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Pressed Tuna Sandwich (Pan Bagnat)

  • 40 m
  • 2 h 40 m
Julia Clancy
“This Provençal sandwich literally means "bathed bread" and gets its name from the juicy dressed vegetables piled liberally into a crusty loaf. This recipe is perfect for toting along to soccer games and concerts in the park. We suggest bringing plenty of napkins.”


    • ½ cup thinly sliced red onion
    • 5 tablespoons red-wine vinegar, divided
    • 2 tablespoons boiling water
    • 1 12-inch crusty whole-wheat country loaf (about 1 pound)
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon Dijon mustard
    • ½ teaspoon ground pepper
    • ¼ teaspoon salt
    • 2 (5 ounce) cans oil-packed chunk light tuna, drained
    • 1 cup packed baby arugula
    • 1 cup thinly sliced English cucumber
    • 1 cup thinly sliced radishes
    • 1 cup cherry tomatoes, quartered
    • ½ cup pitted olives, roughly chopped
    • 4 large hard-boiled eggs, thinly sliced
    • ¼ cup packed fresh basil


  • 1 Combine onion, 2 tablespoons vinegar and water in a small bowl. Marinate, stirring occasionally, for 10 minutes.
  • 2 Meanwhile, cut loaf in half horizontally. Pull out the soft inner bread from each half, leaving a ½-inch border. (Save the inner bread for another use, such as making breadcrumbs.)
  • 3 Whisk the remaining 3 tablespoons vinegar, oil, mustard, pepper and salt in a large bowl. Drain the onion (discard the marinade) and add to the dressing along with tuna, arugula, cucumber, radishes, tomatoes and olives. Toss to coat.
  • 4 Stuff the tuna mixture into the bottom half of the loaf. Top with eggs, basil and the top of the loaf. Wrap tightly in plastic wrap. Place in the refrigerator and weight down with a large cast-iron skillet or large pot for 2 hours or overnight. Cut into 8 slices.
  • To make ahead: Refrigerate for up to 1 day.
ALL RIGHTS RESERVED © 2019 Printed From 9/22/2019