sole Meunière
• French Lentil Soup
• French Chicken Salad
• Chicken Thighs in Orange Dijon Herb Sauce
• Pasta with Olive Tapenade
• Classic French Crepes (with a gluten-free option)
• French Hot Chocolate Oatmeal
• Brussels Sprouts au Gratin
• Pumpkin Potatoes au Gratin

Looking for more sandwiches?

Expand your sandwich repertoire with our collection of delectable sandwich recipes:

• Egg and Olive Tapenade Sandwich (coming soon!)
• Crab Club Sandwich
• Taleggio Grilled Cheese Sandwich with Red Pepper Flakes and Honey
• Thai-Inspired Grilled PBJ Sandwich

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