Pan Bagnat Recipes

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PAN BAGNAT



Pan Bagnat image

The beauty of a pan bagnat: not only is it impressive and something different to share with fellow picnickers, it also wants to be made in advance. The longer it sits (up to 24 hours), the better it gets. The flavors marry, the oil and tomato juices mingle, the anchovies dissolve into the bread and all of it coalesces into a sophisticated whole that stays intact when you bite in. Pan bagnats can be a catchall for whatever vegetables are on hand: crisp hot and sweet peppers, fennel, cucumber and scallions. Even string beans, peas and fava beans can all work. The tuna itself is optional; some versions are ringed with just anchovies and sliced hard-cooked eggs. And at the time of year when wild salmon is in season, you could use some of the leftover cooked fish in place of tuna, which would make the sandwich even classier.

Provided by Melissa Clark

Categories     quick, appetizer, side dish

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 14

2 anchovy fillets, minced (optional)
1 very small garlic clove, minced
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
Pinch of salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1 8-inch round crusty country loaf or small ciabatta, halved
1 Kirby cucumber or 1/2 regular cucumber
1 medium-size, ripe tomato, sliced
1/2 small red onion, sliced
1 jar (5 to 6 ounces) tuna packed in olive oil, drained
8 large basil leaves
2 tablespoons sliced pitted olives, preferably a mix of black and green
1 hard-cooked egg, peeled and thinly sliced

Steps:

  • In a small bowl, whisk together the optional anchovies, the garlic, vinegar, mustard, salt and pepper. Slowly drizzle in oil, whisking constantly.
  • If using a country loaf, pull out some soft interior crumb to form a cavity. If using a ciabatta, you won't need to eliminate anything.
  • If using a Kirby cucumber, slice thinly. If using a regular cucumber, peel, halve lengthwise, and scoop out seeds from one half. Thinly slice seedless half. Add sliced cucumber to vinaigrette and toss well.
  • Spread half the cucumbers on bottom of bread. Top with tomato and onion slices, then with tuna, basil, olives and egg slices. Top egg with remaining cucumbers and vinaigrette. Cover with second bread half and firmly press sandwich together.
  • Wrap sandwich tightly in foil, waxed paper or plastic wrap, then place in a plastic bag. Put sandwich under a weight such as a cast-iron frying pan topped with a filled kettle, or have a child about 7 years old sit on it. Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes (or as long as you can get the child to sit still). Unwrap, slice and serve immediately, or keep it wrapped for up to 8 hours before serving.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 432 milligrams, Sugar 4 grams, TransFat 0 grams

PAN BAGNAT



Pan Bagnat image

Pan bagnat, Niçoise dialect for the French pain baigné, or "bread bathed," is basically a sandwich version of the Niçoise salad, so called because the dressing soaks into the bread. Traditionally, it was a carry-along meal for fishermen and field hands, but it's become classic picnic fare in France. Always prepare pan bagnat a few hours in advance of eating to allow the ingredients to marinate, the bread to moisten, and the flavors to blend.

Provided by Jamie Schler

Categories     Main Course

Yield 3 to 4

Number Of Ingredients 15

1/4 cup red wine vinegar
1 Tbs. Dijon mustard
3/4 cup extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper
1 large round, crusty boule loaf
1 clove garlic, peeled and halved
1 to 2 medium tomatoes, sliced crosswise
3 small artichokes, trimmed, choke removed, and sliced very thinly lengthwise
3/4 cup fresh or thawed frozen fava beans, skinned if necessary
1/2 medium red bell pepper, trimmed, quartered lengthwise, and very thinly sliced crosswise
2 scallions, trimmed and thinly sliced
3 hard-cooked eggs, peeled and sliced
1/2 cup Niçoise olives, pitted
5 to 6 oz. jarred or canned high-quality oil-packed tuna, drained
Kosher salt and freshly ground black pepper

Steps:

