Pan Bagnat (Niçoise Tuna And Tomato Sandwich

Name: Pan Bagnat (Niçoise Tuna And Tomato Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large eggs; 3/4 pound (340g) fresh fava beans pods, optional (see notes); 1 1/4 pounds (570g) very ripe summer tomatoes, divided (see notes); Kosher or sea salt; One medium green Cubanelle pepper or green bell pepper, stemmed, seeded, and very thinly sliced crosswise into 1/8-inch-thick rings; 1 whole marinated artichoke heart (about 2 ounces; 57g), slices into 1/4-inch-thick wedges (optional); 1 French breakfast radish, very thinly sliced crosswise (optional); 1/2 cup pitted Niçoise olives (1 ounce; 30g), halved lengthwise; 2 scallions, white and light green parts sliced very thinly on the bias; About 8 fresh basil leaves, roughly torn by hand; Extra-virgin olive oil, for drizzling; Red wine vinegar, for drizzling (optional); 2 medium cloves garlic, lightly smashed with the broad side of a knifeFour sandwich rolls (about 4.5 inches wide)One 5-ounce (142g) can tuna, preferably ventresca, drained and flaked (see notes); 8 oil-packed anchovy fillets (optional)

Prep 20m

Cook 15m

Total 35m

This Pan Bagnat recipe is a Niçoise-style tuna and tomato sandwich served on sandwich rolls. The sandwich is loaded with fresh and flavorful ingredients like fava beans, summer tomatoes, bell pepper, artichoke hearts, radishes, olives, scallions, and basil. Drizzle with olive oil and red wine vinegar for a mouthwatering meal.

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Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 4 servings)

3/4 pound (340g) fresh fava beans pods, optional (see notes)

1 1/4 pounds (570g) very ripe summer tomatoes, divided (see notes)

One medium green Cubanelle pepper or green bell pepper, stemmed, seeded, and very thinly sliced crosswise into 1/8-inch-thick rings

1 whole marinated artichoke heart (about 2 ounces; 57g), slices into 1/4-inch-thick wedges (optional)

1 French breakfast radish, very thinly sliced crosswise (optional)

1/2 cup pitted Niçoise olives (1 ounce; 30g), halved lengthwise

2 scallions, white and light green parts sliced very thinly on the bias

About 8 fresh basil leaves, roughly torn by hand

Extra-virgin olive oil, for drizzling

Red wine vinegar, for drizzling (optional)

2 medium cloves garlic, lightly smashed with the broad side of a knifeFour sandwich rolls (about 4.5 inches wide)One 5-ounce (142g) can tuna, preferably ventresca, drained and flaked (see notes)

8 oil-packed anchovy fillets (optional)

Nutrition Facts

Calories

274kcal

13%
Fat

11g

0%
Saturated Fat

2g

0%
Carbohydrates

14g

0%
Fiber

6g

0%
Sugar

5g

0%
Protein

30g

1%
Cholesterol

417mg

20%
Sodium

844mg

42%

Percent Daily Values are based on a 2,000 calorie diet.

Pan Bagnat (Niçoise Tuna And Tomato Sandwich

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts