Fish, South and mountains
Pan bagnat with tomato salad
Pan bagnat is a Niçoise sandwich packed with tuna, hard boiled egg, tomatoes, bell pepper, red onion and olives, served with a tomato salad. This recipe for 4 people takes 30 minutes, rated very easy, for a budget of €3.00 per person. The trick is letting the sandwich rest under a weight so the bread soaks up the dressing.
A little taste of the Niçoise coast tonight, a pan bagnat loaded with tuna, hard boiled egg and raw vegetables, with a tomato salad on the side.
- Total time
- 30 min
- Difficulty
- Very easy
- Cost per person
- €3.00
- Calories per person
- 550 kcalcalculated by Kiloach, your weight coach
- Season
- Summer
- The kids
- They generally like it
Pan bagnat is the sandwich you pack for the beach or pull together on a night when you don't want to turn on the oven. The bread, soaked in olive oil and tomato juice, the flaked tuna, the hard boiled egg and the crunchy raw vegetables create that mix of soft and fresh textures that defines the dish. Garlic rubbed onto the bread and a few basil leaves give it that unmistakable southern French scent, without any fuss.
It's a perfect summer dinner for a night when cooking feels like too much, and it works just as well for kids as for adults since everyone can pick out what they don't like before closing up their sandwich. Mon Chou pairs it with a simple tomato salad, so you get the most out of seasonal produce without extra effort.
The ingredients
Bakery
- Round bread rolls 4
Pantry
- Tuna in olive oil 2 cans
- Black olives 60 g
- Olive oiloften in the pantry 6 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Dairy
- Eggs 3
Fruits and vegetables
- Tomatoes 6
- Green bell pepper 1
- Red onion 1
- Basil 4 sprigs
- Garlic 1 cloves
Allergens Gluten, Eggs, Fish
The step by step recipe
-
Hard boil the eggs for ten minutes, cool them, peel them and slice into rounds. 10 min
Drop them into cold water to make peeling easier.
-
Cut the rolls in half, rub the inside with garlic and drizzle with olive oil.
Don't use bread that's too fresh, it won't soak up the dressing well.
-
Fill with tomatoes, sliced bell pepper, thinly sliced red onion, flaked tuna, olives and egg.
Alternate moist and dry ingredients as you layer.
-
Add the basil, season with salt and pepper, close up the rolls and press firmly.
Wrap in plastic wrap to hold everything together.
-
Let it rest, then serve with the rest of the tomatoes as a salad dressed with oil and salt. 10 min
A pan bagnat is even better after a few hours.
Our tips to get it right
- Pick slightly stale bread rolls rather than fresh ones, they soak up the oil and juice without falling apart completely.
- Salt the tomato slices before you pile them onto the bread, it draws out some water and keeps the sandwich from getting soggy.
- Make the pan bagnats the night before if you can, they taste better once they've been pressed and chilled for a while.
The variations
- Swap the tuna for anchovy fillets or oil packed mackerel for a different fish flavor.
- For a vegetarian version, skip the tuna and add extra hard boiled egg plus a few capers for that salty kick.
- For kids in a hurry, lay out the ingredients buffet style and let everyone build their own sandwich.
What to serve it with
- A glass of chilled rosé
- Potato chips for crunch
- Homemade iced tea
Storage
Pan bagnat keeps for a day in the fridge, tightly wrapped in plastic wrap, and is eaten cold without reheating. The tomato salad doesn't hold up as well, so make it just before serving if you can.
Questions about this dish
Can you make pan bagnat ahead of time?
Yes, it's actually recommended. Wrapped in plastic wrap and pressed under a weight, it tastes even better after a few hours in the fridge, or even overnight.
What kind of bread works best for pan bagnat?
Round rolls that are slightly firm and not too fresh, so they soak up the oil and tomato juice without falling apart. Avoid soft or brioche style bread.
Can you substitute the canned tuna?
Yes, anchovies or oil packed mackerel work well in this recipe. You can also double the hard boiled eggs for a fish free version while keeping the spirit of the dish.
How do you keep pan bagnat from getting soggy?
Lightly salt the tomatoes before adding them so they release some water first. Drain the tuna well before flaking it into the sandwich.
How long does it take to make a pan bagnat with tomato salad?
Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.
How many calories are in a pan bagnat with tomato salad?
About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a pan bagnat with tomato salad cost?
About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, eggs, fish. Always check the labels of the products you buy.
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