  • In a small bowl, whisk the vinegar and mustard. Continue whisking as you add the olive oil in a slow, steady stream to emulsify. Season to taste with salt and pepper. Set aside.
  • Slice the boule almost but not quite through the center, leaving the two halves attached on one side to help keep the filling tucked in. Pull out some of the soft interior crumb to make room for the filling. Rub the inside halves of the boule with the garlic clove.
  • Layer the tomatoes, artichokes, favas, peppers, scallions, eggs, tuna, and olives onto the bottom of the loaf, seasoning with salt and pepper in between the layers. Drizzle with some of the vinaigrette (you won't need it all) and cover with the top half of the loaf.
  • Wrap the sandwich foil or waxed paper. Let sit for a few hours at room temperature to let the flavors meld, or better yet, pack it at the bottom of your picnic basket so the weight on top compresses it a bit, commingling the flavors. When ready to serve, cut into wedges.

Nutrition Facts : ServingSize 3 to 4

PAN-BAGNAT PIZZA



Pan-Bagnat Pizza image

A French street-food sandwich, the pan bagnat, inspired this piquant pizza pie. It's light on the tomato sauce and full on with flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Number Of Ingredients 11

Classic Pizza Doughor 12 ounces store-bought pizza dough
Extra-virgin olive oil
Kosher salt
3 tablespoons tomato sauce
3 oil-cured anchovies, finely chopped
3 ounces low-moisture mozzarella, thinly sliced
3/4 cup roasted-pepper strips (from 1 1/2 peppers)
2 teaspoons capers, rinsed and drained
1/3 cup packed parsley leaves
1/2 teaspoon white-wine vinegar
Red-pepper flakes for serving

Steps:

  • Preheat oven to 500 degrees with rack in lower third lined with a pizza stone or baking sheet. Drizzle a rimmed baking sheet with oil, place pizza dough on sheet and stretch to a 13-inch round. Season lightly with kosher salt; drizzle with more oil. Stir together tomato sauce, anchovies, and a pinch of salt; spread over dough, leaving a 1/2-inch border. Top with mozzarella, roasted-pepper strips, and capers. Bake until cheese has melted and bottom is crisp, 10 to 12 minutes.
  • Meanwhile, toss 1/3 cup packed flat-leaf parsley leaves with 1/2 teaspoon white-wine vinegar, 1/2 teaspoon oil, and a pinch of red-pepper flakes. Top pizza with parsley mixtureand more pepper flakes; serve.

PAN BAGNAT



Pan Bagnat image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 to 6 sandwiches

Number Of Ingredients 10

4 large eggs
1/2 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons Dijon mustard
2 tablespoons Chardonnay vinegar or other white wine vinegar
1/2 cup pitted nicoise olives
Two 5-ounce cans premium oil-packed tuna
1/4 red onion
1 baguette
Kosher salt and freshly ground black pepper
2 cups arugula

Steps:

  • Bring a medium saucepan filled with enough water to cover 4 large eggs to a simmer. Add the eggs, adjust the heat, and simmer for exactly 12 minutes. Transfers the eggs to an ice bath to cool. When cool enough to handle, peel the eggs.
  • Meanwhile, whisk together the olive oil, mustard and vinegar in a medium bowl. Chop the olives and add them to the bowl. Add the tuna with the oil. Thinly slice the red onion and add it to the bowl. Season with salt and pepper. Gently toss the ingredients together.
  • Slice the baguette in half lengthwise. Drizzle each half lightly with olive oil. Top both halves of the baguette with the tuna mixture. Slice the eggs and top the tuna mixture evenly with the slices. Sprinkle the eggs lightly with salt and pepper. Top with arugula. Carefully flip the top half of the baguette onto the bottom half. Cut into 4 to 6 pieces and enjoy right away, or wrap the whole loaf tightly in plastic wrap and refrigerate, slicing into sandwiches when ready to serve.

