Pan Bagnat (Niçoise Salad Sandwiches)

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Pan Bagnat (Niçoise Salad Sandwiches)Recipe
Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
These sandwiches take everything you love about a Niçoise salad and put it between two slices of a baguette.
Serves 4 (serving size: 1 sandwich)


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2 large eggs
3 (5-ounce) fresh albacore tuna steaks
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
4 (6-inch) pieces French bread baguette, halved lengthwise
8 (1/4-inch-thick) tomato slices
1 cup thinly sliced fennel bulb (about 1/2 small bulb)
5 kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1/2 cup arugula leaves


Total: 40 Minutes

1. Place eggs in a small saucepan. Cover with water to 1 inch above eggs; bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool. Peel and slice eggs, and set aside.

2. Heat a large cast-iron grill pan over medium-high heat. Sprinkle fish with salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Cut tuna steaks across the grain into thin slices.

3. Hollow out top and bottom halves of bread, leaving a 1/3-inch-thick shell; reserve torn bread for another use. Arrange 6 Quick Pickled Dilly Green Beans on each of 4 bottom bread halves. Arrange tuna evenly over green beans. Top with 2 tomato slices. Arrange the fennel over tomato. Divide olives among each of 4 top halves of bread; drizzle each top half of bread with 1 1/2 teaspoons oil. Divide arugula and sliced eggs evenly among top halves of bread, and sprinkle remaining black pepper evenly over eggs. Place the top halves of bread on bottom halves; cut each sandwich in half.

Created date

May 2012

Nutritional Information

Calories 390
Fat 11.4 g
Satfat 2 g
Monofat 7 g
Polyfat 1.6 g
Protein 32.5 g
Carbohydrate 39.3 g
Fiber 2.7 g
Cholesterol 140 mg
Iron 4.1 mg
Sodium 701 mg
Calcium 69 mg