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Pan Bagnat Tuna Sandwich

Pan Bagnat Tuna Sandwich

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Total Time

2 Hours 19 Mins


Serves 4 (serving size: 1/4 sandwich)

Quality ingredients make all the difference here. Use premium canned or jarred white tuna, the best fruity olive oil you have, and garden-fresh veggies. We chop up the olives and capers and mix them into the tuna for a briny flavor hit that won’t slip out of your sandwich as you eat. Niçoise are small French black olives; kalamata olives will work just fine in their place.


  • 1 (8-oz.) whole-wheat sourdough loaf
  • 1/4 cup chopped Niçoise or kalamata olives
  • 3 tablespoons chopped red onion
  • 2 tablespoons capers, drained
  • 3 tablespoons extra-virgin olive oil, divided
  • 5 teaspoons fresh lemon juice, divided
  • 2 (5-oz.) cans water-packed premium white tuna, drained
  • 2 medium-size green leaf lettuce leaves
  • 3 tomato slices
  • 1 large hard-boiled egg, thinly sliced

Nutritional Information

  • Calories 298
  • Fat 15.5g
  • Satfat 2.3g
  • Monofat 9.6g
  • Polyfat 2.1g
  • Protein 19g
  • Carbohydrate 18g
  • Fiber 3g
  • Cholesterol 70mg
  • Iron 2mg
  • Sodium 607mg
  • Calcium 55mg
  • Sugars 3g
  • Est. added sugars 1g

How to Make It

Step 1

Halve loaf horizontally. Scoop out halves to make 1-inch bread shells. Toast shells until golden.

Step 2

Combine olives, onion, capers, 2 tablespoons oil, 1 tablespoon juice, and tuna; place mixture in bottom shell. Drizzle top shell with remaining oil and juice. Top tuna mixture with lettuce, tomato, egg slices, and top shell. Wrap in plastic wrap; refrigerate 2 hours or up to overnight. Cut into quarters.

Watch the video: Pan Bagnat Sandwich Recipe - How to make the perfect picnic loaf


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