If you’ve ever dreamed of eating the French Riviera between two pieces of bread, the Pan Bagnat (Niçoise Sandwich) is your answer. This classic Provençal street food is brimming with tuna, briny olives, herbs, eggs, and veggies—soaked with good olive oil and a zippy vinaigrette. Best of all, every crunchy, juicy bite delivers a burst of sunshine that’s hard to resist!
Why You’ll Love This Recipe
- Authentic Riviera Flavors: This sandwich brings together all the salty, herby, and sun-kissed tastes of Nice in one irresistible bite.
- Perfect Make-Ahead Picnic Food: Pan Bagnat (Niçoise Sandwich) is designed to get even better as it sits, making it ideal for picnics, beach days, or al desk lunches.
- Vibrant, Satisfying & Balanced: With layers of tender tuna, creamy eggs, briny olives, fresh herbs, and crunchy baguette, every mouthful is packed with color and texture.
- Customizable for Every Palate: Flexible ingredients allow you to tweak it for dietary preferences or use what you have in the fridge!
Ingredients You’ll Need
Pan Bagnat (Niçoise Sandwich) is all about simple, high-quality staples that shine together. Each ingredient brings something essential—whether it’s bright acidity, salty pop, creamy richness, or hearty crunch.
- Large Tomato: Provides juicy freshness and a hint of sweetness; use ripe, in-season tomatoes for the best flavor.
- Small Red Onion: Adds a pleasant bite and a splash of color—soak in vinegar to mellow the sharpness.
- Red Wine Vinegar: Lifts all the flavors and forms the tangy backbone of the dressing.
- Garlic Clove: A hint of fragrant warmth that infuses the vinaigrette.
- Kosher Salt: Essential for seasoning, bringing out every ingredient’s goodness.
- Large Baguette: The crispy, chewy vessel that soaks up all those gorgeous juices—hollowing it out prevents sogginess!
- Niçoise (or Kalamata) Olives: Bring a briny, robust punch that is signature to the sandwich.
- Fresh Parsley Leaves & Stems: For herbal brightness and a touch of green.
- Capers: Tiny, aromatic bursts of saltiness that make the flavors dance.
- Fresh Marjoram or Oregano: Lends a Mediterranean savory note that ties everything together.
- Anchovy Fillets: Melt into the relish, adding deep umami without tasting “fishy.”
- Extra-Virgin Olive Oil: Silky, peppery richness soaks into the bread and all the fillings.
- Dijon Mustard: Zesty and bold, this French classic gives a flavorful kick to the sauce.
- Black Pepper: Freshly ground is best for that gentle earthy heat.
- Olive Oil-packed Tuna: Meaty, tender, and loaded with rich flavor—choose the best you can find!
- Hard-Cooked Eggs: Sliced thin for creamy texture and extra protein; classic to any Niçoise inspiration.
Variations
There’s plenty of room to make Pan Bagnat (Niçoise Sandwich) your own. These simple tweaks let you tailor the sandwich to your tastes, dietary needs, or even just what’s on hand in your fridge and pantry.
- Vegetarian Pan Bagnat: Skip the tuna and anchovies; add grilled eggplant, artichoke hearts, or roasted peppers for a crave-worthy meatless version.
- Low-Carb Option: Pile the fillings onto large lettuce leaves or serve as a composed salad with torn baguette on the side.
- Extra Crunch: Add sliced radishes or cucumbers for extra snap and freshness.
- Go Spicy: Slip in a few rings of pickled hot peppers or a spread of harissa for a Mediterranean kick.
How to Make Pan Bagnat (Niçoise Sandwich)
Step 1: Prep Your Ingredients
Preheat your oven to 350°F so you’re ready to toast the baguette later. Meanwhile, slice your tomatoes and lay them on a paper towel-lined plate—this dries them off a bit so the sandwich doesn’t get soggy. Slice the red onion thinly and soak with minced garlic, red wine vinegar, and kosher salt in a bowl, letting everything mingle and mellow.
Step 2: Hollow and Toast the Baguette
Slice the baguette horizontally. Carefully scoop out some of the soft crumb from the bottom half, leaving about a half-inch border all around—this gives a “trough” for the luscious filling. Lay both halves cut-side up on a baking sheet, and toast in the oven for about 5 minutes, until golden but still chewy.
