Pan Bagnat

I love Rosewood Market more every time I stop by. There’s nothing more re-energizing than taking a study break and coming home with fresh produce and delicious cheeses. On my last trip, I stocked up on cucumbers, lettuce, tomatoes, olives, bread, and eggs-all locally grown and fresher than anything you’ll find at a regular grocery store. They also have a great deli section for days when you’re too tired to cook but still want to eat healthy.

Of course, I had to assemble a sandwich out of all the beautiful things I got. I have mixed feelings about summer ending. While it’s nice not waking up to 100 degree weather every day, I’ll be sad when tomatoes are out of season. Also, the nasty palmetto bugs will crawl back to hell where they belong.

The best bread for a Pan Bagnat is a crusty bread like a baguette because the juice from the vegetable mixture is supposed to soak into the bread a little bit. You can even wrap up the sandwich and put it on the counter with something heavy on top (like that Robbins Pathology book I was told to buy but never use) and it’ll help the flavors meld together.

I was a hungry girl so I just used my hand to squish it for a minute and then proceeded to eat it. I also had some leftover tomato/cucumber filling so I kinda just scooped it onto my sandwich with every bite.

Recipe: makes 1 giant sandwich or 2 smaller ones


  • 2 slices of crusty bread
  • 2 leaves lettuce
  • 4 oz can of tuna, drained
  • 1 hard boiled egg
  • 1/2 tomato
  • 1/2 cucumber
  • few leaves basil, julienned
  • 3-5 olives, depending on size
  • 2 Tbsp chopped red onion
  • 2 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 1 tsp Dijon mustard
  • salt & pepper
  1. Chop up the cucumber, tomato, red onion, basil, and olives and put them in a bowl with the vinegar, oil, and mustard. Let that sit and marinate for a while. I waited 30 minutes but I’m sure you could leave it out on the counter for a few hours. Remember to never refrigerate tomatoes! Or else you’ll make them sad.
  2. When you’re ready to assemble the sandwich, take a slice of bread, layer on lettuce, tuna, egg, and then the tomato/cucumber filling.
  3. Spoon some of the marinade onto the top of the sandwich, and give it a few shakes of salt and pepper.
  4. Put on the top piece of bread, and press down with your hand, or wrap it up and leave it on the counter with a heavy book on top.

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