Pan Bagnat (Pressed French Tuna Sandwich) Recipe

 

Pan Bagnat (Pressed French Tuna Sandwich) Recipe

Enjoy the taste of the French Riviera with our Pan Bagnat recipe. This classic Provençal sandwich includes tender tuna, crunchy vegetables, and creamy aioli, all between a crusty baguette. It’s perfect for a quick and tasty meal.

                                        Credit: Chef John

  Why You'll Love This 

You’ll appreciate this recipe for its simplicity and flavor. The blend of high-quality tuna, fresh vegetables, and rich aioli works beautifully together. Plus, the pressing gives the sandwich a nice texture.

 

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Total Time: 20 minutes

Servings: 4 people

Difficulty Level: Easy

Ingredients

For the tuna

·       1 can of high-quality tuna in oil, drained and flaked 

·       2 tablespoons of mayonnaise 

·       1 tablespoon of Dijon mustard 

·       1 tablespoon of chopped fresh chives 

·       Salt and pepper to taste 

For the aioli

·       1/2 cup of mayonnaise 

·       2 cloves of garlic, minced. 

·       1 tablespoon of freshly squeezed lemon juice 

·       Salt and pepper to taste 

For the sandwich

·       1 crusty baguette 

·       1/4 cup of sliced red onion 

·       1/4 cup of sliced cucumber 

·       1/4 cup of sliced tomatoes 

·       1/4 cup of chopped hard-boiled egg. 

·       Lettuce leaves 

Tools 

·       Mixing bowl 

·       Whisk 

·       Cutting board 

·       Knife 

·       Sandwich press or grill 

Instructions

Step 1: Prepare the Tuna 

1. In a mixing bowl, combine the flaked tuna, mayonnaise, Dijon mustard, and chopped chives. Mix well. 

2. Season with salt and pepper to taste.

Step 2: Prepare the Aioli 

1. In a small bowl, mix the mayonnaise, garlic, and lemon juice. 

2. Season with salt and pepper to taste.

Step 3: Assemble the Sandwich 

1. Slice the baguette in half and lightly toast it. 

2. Spread a layer of aioli on the bottom half of the baguette. 

3. Add the tuna mixture, sliced red onion, cucumber, tomatoes, and chopped hard-boiled egg. 

4. Top with a few lettuce leaves. 

5. Place the top half of the baguette on the sandwich.

Step 4: Press the Sandwich 

1. Wrap the sandwich in plastic wrap or aluminum foil. 

2. Place a heavy object, like a cast-iron skillet, on top of the sandwich. 

3. Let it press for at least 10 to 15 minutes.

Approximate Macronutrient Breakdown (per serving) 

v  Calories: 350-400 

v  Protein: 30-40g 

v  Fat: 15-20g 

v  Carbohydrates: 20-25g 

Serve the Pan Bagnat with a side of mixed greens or a simple green salad.

Tips and Variations 

o   Use high-quality tuna for the best taste. 

o   Add chopped olives or capers for extra flavor. 

o   Try different types of bread, like ciabatta or baguette. 

o   Include sliced cheese, such as Gruyère or Emmental.

Frequently Asked Questions 

1. What type of tuna is best for this recipe?

Look for high-quality tuna in oil, such as albacore or yellowfin. 

2. Can I make the aioli from scratch?

Yes, you can make aioli from scratch using egg yolks and olive oil. 

3. How do I keep the sandwich fresh?

Assemble the sandwich just before serving and store it in an airtight container. 

4. Can I add other ingredients to the sandwich?

Yes, feel free to be creative with your ingredients. 

5. How do I press the sandwich?

Use a heavy object, like a cast-iron skillet, to press it. 

6. Can I make this recipe ahead of time?

Yes, you can prepare the ingredients ahead and assemble the sandwich just before serving.