Pan Bagnat Recipe

Pan Bagnat (Niçoise Sandwich) is the Provençal classic that transforms the humble sandwich into a flavor-packed, picnic-ready masterpiece. Imagine a crusty baguette overflowing with briny olives, silky tuna, aromatic herbs, juicy tomatoes, tender eggs, and a punchy mustard vinaigrette — all pressed together until every bite is bursting with savory goodness. It’s hands-down my favorite way to taste the sunny South of France, no passport required!

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Ingredients You’ll Need

What makes Pan Bagnat (Niçoise Sandwich) so magical is how a handful of simple, honest ingredients create a symphony of flavors and textures. Each component — from briny olives to buttery tuna — brings its own character to this showstopper of a sandwich.

• Large Tomato: Fresh, juicy tomato slices add a touch of sweetness and essential juiciness — always use the ripest you can find!
• Small Red Onion: Thinly sliced for a crisp bite and zingy flavor that cuts through all the richness.
• Red Wine Vinegar: Lifts everything with its bright tartness and helps lightly pickle the onion for that unmistakable Niçoise tang.
• Garlic Clove: Just one clove adds that deep savory aroma and background warmth.
• Kosher Salt: Draws flavors from the vegetables and seasons all the layers just right.
• Large Baguette: The canvas for it all — sturdy, crusty, and ready to soak up every drop of the vinaigrette and olive oil.
• Niçoise Olives (or Kalamata): Little flavor bombs; their brininess is the soul of the sandwich.
• Fresh Parsley Leaves and Stems: Bright, fresh, and herbaceous with that tender texture — stems included for extra flavor.
• Capers: Briny and punchy, they dial up the Mediterranean vibes with every bite.
• Fresh Marjoram or Oregano Leaves: Either brings fragrant, peppery depth; use whichever you have on hand.
• Anchovy Fillets: Don’t fear the anchovy! They melt into the relish, deepening the umami—no fishy taste, just savory magic.
• Extra-Virgin Olive Oil: Lush and fruity, it binds your relish and soaks into the bread for that distinctive Pan Bagnat finish.
• Dijon Mustard: Spicy, tangy, and the glue that brings the vinaigrette together.
• Black Pepper: Adds just enough bite and warmth to balance the other bold flavors.
• Olive Oil-packed Tuna: Flake it right on top for protein-packed, silky flavor throughout — always go for the highest quality you can find.
• Hard-Cooked Eggs: Sliced thin for creamy, rich layers that make every bite irresistible.

Variations

One reason I adore Pan Bagnat (Niçoise Sandwich) is how inviting it is to experiment. It’s easy to tweak based on your pantry, dietary needs, or even just your mood — so get creative and make it your own!

• Vegetarian Version: Skip the tuna and anchovies and add sliced avocado or roasted red peppers for a plant-based twist with plenty of richness.
• Swap Your Greens: Sub fresh basil for parsley, or add arugula for a little peppery bite and a fresh green crunch.
• Gluten-Free Option: Use your favorite gluten-free baguette or sturdy rustic rolls to accommodate any dietary preferences.
• Switch Up the Protein: Try oil-packed sardines for a punchier, classic Mediterranean flavor, or even shredded rotisserie chicken if you’re not a tuna fan.

How to Make Pan Bagnat (Niçoise Sandwich)

Step 1: Prep Your Veggies & Eggs

Start by preheating your oven to 350°F. Core and thinly slice the tomato, letting the slices rest on a paper towel-lined plate to release excess juice — this keeps your sandwich perfectly crisp, not soggy. Meanwhile, peel and slice your hard-cooked eggs and set them aside so you’re ready to layer later.

Step 2: Soak the Onions

Combine the red onion, minced garlic, red wine vinegar, and kosher salt in a medium bowl. Toss well and let the mixture sit — this quick pickle tames the onion’s bite and infuses everything with Mediterranean zing. While it rests, move on to prepping your bread.

Step 3: Hollow and Toast the Baguette

Slice the baguette in half horizontally, then gently pull out some of the soft crumb from the bottom half, leaving about a half-inch border. This creates room for all those luscious fillings! Toast the halves, cut sides up, for 5 minutes — you want them lightly crisp, not browned, so they’re strong but still have that classic soft interior.

Step 4: Make the Olive-Herb Relish

In a food processor, pulse together olives, capers, parsley, anchovy fillets, and fresh marjoram or oregano until coarsely chopped — you want a chunky, rustic texture. Pour this vibrant mixture into the bowl with the onions, stir to combine, then drizzle in 1/4 cup of olive oil. Last, whisk in the Dijon mustard and black pepper for a bold, herby, tangy relish.

Step 5: Assemble the Sandwich

Brush each toasted baguette half with a tablespoon of olive oil for extra richness. Now, layer two-thirds of your olive-herb relish onto the bottom bread. Top with drained tuna (flaked evenly), and pour the remaining 2 tablespoons olive oil over the tuna. Next, pile on the tomatoes, followed by the eggs. Spoon the rest of the relish on top of the eggs for an additional burst of flavor.

Step 6: Press and Serve

Place the top half of the baguette over your masterpiece. Carefully cut the sandwich in half crosswise. Wrap each half tightly in plastic wrap, set them side by side, and place a sheet pan on top. Place a Dutch oven or heavy pan on the sheet tray to gently press the sandwiches. Let rest for 30 minutes to 1 hour — this step melds all the flavors and creates that iconic pan bagnat texture. When ready, unwrap, rest on paper towels if needed, cut, and serve. Bon appétit!

How to Serve Pan Bagnat (Niçoise Sandwich)

Garnishes

Dress up your Pan Bagnat (Niçoise Sandwich) with a lush sprinkle of extra fresh parsley or a pinch of flaky sea salt. A drizzle of good olive oil just before serving adds gorgeous sheen and that irresistible aroma. If you’re a fan of a little zing, a few twists of cracked black pepper are the perfect finishing flourish.

Side Dishes

This sandwich was born to be paired with other picnic classics! Serve with a crisp green salad, simple French potato salad, or a handful of crunchy cornichons on the side. For a heartier meal, add a chilled Provençal rosé or sparkling water with lemon, and maybe a few ripe strawberries for “dessert à la plage.”

Creative Ways to Present

For a party, slice your Pan Bagnat into cute, bite-sized rounds and secure each with a colorful pick, turning it into a stunning platter of Niçoise-inspired finger food. Individually wrapped halves also make for beautiful basket-ready lunchbox treats — rustic paper and twine really seal the French countryside vibe!

Make Ahead and Storage

Storing Leftovers

Wrap leftover Pan Bagnat (Niçoise Sandwich) tightly in plastic wrap to keep it fresh and flavorful. Store in the refrigerator for up to 1-2 days — the flavors actually meld and deepen a bit more with time, making leftovers an extra-delicious treat.

Freezing

Freezing isn’t recommended for Pan Bagnat, as the delicate vegetables and hard-cooked eggs can become watery and lose their appealing texture once thawed. This is one sandwich that shines brightest fresh or after a short chill in the fridge!

Reheating

There’s no need (and honestly, no reason!) to reheat — Pan Bagnat is meant to be enjoyed at room temperature or lightly chilled. Simply unwrap, let rest for a few minutes if very cold, then savor as-is for an authentic French picnic experience.

FAQs

Final Thoughts

If you’ve never tried Pan Bagnat (Niçoise Sandwich) before, you’re in for a treat that’s pure French sunshine in sandwich form. I truly hope you give this vibrant, loaded classic a spot at your next picnic or lunch table — it’s one of those rare recipes that feels both rustic and utterly special. Bon appétit, friend!

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