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Pan Bagnat (Pressed French Tuna Sandwich)

I'm gonna show you how to make the world's most famous tuna sandwich, which is really the world's most famous tuna salad, the Niçoise, stuffed and pressed inside a whole loaf of bread. According to people who consider things, this is considered the ultimate picnic sandwich, since it has to be made ahead, and the longer it sits in its own juices, the better.
Print Recipe
Prep Time 30 minutes
Total Time 8 hours 30 minutes
Course lunch/dinner
Cuisine French
Servings 6 people
Calories 2277.2 kcal

Equipment

  • 1 Small Mixing Bowl For preparing the garlic oil.
  • 1 Sharp Serrated Knife For halving the bread and slicing the finished sandwich.
  • 1 Large baking pan To hold the sandwich during the pressing stage.
  • 1 Sheet Pan To place directly on top of the sandwich for even pressure.
  • 1 Assorted Heavy Weights Such as cans, heavy pots, or a cast iron pan, for pressing the sandwich.

Ingredients
  

Main

  • 1 clove garlic minced
  • ⅓ cup extra-virgin olive oil
  • 1 loaf day-old crusty French bread split in half lengthwise
  • 2 medium ripe tomatoes sliced, divided
  • 1 pinch freshly ground black pepper to taste
  • 1 pinch salt to taste
  • ⅓ cup thinly sliced red onion
  • ⅓ cup sliced green olives
  • ⅓ cup sliced black olives
  • ½ cup thinly sliced banana peppers
  • 1 ½ cups olive oil-packed tuna broken into large chunks
  • 8 oil-packed anchovy fillets
  • 1 tablespoon drained capers
  • 2 medium hard-boiled eggs sliced
  • ¼ cup fresh basil leaves or to taste
  • 2 tablespoons white wine vinegar or to taste

Instructions
 

  • Stir garlic into the olive oil and set aside.
  • Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
  • Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
  • Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
  • Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
  • Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
  • Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.

Notes

Bread Choice: Utilize day-old crusty French bread for optimal results. Its slightly drier texture prevents sogginess and maintains structural integrity during the crucial pressing stage. Hollowing: Be generous when hollowing out the bread. This creates ample space for the abundant filling and ensures a balanced bread-to-filling ratio in the finished sandwich. Pressing: This is the most critical step. Even, sustained pressure over several hours marries the flavors, compresses the ingredients into a cohesive unit, and develops the characteristic texture of Pan Bagnat. Ensure the weights are evenly distributed and turn the sandwich halfway through the pressing time if feasible. Time is Flavor: The extended refrigeration and pressing time allows all the ingredients to meld beautifully, transforming distinct components into a harmonious, deeply flavorful sandwich. Do not rush this process.