Pan Bagnat (Provençal Tuna Sandwich)

Name: Pan Bagnat (Provençal Tuna Sandwich)
Yield: Serves 4 to 6
Cuisine: French
Ingredients: 1 , vine-ripened tomato, cored and sliced thin; 1 , small red onion, sliced thin; 3 tablespoons, red wine vinegar; 1 , garlic clove, minced; 1/4 teaspoon, table salt; 1 large, baguette, sliced horizontally; 3/4 cup, niçoise olives, pitted; 1/2 cup, fresh parsley leaves and tender stems; 3 tablespoons, capers, rinsed; 2 tablespoons, fresh marjoram leaves; 3 , anchovy fillets, rinsed and patted dry; 1/2 cup, extra-virgin olive oil, divided; 2 tablespoons, Dijon mustard; 1/4 teaspoon, pepper; 2 (6½ ounce) jars, olive oil-packed tuna, drained; 3 , hard-cooked eggs, sliced thin

75 comments

By Andrew Janjigian

Appears in Cook's Illustrated May/June 2020, America's Test Kitchen TV

Olives, tomatoes, hard-cooked eggs, fragrant herbs, and a mustardy vinaigrette—not mayo—are the components that put this Provençal staple on the map.

SERVES4 to 6

TIME45 minutes, plus 1 hour pressing

has video

WHY THIS RECIPE WORKS

Our version of pan bagnat, a classic Provençal sandwich that shares many of the same ingredients as salade niçoise, features a crusty baguette packed with high-quality jarred tuna, olives, capers, tomatoes, hard-cooked eggs, fresh herbs, an...

This is a members' feature.