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This Pan Bagnat sandwich for a picnic is delicious! You allow all the juices to soak into the bread before you eat it. Pan Bagnat is the essential picnic sandwich!

This delicious Pan Bagnat sandwich for #SundaySupper is MADE for a #picnic! You allow all the juices to soak into the bread before you eat it. Pan Bagnat is the essential picnic Sammie!

Grab a blanket, a basket, some sunscreen and bug spray! #SundaySupper is having a picnic!! I made some tasty Pan Bagnat sandwiches for our picnic. It’s a HUGE virtual picnic to celebrate your national day of choice: Independence Day for the US or Canada Day for the our neighbors to the north. Being as I’m part both, I’m celebrating BOTH! YAY for me!!

Here’s the story. I’m sitting in the waiting room of the podiatrist and Nigella comes on the television. Hm…don’t think I’ve seen one of her shows before. This should be good!

*confession*

No. I haven’t ever seen a Nigella show. Honestly. My days of Food Network and Cooking Channel are limited these days. S and I usually have other items to watch when we’re home. And on days off, sometimes I have it on as background noise, but I don’t recall any of her shows coming on.

So, there I sit, waiting to be called watching this program on bread. She did French toast, pan bagnat, and a bread pudding, I think? Anyway, the pan bagnat looked amazing!! So, when #SundaySupper announced a picnic I knew I was going to tackle this amazing and perfect for picnic sandwich.

Just look at all those tasty ingredients!! No, I didn’t go with a fresh tuna and sear it. I didn’t even do an albacore white. This sandwich is made with chunk light, which is S’s favorite type of tuna. I didn’t want this to be a snobby sandwich. It has a fancy name, but that doesn’t mean it has to be expensive. Please, do make this with your tuna of choice.

But seriously. Look at all those COLORS!! Tomatoes, roasted bell peppers, artichoke hearts, olives, red onions, yum!

Now, the purpose of this sandwich is for it to meld together. The dressing softens the bread, the peppers, artichokes, olives all throw a huge party together, and the eggs and tuna are the caterers. They bring the meat and potatoes to this party in a sandwich.

This is definitely a “make ahead” sandwich which is contrary to most sandwiches. Those *coughOTHERcough* sandwiches you have to make almost right before you eat them or the bread gets icky and soggy, the cheese gets, well, weird. You know what I’m talking about, right? This one has none of those issues! The longer it sits, the better it gets. So, yeah, make these the night before and let them party in the fridge before you pack for your picnic.

Make sure to scroll all the way down and see what other tasty treats the #SundaySupper crew has brought to the picnic.

Pan Bagnat

Name: Pan Bagnat
Prep time: 10 min
Cook time: 5 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Eurpoean
Ingredients: 1 baguette; 1 clove garlic; 1/3 cup reduced fat mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon extra virgin olive oil; 2 tablespoons tarragon vinegar; 2 teaspoons dried basil; 2 teaspoons dried parsley; 1 small head butter lettuce, torn; 1 medium red onion, thinly ssliced; 1 large tomato thinly sliced; 1 cup sliced roasted red peppers; 1 cup chopped, marinated artichoke hearts, drained; 1/2 cup chopped kalamata olives; 4 large hard boiled eggs, sliced; 10 ounces tuna in water, drained

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 1 hour

Total Time: 1 hour 15 minutes

This delicious Pan Bagnat sandwich is MADE for picnics! You allow all the juices to soak into the bread before you eat it. Pan Bagnat is the essential picnic Sammie!

Ingredients

1 baguette
1 clove garlic
1/3 cup reduced fat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
2 tablespoons tarragon vinegar
2 teaspoons dried basil
2 teaspoons dried parsley
1 small head butter lettuce, torn
1 medium red onion, thinly ssliced
1 large tomato thinly sliced
1 cup sliced roasted red peppers
1 cup chopped, marinated artichoke hearts, drained
1/2 cup chopped kalamata olives
4 large hard boiled eggs, sliced
10 ounces tuna in water, drained

Instructions

Slice the bread in half lengthwise and then in quarters. Slightly hollow out the bread bottom and top to allow room for the ingredients to sit. Rub the inside of the bread with the garlic clove. Set aside.
Combine the mayonnaise and next five ingredients (Dijon through parsley) in a small bowl with a whisk until incorporated. Season to taste with salt and pepper; set aside.
Spoon 1 teaspoon of the dressing on each side of the bread. Layer with lettuce, onions, tomato slices, red peppers, artichoke hearts, kalamata olives, and hard boiled egg slices. Top with the tuna. Spoon the dressing evenly over the sandwiches and season with salt and pepper.
Place the tops on the sandwiches and wrap tightly in parchment paper tied with twine and refrigerate until ready for your picnic. Slice before serving.

Beverages

Orange Blossom Iced Tea by girlichef
Red, White, and Blue Sangria by Hezzi-D’s Books and Cooks
Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers

Baked Garlic Parmesan Wings by Cindy’s Recipes and Writings
Buffalo Chicken Spring Rolls by Daily Dish Recipes
Peppadew Dip by Confessions of a Culinary Diva

Mains

Asparagus and Cheddar Quiche by Mess Makes Food
London Broil with Caramelized Red Onions by Crazy Foodie Stunts
Stilton Potato and Stilton Pies by Jane’s Adventures in Dinner
Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides

Mushroom and Gruyere Cheesecake by Peaceful Cooking
Scotch Eggs by Small Wallet, Big Appetite

Salads

Caprese Pasta Salad by La Bella Vita Cucina
Farro & Walnut Salad by Foxes Love Lemons
Fruit Tortellini Salad by Jelly Toast
Gluten Free Potato Salad by Gluten Free Crumbley
Japanese Noodle Salad by Noshing With The Nolands
Kale and Quinoa Tabbouli by Healthy. Delicious.
Layered Chicken Salad by Nosh My Way
Lightened Up Macaroni Salad by Peanut Butter and Peppers
Loaded Potato Salad by Granny’s Down Home Sassy Southern Cooking
Mexican 3 Bean Salad by Bobbi’s Kozy Kitchen
Old Fashioned Potato Salad by Life Tastes Good
Orzo Salad with Kale Pesto by Cooking Chat
Pizza Pasta Salad by Curious Cuisiniere
Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
Tomato Bean Salad by Family Foodie
Tuna Noodle Salad by Hot Momma’s Kitchen Chaos
Vegetable Salad by Magnolia Days
Veggie Pasta Salad by Pescetarian Journal
Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps

Pan Bagnat by A Kitchen Hoor’s Adventures
Panino con la Salamella by Manu’s Menu
Roast Beef Wraps by Cookin’ Mimi

Sweets

Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
Cherry Chip Blossom Cupcakes by NinjaBaking.com
Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
Chocolate Chunk Brownies by What Smells So Good?
Chocolate Syrup Brownies by That Skinny Chick Can Bake
Chocolate Zucchini Cake by Killer Bunnies, Inc
Coconut Oil Chocolate Chip Cookies by Alida’s Kitchen
Flag Cake by Pies and Plots
Peanut Butter Frosted Brownies by Feed Me, Seymour
Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
S’mores Crumb Bars by The Redhead Baker
Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
Strawberry Banana Oat Muffins by Sue’s Nutrition Buzz