Pan Bagnat - Tuna French Sandwich - Food Wishes
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- Опубликовано: 10 июл 2024
- 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: www.allrecipes.com/recipe/281...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Pan Bagnat, follow this link:
/ @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e... 
Хобби
Get the recipe: www.allrecipes.com/recipe/281289/pan-bagnat-pressed-french-tuna-sandwich/
No cheese??? Still yummy most likely 😋
It tastes as DISGUSTING as it looks!!!
That has to be the most beautiful tuna sandwich I have ever seen.
so it would seem
Wait 'til you _taste_ it.
You never saw Basic Instinct?
ruclips.net/video/kpqqbXZNut0/видео.html
@@kainaatkhalil4 How is this relevant?
Every time I think the sandwich is complete:
*but wait there's more*
The taco town of French tuna sandwiches
Ron Popeil approved!
ruclips.net/video/kpqqbXZNut0/видео.html
Paraphrasing: Anyone can tune a piano, but it takes a Chef John to Tuna Fish.
🤭
We all are responsible for our own acson!
@1Me Let it go
@1Me 😂
ruclips.net/video/kpqqbXZNut0/видео.html
The Tanya Harding joke had me weak in the knee.
LOL
hard to walk that one back
I thought that one was a bit of a stretch.
Ouch!
"You are the Tonya Harding of your Pan Bangnat Party" 🤣
I'm from Nice and I was fearing the worst before clicking on that video, because usually in other towns of France the pan bagnat is massacred with strange ingredients (mayonnaise, potatoes, haricots,...)
Turns out that I use the same recipe of Chef John (with just a rounded shape bread) ! Well done ! Thanks for sharing this amazing sandwich (pro tip: when you do some hiking, with the sandiwch in the backpack, it will come out nice hot and juicy)
Effectivement, Chef John a cette particularité bien singulière, tant pour un vidéaste américain que tout vidéaste d'ailleurs, de respecter les recettes - souvent scrupuleusement. C'est aussi le cas avec le Cassoulet, ce qui est là aussi très étonnant. Merci à lui de transmettre ce patrimoine, et de ne pas le trahir. J
@@juxbertrand j'ignorais que le pan bagnat se pressait et s'enveloppait... sinon, il à l'air délicieux!
I'm from Lyon...and this Pan Bagnat looks DEGOUTANT!!!!
Damn those are some serious tomatoes
Cherokee purples?
YES THEY ARE .
@@CapnAhab89 - That's what it looks like to me.
ruclips.net/video/kpqqbXZNut0/видео.html
You've earned the Nobel Prize for sandwiches.
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!
Did the bread keep ok??
@@olawilkinson2742 it was perfect. I dried it out a bit in the oven on a low temperature while I was preparing everything
Thank you
I just happen to have some canned tuna, anchovy fillets, eggs and a loaf laying around that need to be used, but was wondering how to put them together in one recipe.
You truly are the prophet of the stuffed baguette.
I know this is a cooking show. But I just wanna be at the picnic where someone shows up with one of these and asks me how big I want my slice to be. Yum.
And to have a lovely bottle of wine in tow....yum!
Not thx rotten tomatoes ruin the taste they are absolutely disgusting 😆
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@Potato like em chunky
@@mitaskeledzija6269 those are heirloom tomatoes my dude
I’ve got ALL the ingredients ! Can’t wait, doing it now for tomorrow! Chef John, you ARE the chef !
"top your bottom..." LOL Chef John, you sly devil...
Safe word is "cayenne"
@@tdowling149 That's pretty hot
ruclips.net/video/kpqqbXZNut0/видео.html
😳😳
I literally just canned 30 pounds of fresh albacore tuna yesterday and was looking for a recipe to use it with - this is perfect! Thank you, Chef John!!
Dang. I didn’t know people could fish for tuna without nets!
Mustafa M I ordered it from a fisherman and got it straight from his boat!
How do you can it?
Beth Maier With canning jars and a pressure canner and a variety of seasonings like fresh dill, garlic and a little salt and we actually put in just a tiny little bit of chicken broth. Then the jars are processed in the pressure canner and they are done after about 90 minutes.
OMG. I literally just made a massive tuna sandwich and came on youtube to see other tuna sandwich recipes and here I see that chef john has uploaded a recipe for one! This is a sign.
Ahh... thank you! This was my lunch everyday at the University of Nice 💗
Chef, you make ordinary foods seem extraordinary! I tried your recipe from 2008 for baking a turkey a few years ago and it was delicious! I love the breadth of references in your pithy ryhmes. During this stressfu time, your videos provide a distraction and sense of comfort I would not have expected. Thank you.❤️❤️❤️
I was born and raised in Nice, remind me home! 😊
Thank you for honoring this sandwich ❤️🙏
Can you do the Socca too please?
I remember seeing a socca recipe. Unfortunately, he did call it "farinata" 😂
Drakenvlieg Farinata is what it’s called on the other side of the border in Italy where it originated and flour is called farina in Italian, so I don’t see what’s funny here...
Socca... I lived right accross from Pipo in Nice if you remember your roots. La meilleure Socca de Nice. une recette simple mais trop souvent massacrée. Il y avait une file d’attente interminable et des plaques qui mettaient tjs trop longtemps à cuire. J’en ai tellement mangé en faisant goûter aux gens de passage que l’envie m’en ai passée :)
@Drakenvlieg 😱😱😱😱
@Fred V. Je comprends totalement, je n'allais jamais manger la socca au restaurant. Ça à toujours été la tradition dans la famille, on se rassemblait l'été pour déguster la socca de ma mère 😍👍❤️😊
I'm french, and damn now I'm hungry lol
Again, well done Chef John!
Always a pleasure to see your video
My city hosts live music concerts in a large park on Sunday nights in the summer months (when there's no disease pandemic threat), and the girlfriend and I will often take along a picnic supper. A pan bagnat sandwich is one of our go-to menu choices. They are the bee's knees! Thank you, John. Stay safe and be well.
What a delightful spur of the moment idea. I can't wait to tell my personal chef.
Chef John never ceases to make me chuckle.
it's the kind of sandwich where the quality of ingredients is paramount to the taste, just the tomatoes and olive oil found in the south of france are very flavorfull, it's one of the rare dish with the pissaladiere that just make me love anchovies
Tomatoes are rotten my dude
Ahhh la pissaladière de chez la mère Barale. Have you ever tried that place ? She’s been dead a long time now but back in the days... the best one miles around.
@@mitaskeledzija6269 no they are not , that's their natural colour
@@PS-jh3in oh ok thank u for the info ❤️
Thank you my dear, you reminded me , i love it... i used to eat this at Chez Charles in Hamra street Beirut since 40 years, they used to make it in 2 versions one with olive oil and the other with mayonnaise
I need this sandwich now. Chef John I adore you! Your videos always make me happy! 😘
Nice ! A recipe from where I'm from :D
Amazing take on the Pan Bagnat chef John (although it lacks oil according to my niçois grandpa).
I wanted to point out that we usually don't cut the pan bagnat ^^" We use a special round bread for it (around 20cm in diameter), and usually make a induvidual portions (1 person = 1 bread). Cutting it present the risks of seeing it falling apart, which would be a shame. And yes, it's a must-have for picnics, especially sunset ones on the beach after a long afternoon of swimming !
There is so much dishes in Nice cuisine worth making, Thank you for honoring this one ! Hoping to see others soon ❤️🙏
I made this sandwich exactly as shown a couple weeks ago & been looking for the right time to make again... craving!!!’
I really have to stop watching food videos when I’m starving
I love salad nicoise and I love fresh seared tuna. Matter of fact I have some in the fridge now. Making it this weekend for my cheat meal since it so much bread. I've done this with wrap and weight method with very nice Italian cold cuts, tapenade, good pesto, olive oil, several years ago for my niece's graduation party sandwhiches. My family still talks about it 12 yrs later.
Those tomatoes are GORGEOUS, John!! Also, this sandwich looks delicious.
