Pan Bagna Recipe

No Photo

Have you made this?

 Share your own photo!

Pan Bagna

Nicole Bredeweg


I love tuna sandwiches. So I was not at all hesitant to try this Mediterranean twist on one of my favorites. I found it in my Artisan Bread in Five Minutes cookbook, but you can just get an artisan bread from the grocery store instead (though I highly recommend this cookbook!) I love the blend of so many flavor types and textures! I have added a note of modification, though. . .

pinch tips: How to Freeze Fish, Meat & Poultry






No-Cook or Other


1 lb
loaf european peasant bread or french boule
4 Tbsp
olive oil, divided
1 small
garlic clove
1 Tbsp
red wine vinegar
salt and pepper to taste
1/4 lb
soft goat cheese
mediterranean-style olives, pitted and sliced
1 c
arugula leaves, rinsed and dried
6 oz
cooked fresh tuna stead or canned tuna
3 small
tomatoes, thinly sliced
10 large
basil leaves, shredded

Directions Step-By-Step

Note -- I've entered the recipe as originally printed, but I recommend reducing the ingredients quite a bit. While the recipe is incredibly INTENSE in it's flavoring, I think that putting more reasonable amounts of everything on would be just as enjoyable, if not more so.
Slice the bread in half horizontally and slightly hollow out the top and the bottom. Drizzle the cut surface of the halves with 1-1/2 tbsp of the oil.
In a blender, combine the remaining oil with the garlic, vinegar, and salt to taste. Blend the dressing until smooth.
Spread the goat cheese in the bottom shell and top it with the olives, arugula, and salt and pepper to taste. Drizzle with 1/3 of the dressing, top with the tuna, salt and pepper to taste, and drizzle 1/2 the remaining dressing over the tuna. Top the tuna with the tomatoes, basil, and salt and pepper to taste. Drizzle with the remaining dressing, and add the top of the loaf.
Wrap the sandwich in plastic, place it on a plate, and cover it with another plate with approximately 1 - 2 pounds of weight on top. Refrigerate for 1 hour. The sandwich may be made up to 6 hours in advance and kept covered and chilled.
Allow to come partway back to room temperature, cut the sandwich into 2" slices, and serve.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Mediterranean
Hashtag: #sandwich