The French Picnic Baguette - Pan Bagnat

Recipe by French Tart
READY IN: 120hrs 10mins




  • Cut the baguette into even size portions.
  • Then cut the baguette pieces or bread rolls in half lengthways, and scoop out some of the bread filling. (You use this for a gratin-type affair later in the week or for breadcrumbs).
  • Rub the garlic over the inside of both halves, drizzle with a generous amount of olive oil and season well.
  • In one hollowed-out half, pack in the egg slices, tuna, tomatoes, anchovies, olives, chopped red onion and lettuce leaves.
  • Drizzle with more oil, and a little white-wine vinegar.
  • Put the other half of the baguette or bread roll on top, wrap snugly in tinfoil and place on a flat surface. Lay some big books on top to weigh it down. (I use a Larousse Gastronomique!).
  • Leave for an hour or two. Then remove the tinfoil and wrap a band of greaseproof or brown paper around the middle of each portion, and tie tightly with kitchen string.
  • These can then be stored overnight in a covered container until next day. (This is not necessary - but can be handy to avoid all the fuss next day!).
  • Take them on your picnic with wine, fruit and good company!
  • Sublime!