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Pan bagnat
Pan bagnat

Pan bagnat

Preparation 15 minutes
Cooking time none
Servings 4


  • 4 round rolls, mini loaf style
  • 60 ml (1/4 cup) olive oil
  • 20 ml (4 tsp) red wine vinegar
  • 2 ripe tomatoes, sliced
  • 16 large leaves of fresh basil
  • 480 g (16 oz), light tuna, drained and flaked
  • Salt and freshly ground black pepper
  • 3 or 4 green onions, thinly sliced
  • 1 green bell pepper, cut into 1 cm (3/8 in.) dice
  • 4 hard-boiled eggs, sliced
  • 16 black olives, cut in half
  • 8 anchovy fillets


  1. Cut the rolls in half, widthwise.
  2. Partially remove the inside of each roll, leaving a layer of 1.5 cm (5/8 in.).
  3. Brush the inside of the rolls with olive oil and vinegar.
  4. Place a few slices of tomato and 4 leaves of basil on the bottom half of each roll.
  5. Top with the tuna. Season with salt and pepper.
  6. Sprinkle with some green onion and bell pepper.
  7. Add the egg slices and olives.
  8. Finish with 2 anchovy fillets.
  9. Close the sandwiches and serve as is (quite rich, pan bagnat is a whole meal in itself).
Availability in stores