Le Pain Bagnat Recipe

Prepare the baguette

Slice the baguette horizontally about two-thirds through so the top remains attached, creating a hinged sandwich. If preferred, cut into two servings at this point.

Lightly hollow the interior crumb from the bottom half (leave about 1/4 inch) to create room for fillings and to keep texture balanced.

Brush the inside of both top and bottom lightly with 1 tablespoon extra-virgin olive oil.

Mix mayonnaise and Dijon mustard (if using) in a small bowl. Spread about 3 tablespoons of the mayo mixture evenly over the bottom half of the baguette and reserve 1 tablespoon for the top.

Cook eggs

Place the eggs in a small saucepan, cover with cold water by 1 inch, bring to a gentle boil, then remove from heat and cover. Let sit 9–10 minutes for firm hard-boiled yolks. Drain and cool in ice water for 5 minutes, then peel and slice into rounds.

Prepare tuna

Drain the canned tuna well. Flake the tuna into a bowl with a fork. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon lemon juice. If using capers, fold them in now. If you prefer a creamier filling, stir in the remaining 1 tablespoon mayonnaise to combine (optional).

Prepare the tomato and lettuce: slice the tomato into 1/4-inch rounds and pat dry on paper towels to avoid excess moisture. Arrange washed and dried lettuce leaves so they are ready to layer.

If using jarred roasted red pepper, drain and pat dry, then slice into strips. Thinly slice red onion if using.

Halve the olives if whole.

On the bottom half of the baguette (over the mayo), arrange lettuce leaves first to form a moisture barrier and even bed for fillings.

Spoon the seasoned flaked tuna in an even layer over the lettuce, pressing lightly so it adheres to the bread.

Layer tomato slices on top of the tuna, slightly overlapping. Season the tomato layer very lightly with a pinch of salt and a grind of black pepper.

Arrange sliced hard-boiled eggs over the tomatoes in a single layer. Drizzle the reserved 1 tablespoon mayonnaise over the eggs in a few small dollops, or spread evenly if preferred.

Scatter roasted red pepper strips and halved olives across the eggs, and add thin red onion slices and basil leaves as desired.

Close the sandwich with the top half of the baguette. Press down gently, then wrap tightly in parchment or plastic wrap and refrigerate for 20–30 minutes to allow flavors to meld and to help the sandwich hold together (traditional for Le Pain Bagnat).

Unwrap, slice into serving portions (typically 2), and slice across at a slight diagonal. Serve cold or at cool room temperature.