Pan Bagnat means “bathed bread,” and it refers to the fact that this sandwich is designed to soak up all of the oily goodness of the dressing. It doesn’t get soggy from too much liquid, though: the idea is to use just the right amount of liquid and press the sandwich overnight for a tender, moist culinary experience that invalidates mayo’s raison d’être. Because it’s intended to sit for a long span of time, it’s the perfect sandwich to include in any lunchbox. And if you swap the tuna with a vegetarian option like mashed chickpeas, you don’t need to be as concerned about food safety on a warmer day.
“Bathed bread” is a traditional French sandwich that is at its best when the oil from the ingredients has a chance to soak into the bread overnight. But if you’re short on time, keep a tub of the salad in the fridge for a few days and scoop onto toasted bread for a quicker meal. This is a recipe of convenience: if the odds and ends of tasty olives and veggies in your freezer looks a little different, don’t be afraid to play around with things like capers, roasted red peppers or sun-dried tomato to get a flavor you love.
Servings: 2 (380 G)
Prep Time: 10 minutes
- ½ whole wheat baguette, halved
- 1 clove garlic, minced
- 6 basil leaves, chiffonade
- 1 (6 oz.) can Guiding Stars-earning tuna, drained
- ½ cup kalamata olives, sliced
- ½ cup red bell pepper,sliced thin
- ½ small red onion, chopped
- ¼ cup parsley, chopped
- ½ cup frozen artichoke hearts, thawed and chopped
- ¼ cup French green beans, blanched and chopped
- 3 Tbsp. lemon juice
- 6 Tbsp. olive oil
- Mix all ingredients except bread and spoon evenly over bread.
- Wrap sandwich tightly in plastic, weigh down, and refrigerate overnight.
- The next day, cut in half and enjoy chilled.