🥪 Pan Bagnat
Pan bagnat is Nice's famous pressed sandwich: a round crusty roll soaked with olive oil and filled with tuna, hard-boiled egg, tomato, black olives and anchovies — essentially a salade niçoise in bread. Pressed for an hour, the bread absorbs the juices and becomes moist and flavourful while the crust stays chewy. It is a classic picnic and beach lunch.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 round crusty bread rolls
- 4 tbsp olive oil
- 1 tbsp red vinegar
- 200 g canned tuna, drained
- 2 hard-boiled eggs, sliced
- 3 tomatoes, sliced
- 8 anchovy fillets
- 60 g black olives, pitted
- 1 small red onion and basil leaves (optional)
Method
- Split the rolls and pull out a little of the soft crumb.
- Drizzle both halves with olive oil and vinegar and season with salt and pepper.
- Layer tomato, tuna, egg, anchovies, olives, onion and basil on the bottom halves.
- Close the rolls, wrap tightly and press under a weight for at least 30 minutes.
- Unwrap and serve at room temperature.
How to make it lighter
- Brush on 1 tsp oil per sandwich instead of 1 tbsp — 1 tbsp oil ≈ 120 kcal.
- Use tuna in water rather than in oil.
- Hollow out more of the crumb and pile in extra tomato and onion.
History
The name means 'bathed bread' in the Niçois dialect, referring to the oil and tomato juices that soak the roll. It is often described as a traditional workers' meal in Nice and remains a fixture of bakeries and markets along the French Riviera.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →