Pan Bagnat (Tuna Sandwich)

6 Reviews
100% would make this recipe again

A seasoned sandwich of tuna, egg, and tomato.

«Pan Bagnat» used to be a staple food of fishermen in Provence. Its name means «wet bread» in the local dialect and refers to bread that has been soaked in olive oil. It is still a very popular lunch in Nice and Côte d'Azur.

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Ingredients

??? panino rolls, ciabatta type ???
??? extra virgin olive oil ???
??? eggs size large, hard boiled ???
??? black olives, pitted ???
??? tomatoes, sliced ???
??? arugula, rinsed and drained ???
??? garlic, minced ???
??? Classic Vinaigrette ???
??? tuna, canned ???
??? green onions/scallions, finely chopped ???
??? fresh basil [optional] ???
??? radishes, thinly sliced ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? plastic wrap ???

Method

  1. Slice each panino roll into 2 halves lengthwise, then baste the cut sides with the oil.
  2. Put the arugula in a bowl. Pour in the Classic Vinaigrette, then add the garlic and green onion. Season with salt and pepper to taste, then mix well. Portion out the mixture onto half of the roll slices. Distribute the tomatoes, hard boiled eggs, olives, tuna, and radishes on top of the arugula. Garnish with the basil leaves (optional). Cover each roll slice with the remaining slices.
  3. Wrap each sandwich individually with plastic wrap then chill in the refrigerator under a weight, for a minimum of 4, and a maximum of 12 hours.
  4. Enjoy.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

630

Fat

29 g

44 %

Saturated 4.7 g
+ Trans 0 g

23 %

Cholesterol

120 mg

Sodium

710 mg

30 %

Carbohydrate

57 g

19 %

Fibre

4 g

14 %

Sugars

4 g

Net Carbs

53 g

Protein

34 g

Vitamin A

27 %

Vitamin C

17 %

Calcium

13 %

Iron

38 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Folacin, Iron, Manganese, Niacin, Phosphorus, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K
Good source of  :
Magnesium, Potassium, Vitamin D, Zinc
Source of  :
Calcium, Copper, Fibre, Pantothenic Acid, Vitamin B6, Vitamin C
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables ½
Meat and Alternatives 3
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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6 Reviews (6 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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