Pan Bagnat with Tuna & Anchovies
A French Provençal sandwich loaded with tuna, anchovies, hard-boiled eggs, and olives on a crusty round loaf. Make it ahead and let it marinate for the flavors to meld.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 piece round crusty roll (or small boule bread, 8 inches diameter)
- 5 oz canned tuna in olive oil, drained
- 4 fillets anchovy fillets packed in oil
- 2 whole hard-boiled eggs
- ⅓ cup Nicoise olives (or pitted green or black olives)
- 1 whole fresh tomato, medium
- 2 tbsp red onion, thinly sliced
- 3 tbsp olive oil
Instructions
- 1
Place the 2 hard-boiled eggs in a bowl of cool water and gently tap and roll them on the counter to crack the shell all over.
- 2
Peel away the cracked shell under cool running water, starting from the wider end where the air pocket is, and rinse away any remaining shell bits.
- 3
Slice each peeled egg lengthwise in half, then lay each half flat on the cutting board and slice crosswise into 1/4-inch-thick slices.
- 4
Slice the tomato crosswise (perpendicular to the stem) into 1/4-inch-thick rounds, then lay each round flat and cut it in half to make half-moons.
- 5
Using a serrated knife, slice the round bread horizontally in half, creating a top and bottom lid, like cutting an English muffin.
- 6
Use your fingers to gently pull out some of the soft interior crumb from both halves, creating a shallow bowl to hold the fillings without the sandwich falling apart.
- 7
Drizzle 1.5 tablespoons of olive oil inside the bottom half of the bread, coating the entire inner surface.
- 8
Layer the drained tuna evenly over the oiled bread, breaking it into bite-sized pieces as you layer.
- 9
Arrange the egg slices in a single layer on top of the tuna, overlapping them slightly like roof shingles.
- 10
Scatter the 4 anchovy fillets over the egg layer, tearing them into smaller pieces if desired.
- 11
Arrange the tomato half-moons in a single layer on top of the anchovies, overlapping them slightly.
- 12
Scatter the 1/4 cup sliced red onion evenly over the tomato layer.
- 13
Sprinkle the 0.33 cup olives over the onion, distributing them across the entire sandwich.
- 14
Drizzle the remaining 1.5 tablespoons of olive oil over the top of all the fillings.
- 15
Place the top bread half on the sandwich, pressing down gently so the fillings nestle together and the bread absorbs the oil.
- 16
Wrap the sandwich tightly in parchment paper or plastic wrap and let it rest for 10 to 15 minutes on the counter so the bread absorbs the flavors and becomes cohesive.
- 17
Unwrap and cut the sandwich in half using a serrated knife, sawing gently rather than pressing down, to prevent it from falling apart.
Tools you’ll need
- small bowl
- cutting board
- chef's knife
- serrated bread knife
- spoon or small ladle
- parchment paper or plastic wrap
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