Pan Bagnat
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Provençal sandwich layered with tuna, hard-boiled eggs, vegetables, and anchovy vinaigrette that softens the bread as it sits. The flavors develop beautifully over a few hours, making it ideal for picnics and lunch boxes. Fresh, tangy, and deeply satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3/4 pound (about 2-3 medium) tomatoes (, sliced into 1/4-inch wedges)
- 4 radishes, (thinly sliced)
- 4 green onions, (thinly sliced)
- 1/2 cup (2 ounces) quartered artichoke hearts
- 1/2 cup Niçoise olives, (pitted and halved)
- 1/2 teaspoon sea salt, (plus more to taste)
- 1/4 teaspoon freshly ground black pepper, (plus more to taste)
- 2 (16-inch) baguettes, (or similar)
- 4 large hard-boiled eggs, (sliced)
- 5 ounces oil-packed tuna ((142g), lightly flaked into large chunks)
- Fresh basil
- 5 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 garlic cloves, (minced)
- 6 oil-packed anchovy filets, (finely chopped)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 366mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 223mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 366MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.