Rating: 4.5 stars
9 Ratings
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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.

Recipe by Cooking Light March 2009

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Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

248 calories; fat 9.3g; saturated fat 1.4g; mono fat 4.6g; poly fat 2g; protein 14.5g; carbohydrates 26.3g; fiber 2.2g; cholesterol 63mg; iron 2mg; sodium 589mg; calcium 84mg.
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