If I have to wait an entire day to eat a tuna sandwich, it better be good, and this pressed French classic certainly is. In fact, this is so good, I’d wait two days for a Pan Bagnat, which according to my friends in the south of France isn’t a bad idea. The longer the better, they say, and one of these days I’ll have the patience to test their theory. Enjoy!
For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/recipe/281289/pan-bagnat-pressed-french-tuna-sandwich/
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25 Comments
Get the recipe: https://www.allrecipes.com/recipe/281289/pan-bagnat-pressed-french-tuna-sandwich/
Can you please recommend a good tuna in olive oil?? A specific brand?
"Sorry Charlie" 😂😂😂 love me some Chef John .😂😂😂
Chef John: “And then we move on to top our bottom”
Gays: 🤦
Doesn't everyone enjoy soaking their loaf!
I printed the recipe from the site (linked in the description) and can’t find where in this sandwich do I add a “loaf of bananas”, cod and salmon filets and 1.5 cups of raw shrimp. Did some tuna rival try to ruin the Nice reputation? Not nice 😆
There's enough olive oil on that sandwich to give Gordon Ramsay a hard on.
I was thinking you might could mix some anchovy paste to the garlic olive oil to hide the anchovies?
I was about to throw out an old loaf of French bread. Not anymore!
I am not sure there was enough olive oil in that sandwich.
Chef John could you make the Tunisian sister to this sandwich?
What? No BACON?
To quote Thornton Mellon, "A little somethin' I learned in EUROPE… I hate small food!!"
Never thought a tuna sandwich was gonna be one of the best sandwiches I've ever tasted, but here we are.
The Painbagnat was a big deal summertime sandwich growing up, my mom was from Nice, as were grandma and aunt – all made the Painbagnat without tuna. The key was overipe bloody red tomatoes squashed down into crispy to stale bread, saturated w olive oil, garlic, basil, anchovy, olives, celery and/or radish..s+p. Fantastic hours later at the lake or beach.
Yes put french dressing on it
I noticed that you started with tomatoes….wouldn't the bread get soggy? Am looking for sandwiches that I can make in advance and would love to try this one
Any other bread I can use??
As Chef John indicated, the bread wasn't as stale as he wanted. Still, he could have preheated the oven to 350 and put the gutted bread in for 15 or 20 minutes to reduce the moisture. Then the bread would absorb the other juices much better!
I think I'd have to emulsify the anchovies in the garlic oil.
Chef John is a breath of fresh air in todays world.
Pan bagnat is my favorite but with no tuna nor egg and more Italian…I’ve never been able to wait that long for it to press in the fridge! Best cold beach sandwich
Actual, per the rule of the order of adjectives, it should be 'French tuna sandwich'.
Oh this all looked so tasty, but then you lost me on the capers 🤮. They can be omitted right?
I've been waiting for two years to try my hand at this sandwich, but I finally have good tuna and tasty summer tomatoes at home simultaneously, so all I need is to get a loaf of bread stale.
Very Nice!!! (that's pan bagnat town) but you should pour the vinegar inside the top bread