{"id":"8d4ad5f2-fe03-48ac-ac13-f1b0a205ec79","url":"https://recipestripper.com/recipes/8d4ad5f2-fe03-48ac-ac13-f1b0a205ec79","source_url":"https://www.thekitchn.com/pan-bagnat-recipe-23786881","title":"Pan Bagnat","description":"A spectacularly special French picnic sandwich full of everything that makes a classic Nicoise salad so great — tuna, eggs, herbs, olives, radishes and onion.","servings":3,"servings_text":"3 servings","prep_time":"PT1800S","total_time":"PT1800S","ingredients":[{"text":"1/2  medium red onion, very thinly sliced (3/4 cup)","item":"medium red onion, very thinly sliced","quantity":0.5,"metric_alternate":{"quantity":0.75,"unit":"cup"}},{"text":"3 tablespoons red wine vinegar","item":"red wine vinegar","quantity":3,"unit":"tbsp"},{"text":"3 tablespoons coarsely chopped fresh parsley leaves","item":"coarsely chopped fresh parsley leaves","quantity":3,"unit":"tbsp"},{"text":"1 1/2 teaspoons olive oil from the anchovies","item":"olive oil from the anchovies","quantity":1.5,"unit":"tsp"},{"text":"2 1/2  anchovies packed in olive oil, minced","item":"anchovies packed in olive oil","quantity":2.5,"preparation":"minced"},{"text":"1/2 clove garlic, minced or finely grated","item":"garlic","quantity":0.5,"unit":"clove","preparation":"minced or finely grated"},{"text":"8 ounces on-the-vine or heirloom tomatoes (2 small), thinly sliced","item":"on-the-vine or heirloom tomatoes (2 small)","quantity":8,"unit":"oz","preparation":"thinly sliced"},{"text":"1/4 teaspoon kosher salt","item":"kosher salt","quantity":0.25,"unit":"tsp"},{"text":"1/4 teaspoon freshly ground black pepper","item":"freshly ground black pepper","quantity":0.25,"unit":"tsp"},{"text":"1 9 to 12-inch long unsliced loaf ciabatta or crusty sourdough bread (14 to 16 ounces)","item":"9 to 12-inch long unsliced loaf ciabatta or crusty sourdough bread","quantity":1,"metric_alternate":{"quantity":14,"unit":"oz"}},{"text":"7-10 ounces tuna packed in olive oil (net weight), such as Tonnino Ventresca","item":"tuna packed in olive oil (net weight), such as Tonnino Ventresca","quantity":7,"quantity_max":10,"unit":"oz"},{"text":"2 tablespoons extra-virgin olive oil, plus more for drizzling","item":"extra-virgin olive oil","quantity":2,"unit":"tbsp","preparation":"plus more for drizzling"},{"text":"2 tablespoons Dijon mustard","item":"Dijon mustard","quantity":2,"unit":"tbsp"},{"text":"1/2 cup pitted Castelvetrano or Niçoise olives, or a combination, coarsely chopped","item":"pitted Castelvetrano or Niçoise olives, or a combination","quantity":0.5,"unit":"cup","preparation":"coarsely chopped"},{"text":"2  hard-boiled eggs, peeled and thinly sliced","item":"hard-boiled eggs","quantity":2,"preparation":"peeled and thinly sliced"},{"text":"1/3 cup thinly sliced red radishes (2 to 3)","item":"thinly sliced red radishes","quantity":0.3333333333333333,"unit":"cup","preparation":"2 to 3"}],"instructions":[{"number":1,"text":"Stir 1/2 very thinly sliced medium red onion and 3 tablespoons red wine vinegar together in a medium bowl. Let sit, tossing occasionally, for 30 minutes to 1 hour. Meanwhile, make the parsley mixture."},{"number":2,"text":"Stir 3 tablespoons coarsely chopped fresh parsley leaves, 1 1/2 teaspoons olive oil from the anchovies, 2 1/2 minced anchovies, and 1/2 minced garlic clove together in a small bowl."},{"number":3,"text":"About 30 minutes before you’re ready to assemble the sandwich, season the tomatoes and toast the bread. Heat the oven to 350ºF. Arrange 8 ounces thinly sliced tomatoes in a single layer on a plate lined with a double layer of paper towels. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper."},{"number":4,"text":"Using a serrated knife, halve 1 loaf ciabatta bread horizontally. Using your hands, scoop out some of the bread from the center of each loaf, creating a well for the ingredients (reserve the scooped-out bread for another use). Place cut-side up directly on the middle rack and bake until toasted and the top is dry to the touch, about 10 minutes. Let cool for at least 10 minutes."},{"number":5,"text":"When ready to assemble, drain the red onion. Drain 7 to 10 ounces tuna packed in olive oil."},{"number":6,"text":"Drizzle 2 tablespoons extra-virgin olive oil over the cut-sides of the bread. Spread 2 tablespoons Dijon mustard on the cut side of the top half. Spread the parsley mixture onto the cut side of the bottom half."},{"number":7,"text":"Layer on the bottom half in the following order: 2 thinly sliced hard-boiled eggs, tomatoes, tuna, 1/2 cup coarsely chopped pitted olives, red onion, and 1/3 cup thinly sliced red radishes. Drizzle with a little more extra-virgin olive oil. Close with the top half of the loaf."},{"number":8,"text":"Wrap tightly in plastic wrap and place on a baking sheet. Top with a second baking sheet. Place a heavy weight (like a 20-pound dumbbell) on top to weight the sandwich down. (Alternatively, top with a Dutch oven and fill with canned food or heavy objects.) Press for 1 to 2 hours at room temperature. Unwrap and cut crosswise into 3 to 4 pieces."}],"date_published":"2026-10-29T23:42:12.275157+00:00","date_modified":"2026-10-29T23:42:12.275157+00:00"}