Pan Bagnat
I get asked for picnic ideas and cold lunch recipes that don’t require heating, and this sandwich is a great option. Pan Bagnat is a staple in French bakeries, markets, and beach stands. It sounds fancy but it’s actually pretty simple to make. The main ingredients include tuna, anchovies, hard-boiled eggs, olives, tomatoes, and olive oil, but never mayo. I added cucumber and arugula for extra vegetables, you can add whatever you like. Since it’s made ahead of time, and has no mayo or dairy, it’s great to take to the beach or park where you might not have access to coolers. For more canned tuna recipes, don’t miss my Tuna Egg Salad and my go-to Tuna Melt.
How to Make Pan Bagnat
This easy pan bagnat recipe doesn’t take long to make, here’s the step by step photos. (For the complete instructions, scroll to the recipe card below.)
Portable and Easy to Eat: No utensils required! You can hold it in your hands and enjoy it without worrying about spills or making a mess with sand. Make It Ahead: The longer it sits (up to 24 hours), the better it gets. No Mayo: If mayo’s not your thing, you’ll love this sandwich. Easy High Protein Lunch: The combination of protein from the eggs and tuna, with about 20 grams of protein, vegetables, and bread makes it a satisfying lunch option.
Here’s what you’ll need to make this sandwich (See exact measurements in the recipe card below).
Large Eggs: Follow these instructions for stovetop hard boil eggs or this Instant Pot hard boiled eggs method. Bread: Use a crusty loaf of bread, like French bread, baguette or ciabatta. I prefer whole wheat, but white will work too. Extra Virgin Olive Oil: Drizzle this on the bread to coat Dressing: Toss the tuna in a vinaigrette made of red wine vinegar, Dijon mustard, and pepper. Tuna: Drain 2 cans of water-packed tuna. Tuna in oil can also be used, but it will add a bit more fat. Olives: You can use whatever kind of olives you prefer. I typically use a mix of black and green ones, but kalamata would also be good. Capers add a briny, tangy taste. Anchovy Fillets are included in a traditional pan bagnat recipe. While optional, I highly recommend them. Vegetables: Crisp Persian cucumbers and juicy tomatoes contrast nicely with the peppery arugula and sharp red onions.
Variations
Egg Allergy? Omit them. Tuna: Substitute canned salmon. Vegetarian Pan Bagnat: Leave out the tuna and add more vegetables. Vinegar: Swap red wine vinegar for balsamic or white wine vinegar. Briny Element: Replace capers or olives with artichoke hearts. Herbs: Adding fresh basil leaves is popular, you can also mix in some parsley, or oregano with the tuna. Onion: Use pickled red onion instead of raw onion. Cucumber: If you don’t have a Persian or English cucumber, peel a regular cucumber and remove the seeds. Greens: Substitute spinach or romaine lettuce.
What to Serve with Pan Bagnat
Simple Picnic Lunch: Serve this pan bagnat sandwich with your favorite chips and fruit. Side Dishes: If you want to make more substantial sides that travel well, try this Watermelon Cucumber Feta Salad or this quick cabbage slaw.
Storage
Meal Prep: You can prep these sandwiches a day before serving, but they should last about 3 days total if kept refrigerated. Picnic Tip: If you’re bringing these sandwiches on a picnic, you can cut and wrap them individually before refrigerating and pressing them down. That way, you don’t have to cut them while out.
More Picnic Recipes You’ll Love
Red Potato Salad Greek Pasta Salad Italian Sub Broccoli Salad Coleslaw Mediterranean Bean Salad
