Pan Bagnat Sandwich with Tuna and Niçoise Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A hearty French sandwich from Nice, layering canned tuna, hard-boiled eggs, olives, and fresh vegetables inside crusty bread. This french-inspired sandwiches & wraps ready in about 15 minutes pairs canned tuna in olive oil, drained, large hard-boiled eggs, sliced, medium Roma tomatoes, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 round crusty bread loaf (about 10 inches)
• 7 oz canned tuna in olive oil, drained
• 2 large hard-boiled eggs, sliced
• 1 medium Roma tomatoes, sliced
• 1/2 medium cucumber, thinly sliced
• 1 small red bell pepper, roasted and sliced
• 1/4 cup Niçoise olives, pitted
• 4 leaves lettuce leaves
• 1/4 cup red onion, thinly sliced
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Step 1: Slice the round crusty bread loaf horizontally in half. Hollow out some of the bread from the interior to create space for filling.
2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp salt, and 1/4 tsp black pepper to make a dressing.
3. Step 3: Brush the inside of both bread halves generously with half of the dressing.
4. Step 4: Layer the bottom half with 4 lettuce leaves, 7 oz drained canned tuna (flaked), 2 sliced hard-boiled eggs, 1 sliced Roma tomato, 1/2 sliced cucumber, 1 small roasted and sliced red bell pepper, 1/4 cup pitted Niçoise olives, and 1/4 cup thinly sliced red onion.
5. Step 5: Drizzle the remaining dressing evenly over the layered ingredients.
6. Step 6: Place the top half of the bread over the filling and press down gently. Wrap the sandwich tightly in plastic wrap and let it rest for 30 minutes at room temperature to meld flavors.
7. Step 7: Slice into quarters and serve as a filling, portable lunch or picnic meal.