PAN BAGNAT



Pan Bagnat image

In the south of France, bakers make rolls specifically for this street-food favorite. Any large, crusty roll with a soft interior is suitable.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 13

1/4 pound young string beans or haricots verts
1/2 red onion, thinly sliced
1/2 bulb fennel, thinly sliced
1 pint cherry tomatoes, quartered
1/2 red bell pepper, seeded and cut into strips
1/2 cup black oil-cured or Nicoise olives, pitted and halved
2 tablespoons capers
2 six-and-one-half ounce cans tuna, drained
1 bunch watercress, stems trimmed
Watercress Vinaigrette
Coarse salt and freshly ground pepper
4 large, crusty rolls
2 hard-boiled eggs, sliced

Steps:

  • In a bowl, combine beans, onion, fennel, tomatoes, pepper, olives, capers, tuna, and watercress with 3/4 cup of the vinaigrette. Season with salt and pepper.
  • Slice open rolls, and scoop out some of the top halves. Brush remaining vinaigrette on insides of rolls. Pile salad mixture on bottom pieces, and top with egg slices. Cover with tops of rolls; serve.

PAN BAGNAT (FRENCH TUNA SANDWICH)



Pan Bagnat (French Tuna Sandwich) image

Pan Bagnat is the ultimate make-ahead picnic sandwich! Find some crusty bread, good quality canned tuna, a few choice toppings, and you're on your way. It seems fancy, but this French tuna sandwich couldn't be easier.

Provided by Sally Vargas

Categories     Sandwich     Make-ahead

Time 40m

Yield 2

Number Of Ingredients 13

1/2 small red onion, thinly sliced
2 hardboiled eggs , sliced
2 anchovy fillets, finely chopped
2 (5-ounce) cans oil-packed tuna fish
1/4 cup pitted Nicoise or Kalamata olives
1 to 2 tablespoon red wine vinegar
2 10-inch baguettes, or 1 full-sized baguette, cut in half (see Recipe Note)
1 garlic clove, peeled
1/4 cup olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tomatoes, sliced
12 large basil leaves

Steps:

  • Slice and store the sandwiches: With the sandwiches still wrapped in plastic, use a serrated knife to cut them into individual servings. The sandwiches are ready to eat now, or they can be packed into a picnic basket or lunch box and eaten within about two hours from now. The sandwiches taste best at room temperature.

PAN BAGNAT



Pan Bagnat image

Categories     Salad     Sandwich     Olive     Tomato     No-Cook     Quick & Easy     Tuna     Bell Pepper     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1/2 cup olive oil
2 garlic cloves, minced
1 16-ounce loaf sourdough bread (about 19 inches long by 4 inches wide), cut lengthwise in half
2 6-ounce cans solid white tuna (preferably packed in olive oil), well drained
1 small red onion, very thinly sliced
4 large tomatoes, cut into 1/3-inch-thick slices
1 2-ounce can anchovies, drained, chopped
2 tablespoons drained capers
2 7.25-ounce jars roasted red peppers, well drained
1/2 cup chopped pitted brine-cured black olives (such as Kalamata)

Steps:

  • Mix oil and garlic in bowl. Hollow out inside of both bread halves, leaving 1/2-inch-thick sides. Brush inside of bread halves with garlic oil. Spread tuna evenly over bottom half. Top with onion, then tomatoes, pressing down to compact. Sprinkle anchovies and capers over, pressing to adhere. Layer peppers over, then olives. Top with remaining bread half; press together.
  • Wrap bread tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day. Cut bread crosswise into six 3-inch-wide pieces.

