Pan Bagnat (Niçoise Tuna And Tomato Sandwich

Prep Time

20m

Cook Time

15m

Total Time

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.

seriouseats.com

Recipe Options

Ingredients

Servings: 4 servings

Scale:

Scale

0.25

0.5

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)

Pan Bagnat (Niçoise Tuna And Tomato Sandwich

Ingredients

Steps

Nutrition Facts

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