Pan Bagnat Recipe From Alain Giraud

Recipe adapted from Alain Giraud

Pan Bagnat
4 from 3 ratings
Pan Bagnat adapted from Alain Giraud
Prep Time
Cook Time
Total time: 5 minutes
  • Two 12-inch French baguettes, each sliced in half and cut into four pieces
  • 4 ounces extra-virgin olive oil
  • 1 garlic clove, cut in half
  • ½ cup prepared black olive tapenade
  • 4 ripe tomatoes, sliced ¼ inch thick
  • 12 ounces olive oil-packed white tuna
  • 4 hard-boiled eggs, peeled and sliced
  • 8 radishes, thinly sliced
  • 4 spring onions, whites only, thinly sliced
  • 8 small oil-packed anchovies
  • 1 cup chopped romaine lettuce
  1. Separate the baguette pieces into bottoms and tops. Brush the cut side of each piece with olive oil, rub with garlic and spread with some of the olive tapenade.
  2. For each sandwich, layer each bottom half with tomato, tuna, egg, radishes, onion and one anchovy fillet. Top with romaine lettuce and the remaining baguette halves.
  3. Tightly roll each sandwich in plastic wrap and then in a piece of aluminum foil. Refrigerate for at least four hours or overnight.
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