Photo: Randy Mayor; Styling: Leigh Ann Ross
4 servings (serving size: 1 sandwich)

A favorite in southern France, pan bagnat (pan ban-YAH) means "bathed bread." The bread in this sandwich is meant to absorb some liquid from the filling, so it's fine to assemble it entirely ahead of time. Serve with potato salad, pasta salad, or baked chips.

How to Make It

Combine first 7 ingredients in a medium bowl. Combine basil and oil; stir with a whisk. Cut bread in half horizontally. Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. Rub cut sides of garlic clove over cut sides of bread; discard garlic. Drizzle basil mixture evenly over cut sides of bread. Spoon tuna mixture on bottom half of baguette. Arrange tomato slices over tuna mixture. Cover with top half of baguette. Wrap filled baguette in plastic wrap, and let stand for 20 minutes. Cut filled baguette into 4 (3-inch) equal portions.

Chef's Notes

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Ratings & Reviews

JamesSinnott's Review

June 04, 2013
I'm not sure Scott Conant would approve

jrgilda's Review

July 23, 2012

Frenchlady34's Review

March 29, 2012
awesome sandwich, it was quick to put together and very flavorful. I did not brush the oil on the bread either and it was great. It is the kind of sandwich that is hard to have only one serving of it :)

preciousxian04's Review

August 20, 2011

Hollypop's Review

February 23, 2011
This was a great tuna sandwich. I am going to prepare tuna this way from now on. The only change I made was that I used tuna packed in water, since that is what I had on hand. The basil definitely added to the taste so don't leave that out!

Shgoodwin's Review

August 03, 2009
Very good! I minced the garlic and mixed it with the olive oil, brushed the mixture on the bread and toasted it in the oven at 350 for a few min. Once the bread was done I built the sandwich. Didn't have olives so had to omit them. Don't skip the fresh basil, though. It really makes a difference.

meganlindsay's Review

June 08, 2009
WOW! This is the best tuna salad sandwich ever! Because we were in a hurry I simply added all ingredients together, and skipped brushing the oil and garlic on the bread. It was still incredibly tasty. The nicoise olives and fresh basil are so flavorful! I think we might add a bit of chopped peperoncini next time for a kick.

TheRealKatie's Review

May 18, 2009
This is my favorite lunch of late. And, it's a great lunch to take to go. I followed the recipe as written except that I used kalamata olives instead of nicoise, and I used regular French bread instead of wheat. It's delicious and very satisfying. I will make it again and often.

skspillman's Review

February 25, 2009
I will definitely make this again! I used sliced green olives instead of the nicoise because that's what I had on hand--next time I will try it with kalamatas, I think. I also used dried basil instead of fresh--next time will try fresh. Also, be sure to hollow out the halves of bread; I skipped that step last night and found the filling was very difficult to keep on the sandwich! I added a bit more salt, pepper, and lemon juice to the filling. This was delicious--my boyfriend and I both loved it.