Description
Pan Bagnat is essentially a Niçoise salad in sandwich form. A combo of tuna (or chickpeas) and flavorful veggies, drizzled with a delicious dijon vinaigrette in a crunchy bread loaf. A popular treat in the south of France!
Ingredients
Scale
Pan Bagnat Filling:
- Crusty bread (baguette, ciabatta, round boule, etc.) Gluten-free sandwich bread can also be used.
- 2 5-ounce cans quality canned Tuna
, drained OR 1-2 cans chickpeas/garbanzo beans (vegan/vegetarian option), drained and rinsed OR 1 1/2 cups chopped/shredded chicken
- dijon vinaigrette, recipe below
- 8–10 fresh basil leaves
- 1 jar artichoke hearts, drained (I used this in place of the traditional olives)
- 3–4 hard boiled eggs, optional (omit for vegan variation)
- 1/2 red bell pepper, sliced
- 1/4 large red onion, thinly sliced
- 1/2 cup English cucumber (or more to taste), sliced or shaved with a vegetable peeler
- 1/2–1 cup sliced tomatoes (grape, roma, or heirloom)
- 3–4 radishes, thinly sliced
- salt and pepper
, drained OR 1-2 cans chickpeas/garbanzo beans (vegan/vegetarian option), drained and rinsed OR 1 1/2 cups chopped/shredded chickenDijon Vinaigrette:
- ⅓ cup quality Olive Oil
- 1 clove of garlic, minced
- Juice of 1 lemon
- 1 tablespoon Dijon Mustard
- 1 teaspoon honey, optional
- pinch of salt and pepper
Instructions
To Boil Eggs:
- Bring a small saucepan of water to a simmer on the stove. Use a large spoon to gently lower eggs into the pot. Turn the heat down to a simmer and cook for 10-12 minutes.
- Drain eggs and gently tap each egg with a butter knife to crack the shell. Fill pot with cold water and let sit for 10 minutes. Peel the shells off each egg and slice. Set aside.
- Whisk all of the vinaigrette ingredients together and set aside.
- Place drained tuna (or chickpeas) into a bowl and mix in half of the vinaigrette. Season with salt and pepper. If using chickpeas, mash slightly to keep the filling from falling out of the sandwich.
- Slice the bread in half horizontally. If the bread really is thick, scoop out some of the soft interior of the loaf. Drizzle each half of the loaf with some of the vinaigrette.
- Begin layering ingredients on the bottom half of the loaf. Sprinkle filling with more salt and pepper.
- Top with the other half of the loaf and wrap the sandwich tightly in parchment paper or plastic wrap. Wrap again tightly with aluminum foil.
- Place into the refrigerator and top with a heavy pan or books to press. This will help the sandwich hold together.
- Refrigerate for several hours to overnight to allow flavors to meld.
- To serve, slice in half or quarters and serve.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Main, dairy-free