Pan Bagnat with Eggs, Tuna, and Dill

A classic customizable French sandwich
Contributor
Pan Bagnat

Aurélie Jouan

Pan Bagnat

This crusty sandwich from the South of France tastes even better when you let it sit for a while so that the olive oil and red wine vinegar seep into the bread. You can use basil instead of dill, or experiment with adding anchovies, red onion, cucumber, or any other ingredients that call to you.

1
Servings
400
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  baguette, sliced in half (with some of its insides torn out, if you'd like)
  • 3  Tablespoons  extra-virgin olive oil
  • 2  Teaspoons  red wine vinegar
  • can tuna in water
  • hard-boiled egg, sliced
  • radish, thinly sliced
  • 3-4  cherry tomatoes, sliced
  • 5-6  pitted kalamata olives, sliced in half
  • 2-3  sprigs of dill
  • salt and pepper

Directions

Whisk together 2 tablespoons of the olive oil and 2 teaspoons of red wine vinegar with some salt and pepper. Drizzle over the baguette and set aside.

In a bowl, mix the tuna with the remaining tablespoon of olive oil and some salt and pepper.

Spread the tuna on the bottom half of the baguette (you may not want to use the whole can). Then, add the slices of hard-boiled egg, the olives, and the dill. Add the radish slices to the top half of the baguette, overlapping slightly. Arrange the tomato slices on top of that. Close and enjoy!

Nutritional Facts

Total Fat
45g
64%
Saturated Fat
5g
21%
Vitamin K (phylloquinone)
32µg
36%
Calcium, Ca
1mg
0%
Phosphorus, P
1mg
0%
Sodium, Na
1mg
0%
Water
9g
0%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.

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