PAN BAGNAT



Pan Bagnat image

Categories     Sandwich     Olive     Onion     Tomato     No-Cook     Picnic     Quick & Easy     Basil     Tuna     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 1-pound loaf unsliced French bread, about 14 inches long
1/4 cup extra-virgin olive oil
1/3 cup basil leaves, plus sprigs for garnish
2 6-ounce cans tuna packed in olive oil, undrained
2 plum tomatoes, diced
2/3 cup coarsely chopped pitted assorted brine-cured olives
1/2 cup chopped sweet onion (such as Vidalia or Maui)
2 tablespoons fresh lemon juice

Steps:

  • Slice bread in half lengthwise. Using hands, remove interior of loaf, leaving 3/4-inch shell. Brush interior of both halves with olive oil and line with basil leaves in single layer.
  • Combine undrained tuna, tomatoes, olives, onion, and lemon juice in medium bowl to blend. Season to taste with salt and pepper.
  • Spoon salad evenly into bottom bread shell. Cover with top half and wrap tightly with plastic. Place in shallow baking pan; top with another baking pan and weight with heavy cans. Let stand 20 minutes.
  • Unwrap pan bagnat and cut into 1 1/2-inch slices. Place on platter, garnish with basil sprigs, and serve.

PAN BAGNAT



Pan Bagnat image

Here's a traditional French sadwich from "Real Simple, Meals Made Easy" by Reneee Schettler. This certainly brings canned tuna into the realm of "gourmet".

Provided by Acerast

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 12

1 baguette
2 (6 ounce) cans tuna, drained
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons lemon juice, fresh
3 tablespoons extra virgin olive oil
1 head green leaf lettuce (or Boston luttuce)
2 plum tomatoes, sliced crosswise
1/2 small red onion, thinly sliced
1/3 cup kalamata olive, pitted and roughly chopped
1/3 cup fresh basil leaf
3 tablespoons capers, rinsed, drained and roughly chopped (optional)

Steps:

  • Halve the baguette lengthwise, then cut it crosswise into 4 portions.
  • Remove some of the light, fluffy bread from the center and reserve for another use (such as bread crumbs).
  • In a medium bowl, combine the tuna, salt, pepper, lemon juice, and 1 Tablespoon of the oil.
  • Place a few lettuce leaves on both halves of each baguette portion.
  • top the bottom halves with the tuna mixture, tomatoes, onion, olives, basil and capers (if using).
  • Drizzle with the remaining oil.
  • Cover with the top half of each baguette portion and press gently but firmly.
  • Enjoy or wrap and tote to your favorite outdoor activity.

Nutrition Facts : Calories 561.4, Fat 19.1, SaturatedFat 3.4, Cholesterol 32.3, Sodium 1066.8, Carbohydrate 65.1, Fiber 5.6, Sugar 2.4, Protein 31.6

PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)



Pan Bagnat (Pressed French Tuna Sandwich) image

I'm gonna show you how to make the world's most famous tuna sandwich, which is really the world's most famous tuna salad, the Niçoise, stuffed and pressed inside a whole loaf of bread. According to people who consider things, this is considered the ultimate picnic sandwich, since it has to be made ahead, and the longer it sits in its own juices, the better.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 8h30m

Yield 6

Number Of Ingredients 16

1 clove garlic, minced
⅓ cup extra-virgin olive oil
1 loaf day-old crusty French bread, split in half lengthwise
2 medium ripe tomatoes, sliced, divided
1 pinch freshly ground black pepper to taste
1 pinch salt to taste
⅓ cup thinly sliced red onion
⅓ cup sliced green olives
⅓ cup sliced black olives
½ cup thinly sliced banana peppers
1 ½ cups olive oil-packed tuna, broken into large chunks
8 oil-packed anchovy fillets
1 tablespoon drained capers
2 medium hard-boiled eggs, sliced
¼ cup fresh basil leaves, or to taste
2 tablespoons white wine vinegar, or to taste

Steps:

  • 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.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 46.9 g, Cholesterol 105.2 mg, Fat 30.1 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 5 g, Sodium 1286.6 mg, Sugar 3.8 g

PAN BAGNAT



Pan Bagnat image

I love making this for a picnic tea. Pressing the sandwich allows the bread to become saturated with the flavours of the ingredients.

