Pan Bagnat (Niçoise Salad Sandwiches)

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.

Yield: Serves 4 (serving size: 1 sandwich)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 390
  • Fat: 11.4g
  • Saturated fat: 2g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 1.6g
  • Protein: 32.5g
  • Carbohydrate: 39.3g
  • Fiber: 2.7g
  • Cholesterol: 140mg
  • Iron: 4.1mg
  • Sodium: 701mg
  • Calcium: 69mg

Ingredients

  • 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
  • 24 Quick Pickled Dilly Green Beans
  • 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

Preparation

  1. 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. 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. 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.
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