Pan Bagnat Recipe
Tuna, hard boiled egg, olives, heirloom tomato, cucumber, onion, artichoke heart, basil, radish and sherry vinaigrette in baguette
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Ingredients
Start by boiling the eggs until fully cooked. Once done, allow them to cool, peel, and slice them. Chop the cucumber, onion, tomato, and artichoke hearts into bite-sized pieces. Rinse the olives and radishes.
- 2
Assemble the Sandwich
Slice the baguette lengthwise and hollow out some of the bread if desired. Spread the canned tuna evenly on the bottom half of the baguette. Layer the sliced hard-boiled eggs, olives, chopped tomato, cucumber, onion, artichoke hearts, fresh basil, and sliced radishes on top of the tuna.
- 3
Dress the Sandwich
Drizzle the sherry vinaigrette over the assembled ingredients. You can use store-bought vinaigrette or make your own by combining sherry vinegar, olive oil, salt, and pepper.
- 4
Finish and Serve
Place the top half of the baguette on the sandwich and press down gently. Wrap the sandwich in parchment paper and let it sit for at least 30 minutes to allow the flavors to meld. Cut into portions and serve.
