Main Dishes

French-Style Tuna Sandwiches (Pan Bagnat)

The bold flavors of salade Niçoise informed this simple and sophisticated sandwich. Wrap it up in parchment paper to take to the beach or serve it on a platter at home.

By Yankee Magazine

May 02 2022


French-Style Tuna Sandwiches (Pan Bagnat) turn a humble picnic staple into a handheld bounty of seafood and fresh garden flavors.

Photo Credit : Photo by Linda Campos, Styling by Chantal Lambeth, Anchor Artists (food), Korey Seney (props)

The bold flavors of salade Niçoise informed this delicious sandwich, which is simple and sophisticated and, with its abundant veggies and olive oil dressing, quite healthy. Wrap it up in parchment paper to take to the beach or serve it on a platter at home. And one note: The anchovies are optional, but they really do add terrific flavor.


6 servings


6 tablespoons extra-virgin olive oil

2 garlic cloves, minced

4 tablespoons red wine vinegar

1 ½ tablespoons Dijon mustard

3 anchovy fillets, minced (optional)

5 large eggs

30 green beans

6 ciabatta rolls (or other crusty rolls)

¾ cup sliced pitted olives, preferably a mix of types

1 ½ cans tuna (15 ounces) packed in olive oil, drained

2 large ripe tomatoes, sliced

18 large basil leaves

1 small red onion, very thinly sliced


In a jar with a tight-fitting lid, combine the olive oil, garlic, vinegar, mustard, and anchovies. Shake well and set aside.

Fill a 3- or 4-quart pot of water and bring to a boil. Set a big bowl of ice water next to the stove. When the water is boiling, gently lower the eggs and the green beans into the water. Set a timer for 7 minutes. As soon as the alarm goes off, drop the beans and eggs into the ice water. Let them cool for several minutes, then drain. Peel the eggs and cut crosswise into four slices.

Meanwhile, cut the rolls in half and lay them, cut side up, on a cutting board. Spoon about 2 tablespoons of the dressing on the top half of each roll. Divide the olives equally among the rolls, laying them on the bottom halves of the rolls. Top the olives with about 1/4 cup tuna per sandwich. Lay a couple of slices of tomato over the tuna, then the basil, then the onions, the beans, the eggs, and finally the top half of the roll. If transporting, wrap each sandwich in parchment paper or plastic wrap. Serve the sandwiches with extra dressing on the side, if desired.