Pan Bagnat (Provençal Tuna Sandwich)

Nuvita Biscuits


  • 2 plum tomatoes, cored and thinly sliced crosswise
    Kosher salt, to taste
    1 (5-oz.) can olive oil-packed tuna, drained
    4 scallions, thinly sliced
    ½ small red bell pepper, stemmed, seeded, and thinly sliced into 2″ lengths
    ⅓ cup extra-virgin olive oil
    1 tbsp. Dijon mustard
    1 (7″) round rustic bread loaf, split (about 20 oz.)
    1 small bulb fennel, cored and thinly sliced crosswise
    1 small cucumber, thinly sliced crosswise
    2 hard-boiled eggs, thinly sliced crosswise
    8 oil-cured anchovies, drained
    10 salt-cured black olives, pitted and halved
    Freshly ground black pepper, to taste


1. Sprinkle tomato slices liberally with salt and transfer to a colander; set aside to drain for 30 minutes. In a small bowl, break up tuna with a fork and stir in scallions and bell pepper; set aside. In another small bowl, whisk together oil and mustard; set dressing aside. Scoop the insides from the bread loaf and discard or reserve for another use. Place tomatoes evenly over bottom of bread and then top with fennel and cucumbers; spread tuna mixture over top, and then top with egg slices, anchovies, and olives. Pour dressing evenly over ingredients, and season with salt and pepper; cover with top of bread, pressing lightly to compact.

2. Wrap sandwich tightly in plastic wrap and place on a baking sheet; top with another baking sheet and weight with a cast-iron skillet. Refrigerate for at least 4 hours or overnight. Slice into quarters to serve.



Recipe Comments

  1. posted by Adam on Feb 4, 2013

    At school, we have to make an interesting bread snack. We can make ANYTHING we want. As long as we use bread. Any sort of bread. I have to take the ingredients to school and I have 30 minutes to make the snack. I’m not allowed to use the cooker or anything though.
    It has to look good on a plate and be sort of healthy.

  2. posted by heavenly sword on Feb 5, 2013

    i am having a dinner party,calling relatives..they requested for continental food..can someone tell me what does a proper continental menu consist of?being indian,i hardly know what food comes under for snacks and dinner would be great!!
    there will be atleast 6 people or more…
    thankyou =)

  3. posted by henryshensbcglobalnet on Feb 5, 2013

    I am making the turkey this year for Thanksgiving and can’t find Kosher salt anywhere. Any ideas? Thanks

  4. posted by stephen m on Feb 12, 2013

    to brine a turkey, they said to use kosher salt, but I don’t have it, can I use table salt ?

  5. posted by lets roll on Mar 15, 2013

    I have recipes that call for it and some folks say i can use iodized salt,it will work just the same,but if that were true,would it CALL for kosher salt? Someone with knowledge AND not a smart’allic remark,please explain.

  6. posted by Wooooody on Mar 17, 2013

    Thankyou for answering my previous question, glad I did not buy the big container of sea salt.

    Where can I find kosher salt, would I have to go to a specialty store?

    Thankyou Again :)

  7. posted by mal_functiongeo on Mar 18, 2013

    when receipe calls for kosher salt, how important it is to follow? does it make a different by using regular table salt?

  8. posted by Harry on Mar 21, 2013

    A lot of recipies I see call for kosher salt, but I cannot find it here (Japan), is there anything you can substitute for it or is regular salt fine?

  9. posted by rndmaktn on Mar 21, 2013

    I have several recipes that call for kosher salt, I have sea salt and would just as soon use that as buying kosher salt if the difference is small enough… What is the difference?

  10. posted by Boo Cookie on Mar 21, 2013

    I have never seen kosher salt, but I think it has a larger granule than table salt, but is the taste different?…if a recipe calls for kosher salt could i use table salt…and if so, would it measure the same?

  11. posted by davemc74656 on Mar 22, 2013

    I am going to make Pickles for the first time and the recipe says Kosher salt. What’s the difference?

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