Pan Bagnat (Tuna Sandwich)

6 Reviews
100% would make this recipe again

A seasoned sandwich of tuna, egg, and tomato.

«Pan Bagnat» used to be a staple food of fishermen in Provence. Its name means «wet bread» in the local dialect and refers to bread that has been soaked in olive oil. It is still a very popular lunch in Nice and Côte d'Azur.

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Preparation : 15 min Standing : 4 h
630 calories/serving

Ingredients

2 panino rolls, ciabatta type 200 g
4 tsp extra virgin olive oil 20 mL
1 eggs size large, hard boiled
4 black olives, pitted 1 1/2 tbsp
1 tomatoes, sliced 120 g
1/4 bunch arugula, rinsed and drained 24 g
1 clove garlic, minced
1 tbsp Classic Vinaigrette 15 mL
140 g tuna, canned
1/2 green onions/scallions, finely chopped
4 leaves fresh basil [optional] 2 g
1 radishes, thinly sliced 16 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
plastic wrap

Method

  1. Slice each panino roll into 2 halves lengthwise, then baste the cut sides with the oil.
  2. Put the arugula in a bowl. Pour in the Classic Vinaigrette, then add the garlic and green onion. Season with salt and pepper to taste, then mix well. Portion out the mixture onto half of the roll slices. Distribute the tomatoes, hard boiled eggs, olives, tuna, and radishes on top of the arugula. Garnish with the basil leaves (optional). Cover each roll slice with the remaining slices.
  3. Wrap each sandwich individually with plastic wrap then chill in the refrigerator under a weight, for a minimum of 4, and a maximum of 12 hours.
  4. Enjoy.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

630

Fat

29 g

44 %

Saturated 4.7 g
+ Trans 0 g

23 %

Cholesterol

120 mg

Sodium

710 mg

30 %

Carbohydrate

57 g

19 %

Fibre

4 g

14 %

Sugars

4 g

Net Carbs

53 g

Protein

34 g

Vitamin A

27 %

Vitamin C

17 %

Calcium

13 %

Iron

38 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables ½
Meat and Alternatives 3
Fats 4 ½
More info
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6 Reviews (6 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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