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Pan Bagnat – Tuna French Sandwich – Food Wishes ctm magazine



If I have to wait an entire day to eat a tuna sandwich, it better be good, and this pressed French classic certainly is. In fact, this is so good, I’d wait two days for a Pan Bagnat, which according to my friends in the south of France isn’t a bad idea. The longer the better, they say, and one of these days I’ll have the patience to test their theory. Enjoy!

For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/recipe/281289/pan-bagnat-pressed-french-tuna-sandwich/

To become a Member of Food Wishes, and read Chef John’s in-depth article about Pan Bagnat, follow this link:
https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/

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25 Comments

  • Losty on March 29, 2021

    Ah yes, soggy bread. I'll put that recipe on my to-don't list.

  • Tyler K Fisher on April 4, 2021

    Yum

  • Aaron Larsen on April 7, 2021

    Well I'll be damned. I made a comment about this being a misspelling. But "pan" is correct. It's from the nizzardo (niçard) spelling. My bad!! Interesting it is closer to spanish than french and italian.

  • Kevin Finnerty on April 17, 2021

    Duuude this is my kinda food

  • Shyree Ragpala on April 19, 2021

    Alexa can talk faster than him

  • Carlos Faro on April 27, 2021

    Tried this, and while the filling was amazing, I wasn't a big fan of the soaked bread. However it was still delicious, and others in my family adored it.

  • Tlot Pwist on May 10, 2021

    0:57 imo the most important ingredient of any sandwich is the bread.

    You could fill it with low cost food from the supermarket and still enjoy it, but a low cost bread would ruin anything put in it ^^

  • Dean Douglas-Latka on May 18, 2021

    I like this but my family wants Turkey or chicken version. I’d I change that, what seasonings would complement the chicken over the fish? What else would you alter?

  • koretechx momento mori on May 28, 2021

    Does that mean I get to hit it with a bat? Where's it's knee?

  • Sara Morais on June 25, 2021

    Wow… I'm sure it tastes even better than it looks and THAT'S saying something… I'm gonna make it asap, thanks forever Chef John 💖

  • Tony Salvatore on July 17, 2021

    Hella yeah

  • frito Pendejo on July 18, 2021

    With potato chips and coke

  • Pat Jeudy on July 28, 2021

    Awesome!!

  • David Messer on August 8, 2021

    No cheese?

  • Bam Bammerson on August 28, 2021

    It’s in the fridge now doing it’s magic. Thank you for this wonderful recipe, this is the third time we’ve made it!

  • Trish Voss on September 2, 2021

    Looks wonderful!

  • scottab140 on September 27, 2021

    Bread with oil mined garlic, tomatoes season with salt and pepper, onions, banana peppers, pepperoni, tuna, bacon, sliced boiled eggs, spinach, 2nd layer of tomatoes season with salt and pepper, and onion vinaigrette dressing on top.

  • XavierKatzone on October 11, 2021

    GREAT SANDWICH! ❤️ BUT don't forget to RESERVE HALF THE TOMATOES for the TOP LAYER!

  • Glamour Girl on October 19, 2021

    Chef John? You should make a Mufletta sandwich! Same concept minus the anchovies! Bet it would be delicious too!

  • Kenneth Ellison on October 28, 2021

    My first pan bagnat was eaten on a warm evening on the banks of the river Seine. I'd be willing to bet that chef John's pan bagnat would give it a run for its money.

  • Matthew on October 31, 2021

    I’m thinking a vacuum sealer instead of the wrapping and weighting…if you’ve got one.

  • Jennifer Wilkewitz on November 23, 2021

    Looks delish minus the tomatoes and anchovies. Sorry but I just can't eat those 🙂 I've tried and it was a no go everytime. The rest looks wonderful

  • happygolucky on December 5, 2021

    Wow, now that's a sandwich! Great job showing us how to make this delicious picnic feast!

  • Austin Hopper on December 15, 2021

    Is this made with some kind of wine some times

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