Pan bagnat
Classic French sandwich with tuna, eggs, vegetables and a delicious vinaigrette. Ready in just 20 minutes, recipe for 4 people.
Recipe pan bagnat
Ingredients
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Made by Véronique
Published at 2017-02-16, this recipe is for 4 persons and takes 20 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Preparation - 10 minutes
Boil the eggs for 8 minutes, immediately cool them off under cold, running water. Peel the eggs. Peel the red onion and clove of garlic. Slice the red onion into thin slices and finely chop the clove of garlic.
Wash the red bell pepper, remove seeds and slice into thin strips. Remove the hard part of the tomatoes and finely chop them up. Slice the spring onions and black olives into thin rings.
Finishing up the pan bagnat - 10 minutes
Mix mustard with red wine vinegar in the large bowl, season with pepper and salt. Mix using a whisk while adding in the olive oil. You'll soon notice the vinaigrette will thicken.
Mix red onion, garlic, red bell pepper, tomatoes, spring onions and black olives through the vinaigrette. Add in the contents of the can of tuna. Slice the anchovy fillets into smaller pieces, add into the bowl and season with pepper and salt.
Slice a small bread in two pieces and spread out the tuna mixture. Finish the pan bagnat by adding half a quartered egg. Enjoy!
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