Nicoise salad buffs, meet the pan bagnat. This classic French sandwich also hails from Nice and features the same signature olives, plus oil-packed tuna (I prefer Genova), hard-boiled eggs, tomatoes, and anchovies, among other yummy ingredients.

Since I've been somewhat obsessed with all things French, I recently lunched at San Francisco's Cafe Claude to satisfy my pan bagnat craving. Learn how to replicate the recipe now.

The Parisian-style bistro serves its sandwich on a ciabatta-type roll, which I recommend over the kaiser in following recipe. But otherwise, this is a worthy and authentic reproduction.

Pan Bagnat

Pan Bagnat


  1. 1/4 of white onion, thinly sliced
  2. 1/8 of a small red onion, thinly sliced
  3. 2 tablespoons extra-virgin olive oil, plus additional for drizzling
  4. 1 tablespoon red-wine vinegar, plus additional to taste
  5. 1/4 teaspoon salt, plus additional to taste
  6. black pepper to taste
  7. 1 6-ounce can tuna packed in olive oil, including olive oil
  8. lemon juice to taste
  9. 2 kaiser rolls, plain
  10. lettuce leaves, combination of Boston, green-leaf, or other green leafy lettuce
  11. 8 tomato slices
  12. 6-8 hard-boiled eggs slices
  13. 4 anchovy fillets, drained
  14. Niçoise olives
  15. scallions, chopped
  16. radishes, sliced


  1. Combine the red and white onion with 2 tablespoons extra-virgin olive oil, 1 tablespoon red-wine vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a bowl.
  2. Using your hands, mix and squeeze everything together for 5 minutes. (Don't rush through this part; the onions need time to release their juices and mellow.)
  3. Work in can of tuna in olive oil, including the oil. Season with fresh lemon juice, red-wine vinegar, and salt, then add pepper to taste.
  4. Cut kaiser rolls in half crosswise and spread each bottom half with lettuce leaves. Use a couple of varieties — whatever looks good — for the difference in texture.
  5. On top of each lettuce layer, arrange 4 tomato slices (skip this step if you don't have good — really good — tomatoes on hand). Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
  6. Crisscross each sandwich with 2 drained anchovy fillets and strew with Niçoise olives (pit them if desired), chopped scallion greens, and sliced radishes. Then drizzle generously with more olive oil and top with the remaining kaiser halves, pressing gently but firmly.

Makes 2 sandwiches.

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