Pan Bagnat | Dorothy Lane Market
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    Pan Bagnat

    PREP TIME 10 mins
    COOK TIME 2 hr
    SERVINGS 6
    Chef Carrie Walters
    • POSTED Sep 8th, 2021
    • BY Chef Carrie Walters

    Pan Bagnat is the iconic French make-ahead sandwich that's perfect for outdoor eating. Think salade niçoise, but in sandwich form. 

    Before serving, let sandwich come to room temperature and cut into wedges. 


    INGREDIENTS

    • 1 DLM French Boule
    • 4 Tbsp DLM Extra-Virgin Olive Oil, divided
    • 4 Tbsp Divina Kalamata Olive Spread, divided
    • 1 7.5-oz can DLM Albacore Tuna, drained and flaked
    • 5 slices of ripe tomato
    • Salt and pepper to taste
    • 2 hard-boiled eggs, sliced
    • Small handful of slivered red onion

    INSTRUCTIONS

    1
    Cut DLM French Boule in half horizontally. On bottom half, scoop out the inside leaving about a 1-inch shell. Leave the top un-scooped.
    2
    Brush inside of both halves with 1 Tbsp olive oil. Spread 2 Tbsp olive spread on each half of loaf. Set aside top half.
    3
    Working with the bottom side, distribute tuna evenly over olive mixture and drizzle with remaining 2 Tbsp olive oil.
    4
    Arrange tomato slices and onion over tuna. Season to taste with salt and pepper. Then, place egg slices over tomato.
    5
    Place reserved top half on sandwich. Press down gently on sandwich and wrap tightly in plastic wrap. Place in refrigerator and weigh the top down with something to help press sandwich and mingle flavors. Press for 2 to 24 hours.

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    Pan Bagnat

    PREP TIME 10 mins
    COOK TIME 2 hr
    SERVINGS 6

    INGREDIENTS

    • 1 DLM French Boule
    • 4 Tbsp DLM Extra-Virgin Olive Oil, divided
    • 4 Tbsp Divina Kalamata Olive Spread, divided
    • 1 7.5-oz can DLM Albacore Tuna, drained and flaked
    • 5 slices of ripe tomato
    • Salt and pepper to taste
    • 2 hard-boiled eggs, sliced
    • Small handful of slivered red onion

    INSTRUCTIONS

    1
    Cut DLM French Boule in half horizontally. On bottom half, scoop out the inside leaving about a 1-inch shell. Leave the top un-scooped.
    2
    Brush inside of both halves with 1 Tbsp olive oil. Spread 2 Tbsp olive spread on each half of loaf. Set aside top half.
    3
    Working with the bottom side, distribute tuna evenly over olive mixture and drizzle with remaining 2 Tbsp olive oil.
    4
    Arrange tomato slices and onion over tuna. Season to taste with salt and pepper. Then, place egg slices over tomato.
    5
    Place reserved top half on sandwich. Press down gently on sandwich and wrap tightly in plastic wrap. Place in refrigerator and weigh the top down with something to help press sandwich and mingle flavors. Press for 2 to 24 hours.

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