Salad
Pan bagnat (Niçoise tuna sandwich)
- Preparation time
- 1 h
- Servings
- serves 4
Ingredients
- Bread — to buy4 (petits pains)
- Olive oil — to buy4 tbsp
- Tomato — to buy2
- Tuna — to buy200 g
- Egg — to buy2
- Bell pepper — to buy1/2
- Olives — to buy1 poignée
- Onion — to buy1/4
Preparation
Cut the small round buns in half and generously drizzle the inside of both halves with olive oil.
Rub the crumb with half a tomato to soak in some juice, that's the secret to a really flavourful pan bagnat.
On the base, layer the sliced tomato, drained flaked tuna, sliced hard-boiled egg, sliced bell pepper, olives and a little thinly sliced onion. Season lightly with salt and pepper.
Close the buns, press firmly with the palm of your hand to pack the filling down, then wrap each sandwich tightly in parchment or cling film.
Let rest for at least 30 minutes in the fridge, ideally 1 hour, laid flat with a weight on top if possible: this resting time lets the oil and tomato juice soak into the bread without making it soggy.
Unwrap and enjoy well chilled, whole or cut in half.