The French Picnic Baguette Pan Bagnat Recipes

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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

THE FRENCH PICNIC BAGUETTE - PAN BAGNAT



The French Picnic Baguette - Pan Bagnat image

This delightful sandwich from Nice, in the South of France, started out as a Salade Niçoise in which stale bread was crumbled about an hour before it was served. The name literally means "bathed bread" - alluding to the spreading of olive oil on the bread and the softening of the inside of the bread after the filling has been added. It can be made with varying ingredients and various amounts but the basics are listed below, feel free to adapt it to your own preferences. I make these the night before we plan to go on a picnic; I then wrap a piece of greaseproof/brown paper around each roll or baguette sandwich, and tie them with kitchen string - it keeps them all together and looks very "French Rustic"! (It also helps to hold the sandwich together whilst eating them!) A French classic which is essential on the picnic menu.

Provided by French Tart

Categories     Lunch/Snacks

Time P5DT10m

Yield 4 serving(s)

Number Of Ingredients 13

1 baguette, the wider type such as Pain (or 4 ciabatta rolls)
1 garlic clove, peeled
extra virgin olive oil
salt
black pepper
2 hard-boiled eggs, peeled and thinly sliced
200 g good quality tuna
3 -4 ripe tomatoes, sliced
6 salted anchovies
pitted black olives
1/2 red onion, finely sliced into rings
1/2 cos lettuce, leaves roughly torn (or something similarly crunchy)
white wine vinegar

Steps:

  • Cut the baguette into even size portions.
  • Then cut the baguette pieces or bread rolls in half lengthways, and scoop out some of the bread filling. (You use this for a gratin-type affair later in the week or for breadcrumbs).
  • Rub the garlic over the inside of both halves, drizzle with a generous amount of olive oil and season well.
  • In one hollowed-out half, pack in the egg slices, tuna, tomatoes, anchovies, olives, chopped red onion and lettuce leaves.
  • Drizzle with more oil, and a little white-wine vinegar.
  • Put the other half of the baguette or bread roll on top, wrap snugly in tinfoil and place on a flat surface. Lay some big books on top to weigh it down. (I use a Larousse Gastronomique!).
  • Leave for an hour or two. Then remove the tinfoil and wrap a band of greaseproof or brown paper around the middle of each portion, and tie tightly with kitchen string.
  • These can then be stored overnight in a covered container until next day. (This is not necessary - but can be handy to avoid all the fuss next day!).
  • Take them on your picnic with wine, fruit and good company!
  • Sublime!

Nutrition Facts : Calories 458.3, Fat 8.9, SaturatedFat 2.2, Cholesterol 125, Sodium 752.5, Carbohydrate 67, Fiber 6.4, Sugar 4.5, Protein 26.7

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.

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