Pan Bagnat with Fennel
Pan Bagnat with Fennel is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Toss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag; season with salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag; season with salt and pepper.
Fennel-olive mixture can be made 2 days ahead.
Cover and chill.
Toss fennel-olive mixture with cucumber and tuna in a medium bowl; season with salt and pepper.
Let sit, tossing occasionally, 10 minutes.
Scoop out inside from top half of bread; discard (or save for a snack!).
Layer bottom half of bread with tuna mixture, then top with eggs and arugula.
Close up sandwich.
Place a large heavy skillet or pot on top of sandwich to weigh down and let sit at room temperature, turning once, until evenly pressed, about 2 hours (if making sandwich at home, or storing in a cooler while you hike, wrap it up tightly in plastic wrap before you press it).
Slice pan bagnat into wedges just before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.