Step 3: Make the Olive-Herb Relish
In your food processor, pulse together the olives, capers, parsley, anchovies, and oregano (or marjoram) just until everything is chopped and well mixed but not mushy. Scrape this fragrant mixture into the bowl with your marinated onions and vinegar, and give it a good stir to combine.
Step 4: Finish the Dressing
Pour in a quarter cup of olive oil and the Dijon mustard into the bowl. Mix until everything is evenly coated and transformed into a punchy, chunky relish you’ll want to put on everything!
Step 5: Build the Sandwich
Brush the inside of each baguette half with a tablespoon of olive oil. Spread two-thirds of the olive-onion relish onto the bottom. Layer the tuna evenly on top, then drizzle with the last two tablespoons of olive oil. Shingle on the tomato slices, then top with rows of egg slices. Finish with the remaining relish. Cap with the top half of the baguette.
Step 6: Press and Rest
For that Pan Bagnat magic, wrap each sandwich half tightly in plastic wrap. Place both halves side by side, top with a sheet pan, and weigh it down with a Dutch oven or heavy skillet. Let the sandwiches flatten for 30–60 minutes (or longer in the fridge)—this melds the flavors and compresses the fillings beautifully.
Step 7: Unwrap, Slice, and Enjoy
Unwrap your masterpiece, let it rest briefly on paper towels to sop up any excess juices, and slice each half in half again if you like. Now it’s time to bite in and experience the vibrant, sunshine-on-your-tongue flavor of Pan Bagnat (Niçoise Sandwich)!
Pro Tips for Making Pan Bagnat (Niçoise Sandwich)
- Bread Selection Matters: Opt for a sturdy, crusty baguette to avoid sogginess—hollowing out the bread helps it absorb all the flavors without falling apart.
- Slice Veggies Thin: Thinly slicing tomatoes, onions, and eggs ensures each bite has a balance of textures and prevents overstuffing.
- Press for Perfection: Don’t skip the pressing step—this helps all those robust flavors marry and gives Pan Bagnat (Niçoise Sandwich) its signature texture.
- Olive Oil is Key: Don’t skimp on quality olive oil; it carries the flavors and creates the luscious, moist crumb essential to this sandwich.
How to Serve Pan Bagnat (Niçoise Sandwich)
Garnishes
Scatter a little extra chopped parsley or a sprinkle of flaky sea salt over the sliced sandwiches for a fresh look and an extra punch of flavor. Sometimes, a wedge of lemon on the side brings out even more brightness.
Side Dishes
This sandwich pairs beautifully with a simple green salad tossed in vinaigrette, slender French green beans, or crispy potato chips for classic French picnic vibes. A small bowl of Provençal olives or marinated veggies on the side doesn’t hurt, either!
Creative Ways to Present
Wrap Pan Bagnat (Niçoise Sandwich) in parchment and twine for a rustic picnic basket look, or slice it into little wedges for a vibrant party platter. For a gourmet touch, serve open-faced halves topped with microgreens and edible flowers.
Make Ahead and Storage
Storing Leftovers
Leftover Pan Bagnat (Niçoise Sandwich) keeps well tightly wrapped in the fridge for up to 24 hours. The flavors continue to deepen, making it arguably even better the next day—just be sure to set it on a paper towel to soak up extra moisture before serving.
Freezing
Freezing is not recommended for this sandwich—fresh veggies and baguettes lose their texture, and the filling can get watery. Always assemble fresh, or at most a day ahead.
Reheating
No need to reheat Pan Bagnat (Niçoise Sandwich)—this beauty is best enjoyed at cool room temperature. If chilled, just let it sit out for 10 minutes before eating so the olive oil and flavors can bloom.
FAQs
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Can I make Pan Bagnat (Niçoise Sandwich) in advance?
Absolutely! In fact, Pan Bagnat (Niçoise Sandwich) is designed to be made ahead. Pressing and resting the sandwich allows all the flavors to meld. You can assemble and press it up to a day ahead and keep it wrapped and chilled in the fridge until you’re ready to eat.
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What bread is best for Pan Bagnat?
A classic, crusty French baguette is ideal. Look for one with a crisp exterior and chewy crumb—it holds up to the juicy fillings without turning soggy. Hollowing out the center also helps create space for all the deliciousness!
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Are anchovies essential in the Pan Bagnat (Niçoise Sandwich)?
Anchovies contribute a deep umami saltiness that is authentic to traditional recipes, but if you’re not a fan, you can leave them out or replace with extra olives or capers—your sandwich will still taste incredible.
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How do I prevent my Pan Bagnat from getting soggy?
