Provençal · Lunch & handhelds

Pan bagnat

Name: Pan bagnat
Prep time: 35 min
Cook time: 10 min
Total time: 1 h 15 min
Yield: 4 sandwiches
Cuisine: Provençal
Ingredients: 4 small round crusty rolls; 1 garlic clove, halved; 4 very ripe tomatoes, divided; 1 1/2 teaspoons kosher salt, divided; 1/3 cup extra-virgin olive oil; 1 tablespoon red-wine vinegar; 4 radishes, thinly sliced; 4 scallions, thinly sliced; 1 small green bell pepper, thinly sliced; 1/2 cup shelled young fava beans or thinly sliced raw artichoke hearts; 8 ounces oil-packed tuna, drained into large flakes; 4 large eggs; 8 oil-packed anchovy fillets, drained; 24 Niçoise olives, pitted; 1 packed cup fresh basil leaves; 1/2 teaspoon black pepper

Nice’s “bathed bread,” layered with tomato, raw market vegetables, olive-oil tuna, egg, anchovy, Niçoise olives, basil, garlic, and abundant fruity olive oil—never mayonnaise.

About 1 hr 15 minTotal

About 45 minActive

$$Cost

ModerateDifficulty

Makes 4 sandwiches

Equipment

Any lidded pot of at least two quarts works; a very large pot loses heat faster.
Best value
Cuisinart MultiClad Pro 2-quart Saucepan
View at Amazon
Built for frequent use
All-Clad D3 2-quart Saucier with Lid
View at All-Clad
Another workable path: Any lidded pot of at least two quarts works; a very large pot loses heat faster.
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How we chose
Research-backed · reviewed Aug 2026
We compared two-quart stainless pans for even heat, pouring, lid fit, handle behavior, induction compatibility, durability, and value. Independent side-by-side testing informed the tier distinction; manufacturer specifications established construction and care. Kwilt has not made this soup in these pans.
Cuisinart MultiClad Pro 2-quart Saucepan: The responsive tri-ply construction and two-quart size suit a small soup while remaining useful for grains and sauces. Trade-off: Its conventional corners hold onto food more than a rounded saucier, and the finish is less refined than the All-Clad.
All-Clad D3 2-quart Saucier with Lid: The fully bonded body and rounded base make stirring and pouring easy while the lid holds a small soup warm. Trade-off: Its premium price is difficult to justify for an occasional soup if a basic lidded saucepan already covers the job.
Another workable path: Any lidded pot that comfortably holds at least two quarts works. Avoid an oversized pot if possible; the shallow soup loses heat faster while you finish the omelet.
Sources
The Kitchn saucepan comparison
Cuisinart exact model listing
All-Clad D3 product details

Ingredients

1× recipe · Makes 4 sandwiches

4 small round crusty rolls
1 garlic clove, halved
4 very ripe tomatoes, divided
1 1/2 teaspoons kosher salt, divided
1/3 cup extra-virgin olive oil
1 tablespoon red-wine vinegar
4 radishes, thinly sliced
4 scallions, thinly sliced
1 small green bell pepper, thinly sliced
1/2 cup shelled young fava beans or thinly sliced raw artichoke hearts
8 ounces oil-packed tuna, drained into large flakes
4 large eggs
8 oil-packed anchovy fillets, drained
24 Niçoise olives, pitted
1 packed cup fresh basil leaves
1/2 teaspoon black pepper

Instructions

Lower eggs into and cook 10 minutes. Chill in ice water, peel, and slice. Split rolls with a thicker base, remove a little central crumb, and rub all cut surfaces with garlic.
Halve two tomatoes and rub their pulp and juice into the bread with 1/2 teaspoon salt. Whisk olive oil and vinegar and spoon most over the cut faces; the crumb should be saturated with flavor but not collapsing.
Slice remaining tomatoes. Layer radish, scallion, pepper, fava beans or artichoke, tuna, tomato, egg, anchovy, olives, and torn basil across the bases. Season through the layers with remaining salt and pepper and drizzle with remaining dressing.
Replace the tops, wrap tightly in parchment, and press under a light skillet for 30 minutes at cool room temperature. Unwrap and serve whole or halved the same day.

Nice, FranceNiçois household and market cooking

From the table

About this recipe

Pan bagnat is the Niçois sandwich form of salade niçoise; its name refers to bread bathed with tomato juice and olive oil before being layered with raw vegetables, fish, egg, olives, and basil.

Pan bagnat is the Niçois sandwich form of salade niçoise; its name refers to bread “bathed” in tomato and olive oil. Tuna is a later but accepted addition alongside the older anchovy. Mayonnaise, lettuce, cooked potato, chicken, and bacon are excluded by contemporary Nice preservation efforts. This Kwilt version follows the reviewed household adaptation: Follow the official Nice formula with both tuna and anchovy and the accessible seasonal choice of fava bean or raw artichoke, omitting nontraditional fillers.

Sources

Dinner does not stop at the recipe