Springtime Sandwiches with Wild Planet Albacore Wild Tuna
Edyta Hannas of Eating European shares an amazing Provencal sandwich called Pan Bagnat which uses high quality ingredients—and only the best bread. Learn how to make this classic French staple and serve it up at your next picnic or get-together!
Pan Bagnat (Classic French Sandwich)
Pan Bagnat is a classic French sandwich that is often served at picnics or other gatherings. The idea is to stuff the bread with the best quality tuna, vegetables, eggs, and dressing. Let it sit in the refrigerator compressed for a couple of hours, and then, cut it up into individual servings.
I chose Wild Planet Albacore Wild Tuna for this French sandwich recipe because I love how it tastes and I love how serious this brand is about our health and the health of the planet. Before I even partnered with Wild Planet Foods, I already had a stock of Wild Planet Albacore Wild Tuna in my pantry. I always buy it in bulk at my local Costco.
The health of my family is very important to me and I make it to a point to choose brands that prioritize this. This is Wild Planet Foods’ pledge:
- Provide the highest quality, premium foods that are delicious and nutritious.
- Produce them in the most sustainable, earth-friendly ways possible. (They catch each tuna fish with one pole, one line to eliminate deadly bycatch and ensure low-mercury.)
- Protect and enhance their nutritional value.
I think this says it all. If you want to know more, head over to Wild Planet Food’s website to read all the important information.
Pan Bagnat translates to “Bathed Bread” as the bread is intended to soak up all the different flavors. This French sandwich is typical to the Provence region of France and is usually found in every market or bakery in the area. It contains the popular Provencal ingredients like fresh tomatoes, peppers, cucumbers, anchovies, and tuna. It’s basically Salad Niçoise on bread.
These sandwiches are the perfect crowd pleaser and easy to pack for springtime outdoor parties or picnics!
Pan Bagnat Recipe
Alright, let’s get to this fantastic Pan Bagnat recipe. You can always skip whatever doesn’t fit your palate or add other ingredients that you like.
- 12 ” Ciabatta Bread (Note: traditionally the French would use round rustic bread; I, however, sometimes have difficulty finding it so for me the easiest substitution was ciabatta. You can also see that it lent itself well to being portioned into these small super cute picnic sandwiches, but if you find round approximately 7″ rustic bread and want to go authentic, feel free to use it)
- 2 cans Wild Planet Albacore Wild Tuna in Water
- Red pepper
- Extra Virgin Olive Oil
- Dijon mustard
- Sliced tomatoes
- Sliced boiled eggs
- Sliced cucumbers
- Sliced Niçoise olives (these are sometimes hard to get; you can substitute with Kalamata olives)
- Anchovies filets
This is a super easy recipe to make. Scroll through to see how I made Pan Bagnat.
- Place your eggs in a pot with cold water. Boil your eggs for about 10 minutes from the time the water starts boiling. Remove the eggs and cool them off in cold water. Place your Wild Planet Tuna in a bowl, add the juice from the can (its natural and nutritious juices) and mash it with a fork. Then thinly slice peppers and chop scallions. Add to tuna and mix all together.
- In a separate bowl combine olive oil with mustard and mix together (this mixture can stay a little lumpy).
- Cut your bread horizontally and scoop out some of the bread from the inside (you’ll want to create sort of a boat that will hold all the ingredients well together).
- Brush olive oil/mustard mixture onto the bottom half of the bread. Add sliced tomatoes, sliced eggs, sliced cucumbers, sliced olives, and anchovies.
- Brush oil/mustard mixture on top of your bread, cover the sandwich and wrap with a plastic foil.
- Place the sandwich in between two baking sheets, and place something heavy on top to weight it down (cast iron skillet, brick or heavy books). Put it into the fridge. Refrigerate for at least 3-4 hours or overnight.
- Remove from the fridge and cut off the edges of the bread. Then cut the bread into 2″ sandwiches and pack for a picnic.
What to Serve this French Sandwich With:
If you’re like me and want to serve this recipe for a picnic or outdoor gathering, I’d recommend serving it with a side salad. Here are a couple of my favorites:
Now that you have this amazing party-approved springtime sandwich recipe, where will you take it? Who will you share it with? Let us know in the comments below!