Recipe by BecR2400

This is a delightful specialty sandwich originating in Nice, in the South of France. The Pan bagnat is a popular lunch time sandwich and also a great make ahead dish to pack in the picnic hamper along with fresh fruits, some cheese and a bottle of wine or sparkling lemonade. I hope you enjoy!

Ingredients Nutrition


  1. Slice open the roll and drizzle both halves with the oil and vinegar.
  2. Spread the tuna evenly on the bottom half of roll. Add strips of red bell pepper and tomato slices, pressing down to compact. Add egg slices and anchovies, pressing to adhere.
  3. Top with lettuce and the remaining bun half, press together and enjoy!
  4. Tip: If not eating right away, wrap sandwich in wax paper or parchment and tie with kitchen string and chill until ready to eat (up to 24 hours).

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