Pan Bagnat

Name: Pan Bagnat
Yield: Serves 4
Cuisine: American
Ingredients: ⅓ cup (75 ml) extra-virgin olive oil; Kosher salt; ½ small red bell pepper, seeded and chopped; 2 large hard-boiled eggs, thinly sliced crosswise; One 5-ounce (140-g) can oil-packed tuna, drained; 6 oil-packed anchovies, drained; 4 large fresh basil leaves, torn; Freshly ground pepper; 8 oil-cured black olives, pitted and chopped; 1 baguette, split (16 to 20 ounces/445 to 570 g); 1 tablespoon Dijon mustard; 4 thin slices sweet red onion; ½ cup (25 g) celery leaves or thinly sliced fennel; 1 small Persian cucumber, thinly sliced lengthwise; 3 plum tomatoes, thinly sliced crosswise

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

A specialty of Provence, the name of this sandwich means “bathed bread.” In this version, a split baguette is filled with salad ingredients and canned fish. The loaf is then wrapped in plastic and weighted down to make it moist and compact. It should be made ahead and is perfect for picnics because it travels well.

Ingredients

3 plum tomatoes, thinly sliced crosswise
Kosher salt
One 5-ounce (140-

Europe
Americas
France
United States
Fish course
Sandwich
Pescatarian
Provence
Mediterranean
California

Method

Put the tomato slices in a colander, sprinkle liberally with salt, and set aside to drain for 30 minutes. Spread out on paper towels and pat dry.

In a small bowl, break up the tuna with a fork and stir in the bell pepper. In another small bowl, whisk the olive oil and mustard together.

Scoop the insides from the bread loaf, leaving a half inch (12 mm) or so, and reserve for anot