Jul 14 2026
Restaurants›Avert Brasserie›Pan Bagnat Recipe

Pan Bagnat Recipe

Inspired by Avert Brasserie
Time1h 30m
Serves4

tuna salad, tapenade, aioli

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Ingredients

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For the Pan Bagnat

For the Tapenade

For the Aioli

Method

For the Pan Bagnat

  1. 1

    Prepare the Bread

    Cut the French bread in half horizontally. Hollow out some of the soft inside to create a cavity for the fillings.

  2. 2

    Make the Tuna Salad

    In a bowl, mix the canned tuna, chopped olives, capers, olive oil, salt, and pepper. Taste and adjust seasoning as needed.

  3. 3

    Layer the Ingredients

    Spread the tuna salad evenly onto the bottom half of the bread. Layer the sliced tomatoes, hard-boiled eggs, and lettuce leaves on top.

  4. 4

    Close and Press

    Place the top half of the bread onto the layered ingredients. Wrap the Pan Bagnat tightly in plastic wrap and place a heavy object on top to press it down. Let it sit for at least 1 hour.

For the Tapenade

  1. 5

    Blend the Tapenade

    In a food processor, combine the black olives, capers, minced garlic, olive oil, lemon juice, and parsley. Blend until smooth. Adjust seasoning to taste.

For the Aioli

  1. 6

    Prepare the Aioli

    In a bowl, whisk together the minced garlic, egg yolk, and lemon juice. Slowly drizzle in the olive oil while whisking continuously until the mixture emulsifies and thickens. Season with salt.

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