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French Pan Bagnat
1 tablespoon red wine vinegar
1/2 teaspoon dijon mustard
1 each small Cloves garlic, minced
1/8 teaspoon salt
1/4 teaspoon Black pepper, freshly ground
2 tablespoons extra-virgin olive oil
2 each (5 oz) cans water-packed white tuna, drained and flaked
1 each (16 oz) Nature's Place Rosemary Olive Oil bread
1 each tomato, sliced thin
1/4 each small red onion, sliced thin
3 (1-inch-wide) piece(s) roasted red pepper from a jar, drained
1 cup Nature's Place Baby spinach
2 each Hard boiled eggs, peeled and thinly sliced
6 each kalamata olives, pitted and sliced
1 teaspoon Capers (optional)
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French Pan Bagnat

French Pan Bagnat

French Pan Bagnat
  • Servings:Serves 4
  • Prep Time:40 minutes
  • Cook Time:0 minutes
1. In a medium bowl, whisk together vinegar, mustard, garlic, salt, and pepper. Whisk in olive oil until emulsified. Remove 11?2 Tbsp. of dressing and reserve in a small bowl. Add tuna to remaining dressing and toss to mix.
2. Slice bread in half horizontally and remove some of the bread from each half;reserve for another use (see sidebar on previous page). Place tuna in the hollowed-out bread bottom. Top with tomato, onion, red pepper strips, spinach, egg slices, olives, and capers, if using. Drizzle with reserved dressing. Cover with top half of bread and press firmly together.
3. Wrap sandwich tightly in aluminum foil or waxed paper, then place underneath a baking sheet or heavy pot, and weigh pan with canned goods for 20 minutes. Unwrap, cut into quarters, and serve at room temperature.
Source: Hannaford fresh Magazine, March - April 2011