If you love bold, briny Mediterranean flavors layered into the ultimate picnic sandwich, this Pan Bagnat is for you! Inspired by a Niçoise salad, this pressed sandwich is packed with olive oil tuna, jammy eggs, punchy olive salad and bright pickled onions.
Jump to:
About This Recipe
This Mediterranean Pan Bagnat (Niçoise-Inspired sandwich) was inspired by one I had at a Vietnamese restaurant in Hawaii, where it was made as a cross between a banh mi and a Niçoise sandwich.
I loved the layered pickled vegetables and bold Mediterranean flavors, so I recreated this pressed sandwich with a more classic French spin. There's a briny olive and caper salad, oil-packed tuna, and a perfectly medium-boiled egg.
It’s strongly influenced by a traditional Niçoise salad, but made much closer to a classic pan bagnat, which is the iconic French picnic sandwich that’s meant to sit and soak up all those bold flavors. And honestly? The longer this sandwich rests, the better it gets, making it a perfect make-ahead sandwich!
📋 Ingredients
This Niçoise-inspired sandwich is built on simple ingredients, but quality makes all the difference:
- Baguette: Use a medium sized baguette with a sturdy crust that’s about 12 inches long. Before assembling, hollow out some of the interior, this gives room for filling and keeps the sandwich from feeling too bready.
- Eggs: A perfectly medium boiled egg with a jammy yolk gives the sandwich a delicious rich layer of flavor.
- To make them: bring a pot of water to a boil, gently lower in the eggs, and cook for 8 minutes. Transfer immediately to an ice bath, cool, peel, and slice. If you prefer fully set yolks, cook 1 minute longer. You can also use store-bought hard-boiled eggs for convenience.
- Tuna: This is the time to use a really good quality tuna packed in olive oil. Gently flake the tuna instead of mashing it, and drizzle a little of the reserved olive oil over the tuna when assembling for extra flavor.
- Olives: I use a mixture of Castelvetrano and Kalamata olives. The Castelvetrano are buttery and mild, while the Kalamata bring deeper, briny flavor. For a more traditional touch, Niçoise olives would also be delicious.
- Anchovies: Anchovies add incredible savory flavor without making the sandwich taste fishy. Just a couple fillets, finely chopped and stirred into the mayo, make all the difference. If you don’t have fillets, anchovy paste works perfectly.
- Tomatoes: Use the ripest, most flavorful tomatoes you can find. Heirloom, Early Girl, or Kumamoto tomatoes are all great options. Slice and drain briefly on a paper towel-lined plate to prevent excess moisture in the sandwich.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Bread Options: Instead of baguette, make the sandwich with ciabatta, which holds up well for making sandwiches or focaccia for a more olive oil–rich bite.
- Make Seared Tuna: If you want to elevate this even more, layer in seared tuna instead of jarred tuna. It’s not traditional, but would be absolutely delicious.
- Add More Vegetables: Marinated artichoke hearts, sun-dried tomatoes, roasted red peppers, or thinly sliced radishes would all be fantastic additions.
- Anchovy Substitute: If you don’t have anchovy fillets, anchovy paste works beautifully and is easy to keep on hand.
- No Tuna? Swap the tuna for cooked shredded chicken for a different but equally satisfying variation.
- Egg Preference: Prefer a fully set yolk? Cook the eggs a minute longer for a more classic hard-boiled texture.
⏲️ Instructions
Make the Anchovy-Dijon Spread: In a small bowl, stir together mayonnaise, chopped anchovies and Dijon mustard until smooth and well combined.
Make the Pickled Onions: In a small bowl, combine sliced red onion, red wine vinegar, a pinch of sugar and salt. Toss well and let sit for at least 20 minutes.
Make the Olive Salad: In a bowl, combine the chopped Castelvetrano olives, Kalamata olives, capers, parsley, basil and drizzle with olive oil and red wine vinegar and toss to combine.
Prepare the Bread: Gently remove some of the soft interior of the baguette to create space for the filling. Spread the anchovy-Dijon mixture evenly on both sides.
Assemble the Sandwich: Layer the flaked tuna, tomato slices and gently press the olive herb salad on top.
Finish Layering the Sandwich: Top with sliced medium-boiled eggs, drained pickled red onions and finish with sliced pepperoncini, if using.
