Pan Bagnat with Homemade Sandwich Buns
Delicious homemade buns made with just 5 basic ingredients, perfect for creating a generous pan bagnat filled with tuna, marinated vegetables, eggs, and anchovies.
I love this classic Provençal sandwich!
I pay tribute to it by making my own homemade sandwich bread—beautifully golden on top thanks to good extra virgin olive oil. The filling has to be flavorful, made with carefully selected high-quality ingredients.
Why make this recipe?
- A hearty and complete sandwich: rich in protein, healthy fats, and vegetables, making it a nourishing and balanced meal.
- Flavors of Southern France at home: with tuna, anchovies, olives, olive oil, and tomatoes, it instantly transports you to Provence.
- Perfect for eating on the go: wrapped in parchment paper, it’s ideal for picnics, lunches, or quick meals.
- Soft and crispy homemade bread: easy to make, homemade bread adds an artisanal touch that’s well worth the effort.
In a large bowl, mix the flour, salt, sugar, and yeast.
In another bowl, combine warm water and yeast — stir until it starts to foam slightly. Pour this mixture into the flour mixture.
Mix with a wooden spoon until a dough ball forms. Knead on a floured surface for 2–3 minutes, then return the dough to the bowl. Cover with plastic wrap and let rest for about 1 hour.
Deflate the dough and divide into 4 equal portions. Shape into balls and place them on a baking sheet lined with parchment paper. Cover with a towel and let rest for another hour.
Preheat the oven to 375°F (190°C). Brush the tops of the buns with olive oil and dust lightly with flour.
Bake in the center of the oven for 20–25 minutes or until golden brown. Let cool completely before slicing.
In a large bowl, combine all ingredients except the eggs and basil. Be gentle when mixing to avoid breaking the tuna too much.
Slice the sandwich buns in half. Remove a bit of the inner bread from the top half (save for breadcrumbs). Toast the bread lightly. Drizzle generously with olive oil. Rub each side with the garlic clove.
Spoon the filling onto the bottom half of the bread. Top with egg slices and fresh basil. Season with salt and pepper, close the sandwich, and press gently.
For an authentic touch, wrap in parchment paper and let rest for 15–30 minutes before enjoying.
Bon appetit and enjoy!
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