Provencal Salad-in-a-Sandwich (Pan Bagnat)
Cuisine: French
Author: Kitchens
Pan Bagnat:
  • 3 Cups Boston lettuce; torn into pieces
  • 1/3 Cup slivered red onion
  • 1/4 Cup small whole Nicoise; or slivered olives
  • 1 stalk celery; thinly sliced
  • 1 small green pepper; seeded and slivered
  • 4 large round or rectangular French rolls; split
  • 6 1/2 ounces chunk light tuna; drained and flaked
  • 1 tomato; thinly sliced
Nicoise Dressing:
  • 2 Tablespoons red wine vinegar
  • 1 small garlic; minced or pressed
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried Herbes de Provence
  • 1/3 Cup olive oil
  1. Lightly mix lettuce, onion, olives, celery, pepper, and dressing.
  2. To prepare Nicoise Dressing, in a small bowl combine vinegar, garlic, salt, and herbes de Provence. Using a whisk or fork, gradually beat in oil, mixing until well combined.
Salad Yield: 4 servings.

Dressing Yield: 6 tablespoons.

To serve, place about a fourth of the lettuce mixture on bottom half of each roll. Cover each with a fourth of the tuna and tomato slices.

Add tops of rolls.
Recipe by Recipes at