📍 Recipe Tips
- Use Good Tomatoes: Find the best in-season tomatoes and let them drain on a paper towel-lined plate. A light sprinkle of salt helps draw out excess moisture and prevents a soggy sandwich.
- Don’t Over-Chop the Olives: You want a textured, rustic chop, not a paste.
- Choose Good Quality Tuna: Tuna packed in olive oil has fantastic flavor and much better texture. Gently flake the thick filets, instead of mashing, and drizzle a little of the reserved oil over the tuna for even more flavor.
- Press and Rest the Sandwich: After assembling, gently press the sandwich down and let it sit for at least 10 to 20 minutes before slicing. This helps the flavors meld and gives you that true pan bagnat feel.
- Make Components Ahead: The anchovy spread, pickled onions, olive salad, and eggs can all be made ahead of time. Assemble just before serving or a few hours in advance.
Serving Suggestions
This French pan-bagnat is made for leisure picnics:
- Serve with crisp salt and vinegar potato chips.
- Pair with a chilled rosé or something sparkling.
- Add a bright side like lemony Lebanese potato salad.
- Or serve alongside a simple antipasto-style salad for a Mediterranean spread.
More Picnic Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Pan Bagnat (Nicoise-inspired Sandwich)
LittleFerraroKitchen.com
Equipment
Ingredients
For the Sandwich
- 1 medium baguette about 12 inches, sliced in half lengthwise
- 1 6 ounce jar Italian tuna packed in olive oil, drained use half for lighter sandwiches or the full jar for extra hearty)
- 2 large eggs
- 1 to 2 medium ripe tomatoes sliced
- Kosher salt and freshly cracked black pepper
- Sliced peperoncini to taste
Quick Pickled Red Onion
- ½ medium red onion thinly sliced
- ¼ cup red wine vinegar
- Pinch sugar
- Kosher salt
Olive Herb Salad
- ¼ cup Castelvetrano olives chopped and measured
- ¼ cup Kalamata olives chopped and measured
- 2 tablespoons capers drained
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2-3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
Anchovy-Dijon Spread
- ¼ cup mayonnaise
- 2 anchovy fillets finely chopped
- 2 teaspoons Dijon mustard
Instructions
- Make the Medium-Boiled Eggs: Bring a pot of water to a full boil. Gently lower the eggs into the water and cook for 8 minutes.
- Transfer immediately to a bowl of ice water and let cool completely. Peel and slice. The yolks should be soft and slightly jammy. For slightly firmer yolks, cook 1 additional minute.
- Make the Quick Pickle the Onion: In a small bowl, combine sliced red onion, red wine vinegar, a pinch of sugar, and a pinch of salt. Toss well and let sit for at least 20 minutes while preparing the remaining components. Drain before using.
- Make the Olive Herb Salad: In a bowl, combine the chopped Castelvetrano olives, Kalamata olives, capers, parsley, basil and drizzle with olive oil and red wine vinegar, then toss to combine. The mixture should be rustic and spoonable, not finely minced.
- Make the Anchovy-Dijon Spread: In a small bowl, stir together mayonnaise, chopped anchovies, and Dijon mustard until smooth and well combined.
- Prepare the Bread: Using your hands, gently remove some of the soft interior of the baguette to create space for the filling. Spread the anchovy-Dijon mixture evenly on both cut sides of the bread.
- Assemble the Sandwich: Layer the ingredients in the following order: Flaked tuna (gently break apart, do not mash), tomato slices, olive herb salad, sliced medium-boiled eggs, drained pickled red onions and finish with sliced pepperoncini.
- Top with remaining bread half and press gently.
- Rest and Serve: For best flavor, wrap tightly inparchment and let rest for 10 to 15 minutes before slicing. This allows the flavors to meld and slightly soften the bread. Slice and serve.
Notes
- Use ripe, in-season tomatoes and let them drain briefly to prevent a soggy sandwich.
- Use high-quality tuna packed in olive oil and gently flake it for the best texture and flavor.
- Press the sandwich and let it rest 10–20 minutes so the flavors can meld.
- Make components ahead of time (onions, olive salad, eggs, and spread) for easy assembly.
Leave a Reply