The French Picnic Baguette Pan Bagnat Recipe

Name: The French Picnic Baguette Pan Bagnat
Prep time: 45 min
Cook time: 7210 min
Total time: 7255 min
Yield: Serves 1 or more
Ingredients: 1 baguette (about 14 inches long); Garlic Clove; Extra Virgin Olive Oil; Salt; Black Pepper; Hard Boiled Eggs; 1 (5 ounce) can tuna in water, drained; 1/2 cup chopped tomatoes; Salted Anchovies; Pitted Black Olives; 1/4 cup thinly sliced red onion; Cos Lettuce; White Wine Vinegar

Transport yourself to the sunny shores of Nice with this delightful French Picnic Baguette Pan Bagnat! This iconic sandwich, meaning "bathed bread," is a culinary masterpiece. Imagine crusty baguette halves, generously drizzled with olive oil and infused with garlic, brimming with fresh tuna, ripe tomatoes, briny olives, and tangy anchovies. Perfect for a romantic picnic or a casual gathering, this recipe is easily adaptable to your preferences. Prepare the night before for an effortless, authentically French picnic experience. We'll show you how to create the perfect rustic presentation with greaseproof paper and kitchen twine!

Prep Time 45 mins

Cook Time 7210 mins

Calories 458.3 kcal

Protein 53g

Rating 5.0 (5 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for The French Picnic Baguette Pan Bagnat

1 baguette (about 14 inches long)
Garlic Clove
Extra Virgin Olive Oil
Salt
Black Pepper
Hard Boiled Eggs
1 (5 ounce) can tuna in water, drained
1/2 cup chopped tomatoes
Salted Anchovies
Pitted Black Olives
1/4 cup thinly sliced red onion
Cos Lettuce
White Wine Vinegar

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this The French Picnic Baguette Pan Bagnat? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make The French Picnic Baguette Pan Bagnat

Preheat your oven to 350°F (175°C).
Cut one baguette (about 14 inches long) into 4 even portions.
Cut each baguette portion in half lengthwise. Gently scoop out some of the bread from the inside, leaving about ½-inch border.
Rub the inside of each baguette half with 1 clove of garlic, minced. Drizzle generously with 1 tablespoon of olive oil per baguette half and season with salt and pepper.
Prepare your filling: In a bowl, combine 1 (5 ounce) can tuna (drained), 1/2 cup chopped tomatoes, 4 anchovy fillets (chopped), 1/4 cup pitted Kalamata olives (halved), 1/4 cup thinly sliced red onion, and 2 cups of lettuce leaves.
Divide the filling evenly among the hollowed-out baguette halves.
Drizzle each filled baguette half with an additional 1 teaspoon of olive oil and 1/2 teaspoon of white wine vinegar.
Top with the other baguette halves. Wrap each sandwich tightly in aluminum foil.
Place the foil-wrapped baguettes on a flat surface and weigh them down with heavy books or a baking sheet with weights on top for about an hour.
Remove the aluminum foil and wrap a band of greaseproof or brown paper around the middle of each baguette. Secure with kitchen string.
Store overnight in a covered container in the refrigerator.
Pack your Pan Bagnat in a picnic basket with wine, fruit, and good company! Enjoy!