Food
Geoffrey Zakarian’s Pan Bagnat | The Kitchen | Food Network
Geoffrey is sharing his recipe for the most delicious Pan Bagnat, a traditional sandwich from France that translates to “bathed bread.” Packed with high-quality tuna, a punchy olive tapenade and crisp vegetables, it’s the kind of sandwich that only gets better as it sits.
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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Pan Bagnat
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 4 hr 20 min (includes chilling time)
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Tapenade:
1 cup pitted Nicoise or Kalamata olives
1/2 cup pitted green or Castelvetrano olives
1/2 cup fresh parsley leaves
1/4 cup extra-virgin olive oil, plus more for oiling the grill
2 tablespoons capers, rinsed and drained
2 to 3 anchovy fillets
1 clove garlic
Sandwich:
Two 7-ounce jars tuna packed in olive oil
2 tablespoons capers
1/4 cup roughly chopped pitted Kalamata olives
3 tablespoons finely chopped fresh parsley
2 tablespoons extra-virgin olive oil, plus more as needed
1 rustic baguette (European-style if possible)
3 large eggs, hard-boiled and sliced
Champagne vinegar or lemon juice, for drizzling
1 bunch wild arugula
1/2 teaspoon kosher salt, plus more as needed
Freshly cracked black pepper
Directions
For the tapenade: Combine the Nicoise olives, green olives, parsley leaves, olive oil, capers, anchovy fillets and garlic in a food processor. Pulse until finely chopped and the mixture is tight. Set aside.
For the sandwich: Drain off the oil from the tuna, then add the tuna to a bowl. Stir in the capers, olives, parsley and olive oil.
Hollow out the bread. Spread about 1/4 cup tapenade on each side of the bread. On one side, layer the sliced hard-boiled eggs, followed by the tuna mixture; drizzle a bit of lemon juice or vinegar over the top of the tuna. Top with arugula and season with salt and pepper.
Close the sandwich and press down. Wrap very tightly with plastic wrap and store in the fridge for a minimum of 4 hours, or up to overnight. Slice and serve, ideally with a chilled glass of rosé.
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Geoffrey Zakarian’s Pan Bagnat | The Kitchen | Food Network
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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Chopped: Ice Cream Cones, Lump Crab Meat, Baby Turnips | Full Episode Recap | S13 E7 | Food Network
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