Provided by Missy Wombat

Categories     Lunch/Snacks

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

1 long baguette
1 clove garlic, pressed
1/4 cup olive oil (extra-virgin is best)
1 tomatoes, thinly sliced
1 cucumber, thinly sliced
1/2 red onion, thinly sliced
1/2 cup pitted and sliced kalamata olives or 1/2 cup other ripe black olives
salt & fresh ground pepper
4 ounces sliced cheese (no processed slices please! Cut it fresh)
2 hard-boiled eggs
1 red capsicum, thinly sliced
1/4 cup capers, rinsed and drained
1 cup artichoke heart
1/2 cup pesto sauce
herbs (eg fresh basil, oregano, thyme...)

Steps:

  • slice the bread in half lengthwise, nearly all the way through.
  • Carefully open the loaf and spread the garlic on one of the cut sides.
  • Drizzle the olive oil on both sides.
  • Layer the tomato, cucumber, onion and olives and any of the optional ingredients on one half of the bread.
  • Sprinkle with salt and pepper to taste.
  • Close the loaf and wrap in tightly in plastic wrap or aluminium foil.
  • Weight the full length of the Pan Bagnat with a heavy book[or several] for 1-3 hours.
  • Slice and serve.

Nutrition Facts : Calories 1068.2, Fat 30.1, SaturatedFat 8.7, Cholesterol 111.4, Sodium 2027.4, Carbohydrate 160.9, Fiber 12.2, Sugar 11.2, Protein 41.6

PAN BAGNAT



Pan Bagnat image

Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this sandwich within a few hours of making it.

Provided by Mark Bittman

Time 10m

Number Of Ingredients 13

large loaf of crusty bread
sliced tomatoes
roasted red peppers
marinated artichoke hearts
red onion
olives
capers
basil leaves
anchovies
oil-packed tuna or grilled chicken
salt and pepper
red- or white-wine vinegar
olive oil.

Steps:

  • Halve a large loaf of crusty bread horizontally, and remove some of the crumb from each half to make it slightly hollow.
  • Build the sandwich, layering on sliced tomatoes, roasted red peppers, marinated artichoke hearts, red onion, olives, capers, basil leaves and anchovies (if you like them).
  • Oil-packed tuna is classic; grilled chicken is also good. Sprinkle with salt and pepper, drizzle with red- or white-wine vinegar and douse with olive oil.
  • Close the sandwich, wrap well in aluminum foil and weight it down with something heavy (a skillet, a milk jug, a rock, a brick, whatever).
  • Refrigerate overnight or for up to 24 hours. Cut into pieces, and serve.

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PAN BAGNAT RECIPE | ABEL & COLE
3. Season your aubergine slices. Gloss with oil. Pop on a grill rack or baking tray with the whole peppers. Grill or roast on the top shelf of the oven, turning once, till tender and nicely coloured. …
From abelandcole.co.uk


BEST PAN BAGNAT RECIPE - HOW TO MAKE FRENCH TUNA SALAD SANDWICH
2021-05-06 Ingredients . 1 / 2 loaf crusty French baguette; 1 clove garlic, cut in half; 4 to 6 basil leaves; 1 (6oz) can tuna; 3 / 4 cup Nicoise or Kalamata olives, sliced; 1 / 2 cup red bell pepper, …
From food52.com


PAN BAGNAT (FRENCH TUNA SANDWICH) RECIPE - RECIPES.NET
2022-03-22 Chicken Pan Bagnat Recipe. Pan bagnat is a French sandwich that typically contains Nicoise salad and tuna. In this recipe, roasted chicken is used as a substitute for the …
From recipes.net


PAN BAGNAT (CLASSIC FRENCH SANDWICH RECIPE) - MAKEBREAD
2021-12-01 Set aside. Cut the top third of the bread. Scoop out the soft middle part leaving 2-3 cm wall. Drizzle the remaining olive oil inside the hollowed-out loaf and on the lid. Layer the …
From makebread.com.au


CURTIS STONE | PAN BAGNAT
Season the basil mayonnaise to taste with salt and pepper. 2. In a small bowl, gently fold the tuna, olives, capers, and the remaining lemon zest and juice to combine, keeping the tuna in large …
From curtisstone.com


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