This perfect Pan Bagnat Sandwich is packed with rich canned fish, mounds of fresh veggies and the tastiest dressing as a finishing touch. If you've been wondering what to do with canned mackerel, this is your simple solution!
A pan bagnat is a type of sandwich from the Provence region in France. If you've ever enjoyed a Tuna Niçoise Salad, the flavors will be familiar! This French sandwich typically consists of a baguette that is hollowed out a bit and filled with tuna (we're using mackerel because I'm in love), anchovies, hard-boiled eggs, vegetables, and olive oil.
For more tasty tinned seafood recipes, try my Cajun Sardines and Grits, Albacore Tuna Chowder and Classic Salmon Patties next!
What you’ll need to make this sandwich:
Before we get to the step by step directions, a few notes about the ingredients:
Red Wine Vinegar: the balancing acid in our perfect dressing. Substitute lemon juice, lime juice, or a wine vinegar of your choice. Avoid distilled white vinegar.
Anchovies: canned or jarred anchovies are a rich, umami flavor explosion that completes our dressing! Substitute diced capers, if you must.
Baguette: the recipe calls for a fresh baguette for this sandwich, but if you can't find a good one, 4 ciabatta rolls are a good substitute.
Canned Mackerel: Boneless mackerel canned in olive oil is ideal for this sandwich. Tuna in olive oil can be substituted for tinned mackerel.
Mixed Olives: Traditional Pan Bagnat is made using niçoise olives. I love a good mix of nicoise, kalamata, Spanish or Castelvetrano. Let your heart be your guide!
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Make dressing for sandwich
Combine grated garlic, olive oil, red wine vinegar, Dijon mustard and anchovies in a small bowl. Mix well. Taste and add salt and pepper, as needed. Set aside.
2. Prep baguette
Next, slice your baguette (or rolls) and hollow out a little of the bread to form a tunnel of tastiness for all our fillings. Drizzle a generous amount of the dressing on each open side of bread.
3. Build sandwich
Starting from the bottom, layer olives, mackerel, red pepper, red onion, sliced hard boiled eggs, fresh tomatoes and basil leaves.
Drizzle a few tablespoons of dressing over the vegetables, then close the sandwich. Wrap the baguette or rolls tightly in plastic wrap. Let the sandwich sit at room temperature for at least 30 minutes.
4. Serve and enjoy
Slice and serve with chips. If transporting for a picnic, wrap individual sandwiches in plastic wrap, then tie them with parchment for a festive look.
Hungry for more delicious tinned fish dishes?
FAQ’s and Serving Suggestions:
Yes, a pan bagnat sandwich can be made in advance, it actually tastes best once it's had time to sit and marry all the flavors.
Yes, canned tuna can be used in place of canned mackerel. Try to find tuna in olive oil and then be sure to drain the tuna before using it in the sandwich.
Some traditional ingredients include olives, capers, bell peppers, and onions. But you can customize the sandwich by adding optional toppings or your favorite vegetables, spreads and even cheeses.
Of course! A vegetarian version can be made by omitting the mackerel and anchovies and replacing them with additional vegetables, such as bell peppers, artichokes, or zucchini.
A simple spread of chips and Honey Lime Fruit Salad would be perfect. Throw in a Crunchy Napa Cabbage Slaw for bonus points.
When buying canned mackerel, look for products that are low in sodium and free of preservatives and artificial additives. Mackerel canned in olive oil is exceptional, and is always my first choice. Be sure it's olive oil and not vegetable oil or soybean oil, which can be high in unhealthy fats and carry a much different flavor.
It can be eaten on its own, added to salads, sandwiches, or pasta dishes, or used in recipes such as mackerel pâté or fish cakes. I enjoy tinned mackerel with crackers or bread on a Seafood Charcuterie Board. It's a versatile ingredient that can be paired with a wide range of flavors and textures.
Easy Pan Bagnat Sandwich (Canned Mackerel Recipe!)
- Total Time: 20 minutes
- Yield: 4
Ingredients
For Dressing:
5 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 large garlic cloves, finely grated
1 tablespoon Dijon mustard
2 anchovies, minced
For Sandwich:
1 16-inch baguette
2 cans mackerel fillets in olive oil
½ red onion, thinly sliced
3 jarred roasted red peppers, sliced (about ½ cup)
½ cup mixed olives
3 eggs, medium boiled
1 ripe tomato, thinly sliced
1 cup fresh basil leaves, whole or roughly torn
Salt and pepper, to taste
Instructions
- For the dressing, combine grated garlic, olive oil, red wine vinegar, dijon and anchovies in a small bowl. Mix well. Taste and add salt and pepper, as needed. Set aside.
- Next, slice your baguette (or rolls) and hollow out a little of the bread to make room for all our fillings. Drizzle a generous amount of the dressing on each open side of bread.
- Starting from the bottom, layer olives, mackerel, red pepper, red onion, sliced hard boiled eggs, fresh tomatoes and basil leaves. Pour a few tablespoons of dressing over the vegetables, then close the sandwich.
- Wrap the baguette tightly in plastic wrap. Let the sandwich sit at room temperature for at least 30 minutes. Slice and serve.
Notes
Substitute a quality canned tuna in olive oil for mackerel, if desired.
- Prep Time: 20
- Category: lunch, dinner
- Method: no cook
- Cuisine: American, French
Chrisitna toth
I was seriously looking for a summer sandwich worthy of guests when this popped up!
Christina Jolam
It's one of my all-time favorites - can't wait to hear what you think! Cheers to summer 😉
Sam
This is my new go-to summer sandwich! Don't skip the anchovies in the dressing - 5 stars! I'm making this with tuna next time, I know it will be just as delicious!
Christina Jolam
I love hearing this, Sam! It's been in my warm-weather rotation for years now and it never disappoints! I've made it with tinned mackerel, tuna and sardines and all are fantastic. Thanks for coming back to leave a helpful review!