Lunch · 25 min · mediterranean

Pan Bagnat

If you like round country loaf, you’ll love this Mediterranean lunch — 25 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 1 large Round country loaf
• 2 cans Tuna in olive oil
• 3 Eggs
• 2 Tomatoes
• 1/2 Cucumber
• 1/3 cup Niçoise olives
• 8 Anchovies
• 1/4 cup Olive oil
• 2 tbsp Red wine vinegar

Steps

1. Hard-boil the eggs 9 minutes; cool, peel, and slice.
2. Split the loaf horizontally and hollow out some crumb from the top half — the cavity holds the filling.
3. Rub both cut sides with garlic and drizzle generously with olive oil and vinegar.
4. Layer the bottom with tuna, egg slices, tomatoes, cucumber, olives, and anchovies; season boldly.
5. Cap with the top, press firmly, and wrap tightly in plastic.
6. Rest at least 1 hour, ideally 3 — the pressed rest lets the bread drink up the dressing, which is the entire point of pan bagnat.
7. Unwrap, cut into wedges, and serve at room temperature; Nice’s “bathed bread,” the salade niçoise as a sandwich.

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