Pan Bagnat is the ultimate make-ahead picnic sandwich!
It seems fancy, but this French tuna sandwich couldn’t be easier.
(Thats French forpicnic: insert happy face here.)
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This French picnic sandwich, pan bagnat, is your new best friend for any outdoor excursion.
You canand shouldmake it ahead.
It is, well, magnifique!
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Where Does Pan Bagnat Come From?
You find the sandwich on every cornerin bakeries, markets, and even in stands by the beach.
This sandwich known variously aspan bagnat,pan bagna,orpain bagnatall pronounced “pahn bahn-yah.”
Sally Vargas
The meaning of the name is literally bathed bread.
It is basically aSalade Nicoisein a sandwich, but oh, what a sandwich!
What Is a Pan Bagnat, Exactly?
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You could even substitute leftover fresh tuna or salmon for the canned tuna.
This makes a delicious concert of ingredients that marry together as the sandwich sits.
Crusty bread ensures that the insides are soft but outside of the bread stays firm.
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What’s the Best Kind of Tuna To Use?
it’s possible for you to drain some, but not all, of the oil if you like.
Just dont press it all out, since it is very flavorful.
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If I am feeling like a splurge, for a few dollars more I buyTonnino tunain a jar.
I especially like the lemon and pepper version.
The Best Bread for Pan Bagnat
The best choice for this sandwich is a crusty loaf.
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A large round loaf that is about eight inches in diameter would also work.
Hollow out some of the insides of the bread, leaving a space for the ingredients.
For easy-peel hard boiled eggs, be sure tosteam themor make themin the pressure cooker.
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There is a solution!
Now Add Some Salty Stuff!
Press the sandwiches for about 10 minutes, turn them over and press for another 10 minutes.
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Then cut through the plastic wrap with a sharp or serrated knife, and you are ready to go.
Pack your basket with these sandwiches, a bottle of chilled French rose and lots of napkins.
For extra fun, wrap each sandwich in parchment and tie with string.
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Stir gently to keep from mashing the tuna chunks.
Slice the baguettes along their length to separate the top from the bottom.
Rub the insides with the garlic clove.
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Brush with olive oil and sprinkle with vinegar, salt, and pepper.
Distribute the tuna mixture evenly in the bottoms of the baguettes.
Top with the red onion, eggs slices, tomatoes and basil.
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Drizzle with more olive oil, and sprinkle on salt and pepper.
Top the sandwiches with the tops of the baguettes, and wrap each tightly in plastic wrap.
Place the wrapped sandwiches side-by-side on the counter and set a cutting board on top.
With the sandwiches still wrapped in plastic, use a serrated knife to cut them into individual servings.
The sandwiches taste best at room temperature.
