This classic Pan Bagnat recipe brings together summer tomatoes and conserva (tuna and anchovies) in a classic, picnic-ready sandwich that we love to pair with rosé, particularly from Provence, Bandol, and Corsica.
Ingredients
2 oil-packed anchovy fillets, drained, finely chopped
2 small garlic cloves, finely grated
2 tablespoons capers, drained, chopped
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 small red onion, very thinly sliced
1 cup mixed olives (such as niçoise, kalamata, and/or Castelvetrano), coarsely chopped
4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
Kosher salt, freshly ground pepper
1 6–7-ounce jar oil-packed tuna, drained
½ lemon
½ baguette, lightly toasted
1½ cups basil leaves, torn
1½ cups parsley leaves with tender stems, coarsely chopped
2 large hard-boiled eggs, peeled, thinly sliced
1 large tomato, sliced
2 jarred roasted red peppers, sliced
Ingredients
Step 1
Mix anchovies, garlic, capers, vinegar, and mustard in a medium bowl. Add onion and olives and let sit, tossing occasionally, until onion is slightly softened, 8–10 minutes. Add 2 Tbsp. oil; season with salt and pepper. Toss to combine.
Step 2
Place tuna in a medium bowl. Zest and juice lemon over tuna. Stir in 2 Tbsp. oil; season with salt and pepper.
Step 3
Cut bread lengthwise without cutting all the way through. Add basil and parsley to olive mixture and toss to combine. Spread olive mixture over cut sides of baguette. Top with tuna, egg, tomato, and peppers, then drizzle with more oil; season with salt and pepper.
Step 4
Wrap sandwich tightly in foil and weight down with a heavy skillet, 10 minutes. Cut in half before serving.