I sure like the formatted receipes. can't wait to throw this together with some home made ciabatta bread.
I'm making this tomorrow. Can't wait
Definitely going to attempt this sandwiches smaller, cheaper version tomorrow!
That's what I like about Chef John. You can learn principals of cooking that make the everyday meals even better.
I would add some of the tuna and anchovy oil to the garlic oil for extra flavor. Oh, man. That would be awesome. After all, I am the Shah of this sandwich Nicoise
😁
Minus the boiled eggs, this looks about mouth watering delicious and indulgent and amazing! Thank you so much!
Made this yesterday with some changes and the ingredients I had and to my family’s taste. Here’s what I did: water packed but still high quality tuna (sorry, Chef John) homemade dill pickles, jarred jalapeño peppers and olives, very little salt (don’t kill me here, my Dad has a kidney transplant, salt is an issue) and I added some mustard into which I mixed a bit of anchovy paste. I pressed the sandwiches for about an hour.
even though I didn’t follow the recipe exactly and tuna sandwiches aren’t my thing, it was still delicious and it got rave reviews from everyone else so thank you for the recipe. They loved it!
Don't even think i have enough room in my fridge for this sandwich 😂 love yea Chef John! Enjoyyyyyy!
And as always, great video Sir. You're a great inspiration and instructor
Looks amazing Chef John
I've been making these since the '90s, and they are delicious! They really are a mess to eat, but so worth it. I´ve seen other recipes out there that refer to a pan bagnat as a Niçoise salad on a sandwich, but that hasn't been my experience. I would never put green beans or potatoes on a pan bagnat and have never had a salade Niçoise with basil leaves, peppers or anchovies.
Haha! I went to search for a shooter sandwich video to link to recommend that you do a video on it, and the first video that pops up is one you did back in 2013. You're the best, Chef John.
Wow that looks absolutely fantastic.
I love your food, Chef John.
Come on... tell me you took this from Cooking At Home with Julia and Jacques...
After watching through... you did!!! I just love you. That is a series that I have watched at LEAST a dozen times and will continue to watch until I die. That show is the pinnacle of cooking TV.
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.
It's like that shooter sandwich you did a few years back, but with tuna. If there are any more pressed sandwiches in your repertoire, we'd love to see them.
Muffeletta would be the most famous one in America.
@@recoil53 (The South)
@@hollyh7924 Well New Orleans, but I can't think of another American cold pressed sandwich.
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This is Epic ... and I love tuna sandwiches.. this is the most wonderful and yummy looking Tuna Sandwich.. I have ever seen ... thank you so much for sharing this beautiful tuna sandwich recipe, you are simply the best ❤️
Chef John is a breath of fresh air in todays world.
Looks wonderful!
Thanks Chef! I have more than enough Quarantine Tuna in a can to use for this.
Wow, now that's a sandwich! Great job showing us how to make this delicious picnic feast!
WoW Thx so much for a new summer sandwich idea! We’re making this tomorrow! 😎😎
I really do hope I give this a try soon.
OMG , that looks delicious! I've NEVER wanted to try anchovies or banana peppers until you made your sandwich! Seriously looks delicious, congratulations
Great recipe. Thank you.
My Lord! I don’t think I’ve ever seen a more beautiful sandwich in my life. I wish I knew a place to get a loaf of bread like that!
Hello Chef ! I'm from Nice and your recipe is one of the best i've seen on youtube. One thing i'd like to say is that here, we have a special bread for pan bagnat, which you can buy in most bakeries here. It's a big round bread that's a little flat.
As you said in your video, there are a lot of different vegetables you can add or remove (except for the tomatoes of course haha). Some add radish, others add tapenade, which is an olive paste.
Another thing : As most people don't like anchovies, most of the restaurants or café that serve this sandwich actually ask you if you want some in it or not.
