Pan Bagnat (Pressed French Tuna Sandwich)
Ingredients8 h 30 m servings 562
- Stir garlic into the olive oil and set aside.
- Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
- Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
- Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
- Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
- Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
- Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.
- Chef's Notes:
- The French say this sandwich is not properly done unless there is oil dripping from it when you're eating, so don't be shy with the oil. Also, the longer it sits in the fridge being pressed, the better.
- You can use a flatter loaf, such as ciabatta instead of a French loaf.
- You can use any vinegar of your choice.
- You can use any fresh, roasted, or pickled pepper you like instead of banana peppers, and add any ingredient you like, such as artichoke hearts, sliced fennel, or maybe some blanched green beans.
Per Serving: 562 calories; 30.1 46.9 26.5 105 1287 Full nutrition
ReviewsRead all reviews 5
I made this as described. I thought it looked interesting. The only things I already had on hand were olive oil, garlic, eggs, plastic wrap, and foil. The rest of the ingredients cost $24 t...
I made this exactly as instructed, and was it messy. But, oh my gosh, was it GOOD! Be careful to find the right bread, since I think that's important in making this so delicious. It certainly ca...
Came out good. A little salty from all the salty ingredients. Of course. I think balsamic next time to counter that.
Yummy!!!! I watched the video for this and had to have it. I used a baguette-style bread because that’s all the bakery had, but was delish.