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French, Provence
Pan Bagnat Recipe-1253

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Essentially a Salade Niçoise sandwich, this Provençale worker's sandwich roughly translates as "wet bread".

Yield: Makes 4 servings
Prep time: 20 Mins, Plus Chilling


  • 4 round crusty rolls
  • 2 garlic cloves, cut in half
  • 4 tbsp olive oil
  • 1 tbsp white wine vinegar
  • Salt and freshly ground black pepper
  • One 6 oz (168g) can tuna in oil, drained
  • ½ green pepper, seeded and sliced
  • 2 scallions, sliced
  • ¼ cucumber, thinly sliced
  • ½ cup green beans, cooked
  • 8 pitted Kalamata olives
  • 1 hard boiled egg, sliced
  • 2 large tomatoes, sliced
  • 12 anchovy fillets
  • 8 basil leaves


1. Cut each roll in half and pull out most of the soft crumbs. Rub the insides of the rolls with the cut sides of the garlic. Mix the oil and vinegar and season with salt and pepper. Drizzle over the cut surfaces of the rolls.

2. Mix together the tuna, green pepper, scallions, cucumber, green beans, and olives. Divide the tuna mixture among the bottom halves of the rolls. Top each with equal amounts of the sliced egg and tomatoes, then 3 anchovy fillets and 2 basil leaves. Cover with the top of the rolls.

3. Wrap each in plastic wrap and refrigerate for at least 1 hour. Serve chilled or at room temperature.


Prepare ahead: The pan bagnat is best made at least 1 hour ahead.

© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

370kcal (19%)
110mg (11%)
28mg (46%)
80mcg RAE (3%)
76mg (25%)
1246mg (52%)
3g (16%)
19g (30%)
3mg (19%)

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