A pressed Provençal sandwich filled with tuna, tomato, egg, olives and olive oil.
Pan Bagnat is a pressed Provençal sandwich filled with tuna, tomato, egg, olives and olive oil.
Make Pan Bagnat when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Split the rolls and rub or drizzle the insides generously with olive oil.
Layer tomato, tuna, egg, olives and anchovies if using.
Season well with salt, pepper and a little more olive oil.
Close tightly, wrap and press under a light weight for 20 to 30 minutes.
Unwrap and serve once the bread has absorbed the dressing without becoming mushy.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
Explore more guides in the same category.
Crisp-edged bacon in soft buttered bread with brown sauce or ketchup.
Grilled oily fish in bread with onion, tomato, herbs and lemon, an Istanbul waterfront classic.
A crisp baguette filled with savoury pork, pâté, pickles, cucumber, herbs and chilli.
The Catalan ham-and-cheese toastie, crisp outside with a molten centre.
Crisp bacon, cool lettuce and ripe tomato in toasted bread with mayonnaise.
Crisp fried squid rings tucked into crusty bread, often finished simply with lemon.
Spanish potato omelette tucked into a crusty baguette, simple and deeply satisfying.
A vibrant layered vegetable sandwich with green chutney, spiced potato, beetroot and masala.