Niçoise Pan Bagnat
This French seafood builds round crusty rolls, ripe tomatoes and small cucumber into a proper meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for saucepan and whisk. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Lower the eggs into boiling water and cook for 9 minutes for fully set yolks, then cool under cold running water, peel, and slice.
- Whisk the vinegar with the olive oil, the crushed garlic clove, salt and pepper to make a sharp dressing.
- Drain the tuna, thinly slice the tomatoes, cucumber, pepper and red onion, and tear the basil leaves.
- Split each roll horizontally, pull out a little of the soft crumb to make room, and brush both cut sides generously with the dressing so the bread soaks it up.
- Layer the tomato, cucumber, pepper and onion on the base, season lightly, then add the tuna, sliced egg and olives and a few basil leaves.
- Drizzle any remaining dressing over the filling, press the lid on firmly, and wrap each sandwich tightly.
- Weigh the wrapped rolls down with a board or a few cans and chill for at least 1 hour so the flavours meld and the bread compresses before serving.
You'll use: Saucepan · Whisk
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Red Wine
- beef stock + 1 tsp red wine vinegar · grape juice + vinegar
What to serve with Niçoise Pan Bagnat
- Baguette Vegan
- Clafoutis Dessert
- Croissant Vegetarian
- Croissants Dessert
Tips & common questions
How long does Niçoise Pan Bagnat take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Niçoise Pan Bagnat is an original French recipe developed in-house by Consomee. Photo: Pan-bagnat 1.jpg by kochtopf, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.