Pan Bagnat, literally Bathed Bread, is a sandwich originating from the French region of Provence which is very popular in Nice. The bagnat is a round crusty bread that absorbs juices without falling apart. The interior of the loaf is removed and filled with a variety of ingredients such as an anchovy-based vegetable salad with hard boiled eggs known as Salad Niçoise.  We have encountered several versions of Pan Bagnat designed for all tastes and propose two versions in this article using a popular Pacific Northwest ingredient, Ahi Tuna.

Our Three Feathers Pinot Noir pairs exceptionally well with this hearty French sandwich, perfect for picnics along the Oregon Coast!

Pan Bagnat, Two Versions

Version #1

Anchovy and Watercress Filling

1 cup chopped Kalamata olives
6 1/2 oz or roasted red peppers, drained, patted dry and chopped
4 scallions, minced
1 pint of cherry tomatoes, seeded and chopped
4 anchovies, rinsed, patted dry and chopped
3 T capers, drained
1/3 cup Italian parsley leaves, minced
1 cup watercress leaves
1/4 lb tuna steaks (Ahi or Albacore), seared and sliced
2 12-inch to 16-inch loaves of crusty bread (French, Italian or sourdough)

Dressing

1 cup packed fresh Italian parsley leaves
1/3 cup packed watercress leaves
1 garlic clove
3 T fresh lemon juice
4 anchovies, rinsed and patted dry

Preparation

Slice the bread horizontally and hollow out the top and bottom leaving shells 1/2-inch thick.  Reserve 1 cup of packed bread crumbs from the loaf interior in a bowl. Place a large piece of plastic wrap in a baking sheet and place the shells on it.

Make the filling: Combine the olives, red peppers, scallions, tomatoes, anchovies, capers, parsley and watercress together in a bowl.

Make the dressing: Finely mince the parsley, watercress, garlic, reserved bread crumbs, lemon juice and anchovies in a food processor.  With the motor running, add oil in a steady stream and blend the dressing until emulsified.

Add 1/4 cup of the dressing to the filling and spread the remaining dressing on the inside of the bread shells.

Top with the sliced tuna and then mound the filling in the shells, packing it down, and fit them together tightly.

Press on the sandwich to pack down the filling then wrap the Pan Bagnat tightly in plastic wrap.  Place another baking sheet on top of the Pan Bagnat and add several 1-pound weights on top.  Chill for at least one hour. The Pan Bagnat may be made overnight and kept covered and chilled.

Serve the Pan Bagnat cut into 2-inch slices with a bottle of our Three Feathers Pinot Noir.

Version #2

Goat Cheese and Tuna Filling

3 ounces of mild goat cheese (Montrachet for example)
1 cup of chopped Kalamata olives
1 cup of arugula leaves, rinsed and spun dry
3 large radishes, sliced
3 small tomatoes, sliced thin
1/4 lb tuna steaks (Ahi or Albacore), seared and sliced
8 large fresh basil leaves, shredded

Dressing

4 T olive oil
1 small garlic clove, minced
1 T balsamic vinegar
Salt and pepper to taste

Preparation

Slice the bread horizontally and hollow out the top and bottom leaving shells 1/2-inch thick. Place a large piece of plastic wrap in a baking sheet and place the shells on it. Brush the bottom shell with 1 tablespoon of the olive oil.

Blend the remaining 3 tablespoons of olive oil, balsamic vinegar, minced garlic clove and salt and pepper set aside.

Spread the goat cheese on the bottom shell and top with the olives, arugula and radishes. Drizzle the radishes with 1/3 of the dressing then top them with the tuna slices and another 1/3 of the dressing. Add the tomatoes and basil and drizzle with the remaining dressing.

Fit the top shell over the bottom one and wrap the Pan Bagnat tightly in plastic wrap. Place another baking sheet on top of the Pan Bagnat and add several 1-pound weights on top. Chill for at least one hour. The Pan Bagnat may be made overnight and kept covered and chilled.

Serve the Pan Bagnat cut into 2-inch slices with a bottle of our Three Feathers Pinot Noir.