Pan Bagne – Corsican Tuna Sandwich

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READY IN: 10mins
Recipe by coconutty

I got this from an old newspaper clipping by Frances Price, posted here for safekeeping, though I haven't yet tried it. There are several versions of "Pan Bagnat" posted on Zaar; this is a slightly different (Corsican) version called "Pan Bagne." This requires at least several hours of chilling time (to allow the flavors to meld).

Ingredients Nutrition


  1. Cut bread in half lengthwise, scoop out insides, leaving 1-inch shell. Drizzle bread with olive oil. Spread lettuce evenly over bottom half.
  2. Arrange tuna over lettuce, top with alternating slices of egg and tomato.
  3. Separate the slice of onion into rings and arrange them on top.
  4. Sprinkle with olives, salt and pepper.
  5. Cover with top bread slice, wrap tightly and chill for several hours or overnight.

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