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    Pan Bagnat

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    Pan Bagnat

    Typically Provençal, this hollowed-out loaf with a layered filling makes a perfect starter or main course accompaniment. It's best to make it with fresh bread at least a few hours in advance or the night before, so the flavours have time to develop.

    • Diabetic
    • Milk Free
    • Preparation time: 15 minutes plus chilling
    • Total time: 15 minutes plus chilling

    Serves: 6


    • 1 thin Waitrose Organic Baguette, from the bakery section
    • 1 clove garlic, peeled
    • ½ x 25g pack fresh basil
    • 2 x 80g cans Charles Basset White Tuna Fish In Olive Oil, drained and flaked, oil reserved
    • 2 tbsp Waitrose Cooks' Ingredients A Generous Helping Of Sliced Black Olives, drained
    • 2 salad onions, halved lengthways
    • 50g organic Mediterranean ripened tomatoes, from the deli counter, drained


    1. Using a bread knife, slice the baguette horizontally through the centre almost all the way through, so it's left hinged at one side. Using your fingers, pull out the soft bread until only the crust remains. Place the bread in a food processor with the garlic and black pepper. Pulse until you have breadcrumbs. Transfer to a small bowl and add 1 teaspoon of the reserved tuna oil to bind. Set aside.
    2. Brush the inside of the baguette with the remaining tuna oil. Place the basil leaves across the baguette's length until the inside of the loaf is fully lined. Next add a layer of black olives, then the tuna flakes, followed by the salad onion strips. Fill the space around this with the breadcrumb mixture and finish with a double row of tomatoes. Close the bread back together with both hands.
    3. Wrap tightly in clingfilm. The tighter you wrap the pan bagnat, the more the flavours will marry together. Chill in the fridge for up to 24 hours. To serve, discard the clingfilm and slice the pan bagnat into thin rounds.

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