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Recipe · Provence
Pan bagnat niçois
Nice tuna and vegetable sandwich
⏱ 25 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4small round pan bagnat rolls
200 g (7 oz)tuna in olive oil
4hard-boiled eggs
8anchovy fillets
4very ripe tomatoes
1green bell pepper
1small sweet onion
1celery heart
12Niçoise olives
1 tablespoonvinegar- 50 ml (3½ tbsp)olive oil
Fresh basil1 garlic clove, salt, pepper
- 4 small round pan bagnat rolls
- 200 g (7 oz) tuna in olive oil
- 4 hard-boiled eggs
- 8 anchovy fillets
- 4 very ripe tomatoes
- 1 green bell pepper
- 1 small sweet onion
- 1 celery heart
- 12 Niçoise olives
- 1 tablespoon vinegar
- 50 ml (3½ tbsp) olive oil
- Fresh basil 1 garlic clove, salt, pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Halve the rolls and rub the insides with garlic.
- Drizzle with olive oil and a splash of vinegar.
- Thinly slice the tomatoes, pepper, onion and celery.
- Flake the drained tuna.
- Fill the rolls with sliced egg, tomato, pepper, onion and celery.
- Add the tuna, anchovies, olives and basil leaves.
- Season and add another drizzle of olive oil.
- Close the rolls and press down hard.
- Wrap in plastic wrap and chill for 1 hour so the bread soaks up the juices.
- Take on a picnic, to the beach, or serve as a summer meal.
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