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Pan Bagnat Recipe

User Rating 3.5 Star Rating (2 Reviews)


This popular tuna salad sandwich is sold from beachside stands on the French Riviera. The delicious seafood and freshly made salad dressing are typical of the French kitchen – just a few simple ingredients can make an exceptional meal.

Prep Time: 2 hours, 10 minutes

Total Time: 2 hours, 10 minutes


  • 2 cloves garlic, pressed
  • 1/3 cup olive oil
  • 1 baguette
  • 12oz oil-packed white albacore tuna, drained
  • 1/3 cup red onion, sliced paper-thin
  • 2 tablespoons capers
  • 2 tablespoons red wine vinegar
  • Tomato slices


In a small bowl, mix the garlic and olive oil. Split the baguette lengthwise and brush the cut surfaces with a thin layer of the garlic oil. In a medium bowl, mix the tuna, red onion, capers, red wine vinegar, and just enough garlic oil to make the mixture a tuna salad consistency. Line the baguette with the tomato slices and tuna salad. Wrap the sandwich tightly and chill for several hours before serving.

Makes 6 servings.

User Reviews

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 2 out of 5
pan bagnat real recipe, Member alainsxm

I'm French from nice and Pan Bagnat (mean wet bread) is typical from Nice. You need to add one scallion, one green pepper, one radish, anchovies, ""olives de Nice"" (small olives), garlic is an option. The bread used is a round bread.

20 out of 22 people found this helpful.

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