Classic Provençal Pan Bagnat

Name: Classic Provençal Pan Bagnat
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 1 large round crusty loaf or baguette; 2 cans of high quality tuna in oil, drained; 2 hard boiled eggs, sliced; 1 cup cherry tomatoes, halved; 4 radishes, thinly sliced; 1/2 cup pitted Kalamata olives, chopped; 1/4 cup fresh basil leaves; 3 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; 2 anchovy fillets, minced; 1 small clove garlic, grated; Salt and black pepper to taste

A rustic French sandwich packed with tuna, fresh vegetables, and savory vinaigrette that tastes even better after resting.

By Daily Recipes Book· 🌍 French· July 14, 2026

dailyrecipesbook.com

Prep

20 minutes

Cook

10 minutes

Total

30 minutes

Serves

There is nothing quite like a Mediterranean style picnic on a warm summer day. The Pan Bagnat is a favorite because it is designed to be made ahead, wrapped tightly, and left to sit so the flavors soak into the bread.

This classic sandwich is essentially a salad stuffed inside a crusty baguette. Since it holds up so well in a cooler, it is the perfect choice for beach trips or outdoor concerts.

Ingredients

1 large round crusty loaf or baguette
2 cans of high quality tuna in oil, drained
2 hard boiled eggs, sliced
1 cup cherry tomatoes, halved
4 radishes, thinly sliced
1/2 cup pitted Kalamata olives, chopped
1/4 cup fresh basil leaves
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
2 anchovy fillets, minced
1 small clove garlic, grated
Salt and black pepper to taste

Instructions

1
In a small bowl, whisk together the olive oil, red wine vinegar, minced anchovies, and grated garlic to create the vinaigrette.
2
Cut the bread in half horizontally and hollow out some of the soft interior bread from both sides to make more room for the fillings.
3
Drizzle the cut sides of the bread with a little of the vinaigrette so it absorbs into the crust.
4
Layer the tuna onto the bottom half of the bread and top with the sliced eggs, tomatoes, radishes, olives, and fresh basil.
5
Drizzle the remaining vinaigrette over the top of the filling and season with a pinch of salt and pepper.
6
Place the top half of the bread over the filling and press down firmly with your hands.
7
Wrap the sandwich tightly in plastic wrap or parchment paper and weigh it down with a heavy object like a cast iron skillet for at least thirty minutes before serving.

💡 Tips

Store the wrapped sandwich in the refrigerator for up to four hours before your picnic. If you like extra crunch, add some sliced cucumbers or thinly sliced red onion right before serving.

#picnic #lunch #mediterranean #healthy #easy

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