Pan Bagnat
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A French sandwich from Nice filled with hard-boiled egg, anchovies, olives, capers, and fresh vegetables on bread with vinaigrette. Protein-packed and perfect for picnics or make-ahead lunches.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 large hard boiled eggs
- 1 14-ounce crusty loaf bread (such as French bread or ciabatta, ideally whole wheat (I scooped out 3 ounces))
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- Kosher salt and fresh black pepper
- 2 5-ounce cans water-packed tuna (thoroughly drained)
- 1/2 cup pitted and chopped olives (a mix of black and green is nice)
- 1 tablespoon capers (drained)
- 4 anchovy filets packed in oil (drained and chopped (optional but highly recommended))
- 1 Persian cucumber (cut into long, thin slices)
- 1 ripe tomato (sliced)
- 1/4 small red onion (very thinly sliced)
- 2 cups baby arugula
At a glance
PER SERVING · TIME 25M
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
- Cook
- 10m
- Sodium
- 873mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 320mg
- Calcium
- 91mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 873MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.