Lay tomato slices on paper towels first, remove part of the inner bread, and always use crusty baguette. The pressing step actually helps distribute moisture evenly, ensuring the sandwich is luscious but never soggy.
Final Thoughts
If you’re searching for a meal that transports you to the Mediterranean coast with one bite, Pan Bagnat (Niçoise Sandwich) is that dreamy escape. It’s rustic, vibrant, and just a bit of an edible celebration—perfect for summer gatherings, park picnics, or making an average lunch extraordinary. Give it a try, and watch it become your new picnic staple!
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Pan Bagnat (Niçoise Sandwich) Recipe
- Prep Time: 30 minutes
- Cook Time: NA
- Total Time: ~1 hour
- Yield: 2–4 servings 1x
- Category: Sandwich
- Method: Baking, Mixing, Assembling
- Cuisine: French
- Diet: Vegetarian
Description
Pan Bagnat is a classic Niçoise sandwich that is perfect for a picnic or a light, flavorful meal. Filled with tuna, olives, capers, and fresh herbs, this sandwich is a taste of the Mediterranean in every bite.
Ingredients
Filling:
- 1 Large Tomato, cored and sliced thin
- 1 Small Red Onion, sliced thin
- 3 tbsp. Red Wine Vinegar
- 1 Garlic Clove, minced
- 1/2 tsp. Kosher Salt
- 1 Large Baguette, sliced horizontally
- 3/4 cup Niçoise Olives, pitted (or Kalamata Olives)
- 1/2 cup Fresh Parsley Leaves and Tender Stems
- 3 tbsp. Capers, rinsed
- 2 tbsp. Fresh Marjoram or Oregano Leaves
- 3 Anchovy Fillets, rinsed and patted dry
- 1/2 cup Extra-Virgin Olive Oil, divided
- 2 tbsp. Dijon Mustard
- 1/4 tsp. Black Pepper
- 2 (6 1/2 ounce) Jars Olive Oil-packed Tuna, drained
- 3 Hard-Cooked eggs, sliced thin
Instructions
- Preheat the oven to 350 degrees F. Lay the tomato slices on a paper towel-lined plate to absorb the tomato juices.
- In a medium sized bowl, combine the thinly sliced red onion with the minced garlic, 3 tablespoons of red wine vinegar and kosher salt, toss to combine and set aside.
- Slice the baguette in half lengthwise. Remove the inner crumb from the bottom half of the baguette, leaving a 1/2-inch border of the bread intact.
- Toast the baguette on the center rack in the oven, cut sides up, in the oven for about 5 minutes, until only lightly toasted.
- Combine olives, capers, parsley, anchovy fillets and fresh oregano (or marjoram) in the bowl of a food processor. Pulse several times until the mixture is coarsely and evenly chopped.
- Add the olive and herb relish to the bowl with the onion and red wine vinegar.
- Give it a good stir and add 1/4 cup of olive oil. Stir in the olive oil and add the 2 tablespoons of dijon. Mix well to fully combine and set aside.
- Drain the oil-packed tuna (save the oil from the tuna to use in another dish). Slice the hard-cooked eggs into thin slices.
- Brush the inside of each toasted baguette half with a tablespoon of olive oil.
- Use 2/3 of the olive herb relish/onion mix to evenly cover the bottom half of the baguette.
- Then place the tuna evenly on top of the olive herb relish/onion mix. Pour remaining 2 tablespoons of olive oil over the tuna.
- Shingle the tomato slices on top of the tuna. Then shingle the egg slices on top of the tomato.
- Use the remaining olive herb relish/onion mix to cover the eggs.
- Place the top half of the baguette on top.
- Clear your work surface and stretch a large piece of plastic wrap, flat on the surface. Carefully slice the sandwich in half crosswise. We will wrap each half tightly in plastic wrap.
- Place the halves side by side and place a sheet pan on top of the sandwich halves. Then place a Dutch oven or other very heavy pan on top of the sheet pan, positioned on top of the sandwich halves.
- Let the sandwiches flatten for 30 minutes to one hour. Refrigerate the halves if you’re planning to enjoy the sandwiches later. If you will eat them right away, unwrap the sandwiches and place them on a paper towel to absorb excess liquid for a few minutes.
- Slice each half in half again, if desired and serve! Serves: 2-4
Nutrition
- Serving Size: 1 sandwich
- Calories: Approximately 550
- Sugar: 3g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 250mg