J’ai habité Nice pendant de nombreuses années et y ai mangé de nombreux pan bagnas faits par des amis et famille niçois(es) pure souche et jamais je n’ai vu cette méthode de presser le sandwich comme un panini et de le mettre au frigo, d’autant plus que les gens n’avaient pas de frigo dans le temps. Tout ce qui est frais comme la tomate, salade ou basilic se ramollit et devient inappétissant. Mais bon, chacun son pan
I'm with Chef John. The anchovies give a wonderful saltiness. White anchovies are the best.
What is the name of this type of bread? Poulle?
@@BethMaier bagnat
Fantastic. On my list to do soon.
Fantastic, well done.
That. Looks. Absolutely. DELICIOUS!!
made this today, even after only 6 hours being pressed it was the most amazing sandwich i've ever had. 10/10 would make again
I just learned about combining tuna and egg over toast not too long ago but this right here looks so good!
Bro this is one of the best cooking channels ever!
CHEF JOHN, PLEASE, WOULD LOVE TO SEE AN AUTHENTIC MOROCCAN PASTILLA RECIPE.
pastilla ldeeda bizzef
Oh please oh please ❤️
@@aaronsakulich4889 Your moroccan is great ! Kudos to you Aaron for learning/remembering it ❤🇲🇦
@@donnalamb5830 I can't believe you requested this 3 weeks ago 😂. Its a very tough recipe to master and do justice by, I've rarely seen attempts by american chef and cannot wait for Chef John's quirky take on it.
Have you had pastilla here in Morocco? Which one ?
Imane I’ve never had pastilla and only touched down in Casablanca and Tangier airports. But that was enough to become fascinated with everything about Morocco and Moroccan food. Hope Chef can help bring some of that flavor home!
That looks just... YUM~!
Yummy !! That’s a keeper chef ! Ty
I think the same concept could be used with a boxing day sandwich, which is basically the leftovers from Christmas day dinner i.e. turkey dressing mayo and cranberry sauce. Yum I can’t wait to try
The intonation in his voice is like a never ending limerick
Salad sandwitches (Sub style) are my new favourite thing. I'm definitely gonna have to try this!
Looks so good!
That looks wonderful. I’m just gonna file this away for some future date when we can gather in groups again and have picnics. And eat food other people have touched. Hopefully sometime sooner rather than later.
Thank you. Looks good.
Those tomatoes are GORGEOUS!!
Perfect sandwich for picnics 😋
Wow! I want one now!
I made this exactly! And it was the best sandwich ever! The second sandwich I made, I grilled it 😋
Did the bread keep dry?
"Sorry Charlie" 😂😂😂 love me some Chef John .😂😂😂
AH !! HOLY GRAIL !!!
ALL TIME FAVORITE
This looks awesome 😍
Oh wow this looks fantastic 😍 never heard of it before
The food of heaven.
It's an incredible sandwich!
Thanks John
Looks great
Looks YUMMY!
Tuna nicoise is one of my favorite meals, particularly if I am enjoying it seaside on the French Riviera. ⛱
Amazing video ty
Never thought a tuna sandwich was gonna be one of the best sandwiches I've ever tasted, but here we are.
This looks so good!
Those tomatoes are gorgeous!
I wish Chef John could narrate my day.
Awesome!!
It's very important for anyone who makes this that your bottom bread portion is thick AND dry. I made this sandwich the same way as chef John and the bottom portion was very soggy. I had to toast it just so it'd hold together.
What kind of bread you used?
Looks delish.
Pan bagnat is my favorite but with no tuna nor egg and more Italian…I’ve never been able to wait that long for it to press in the fridge! Best cold beach sandwich
In the South ouest of France where I am from we make it with homemade aioli instead of oil full leaf salad purple onions in big slices, tomatoes, hard boil eggs and tuna, no olives no basil no pepperbell not pressed so you don't have to wait. Will try your recipe seems interesting too
That nod to Julia Child made my day. Also, will be trying this sandwich out, looks so yum!
ruclips.net/video/kpqqbXZNut0/видео.html
My god that looks good!
2:46 Ah the old vegetable vs fruit argument - dating back to 1893. Love it!
Really nice. That pressing technique makes it interesting. Definetly worth trying it. I want to post some sandwiches to.