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    Home » Recipes » Recipes

    Easy Pan Bagnat Sandwich (Canned Mackerel Recipe!)

    Published: Apr 13, 2023 · Modified: May 20, 2025 by Christina Jolam · This post may contain affiliate links. See end of article for more information. · 4 Comments

    Jump to Recipe·5 from 1 review

    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!

    Mackerel sandwiches with chips on a table next to flowers

    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:

    ingredients for sandwich recipe laid out on countertop and labeled

    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. 

    Ingredients for sandwich dressing laid out on a cutting board

    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. 

    dressing poured over baguette

    3. Build sandwich

    Starting from the bottom, layer olives, mackerel, red pepper, red onion, sliced hard boiled eggs, fresh tomatoes and basil leaves. 

    canned mackerel stacked with roasted peppers on a baguette on top of plastic wrap and cutting board
    basil and tomatoes stacked and lined on top of peppers, onions, eggs and mackerel next to baguette

    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.

    baguette sandwich wrapped in plastic wrap and laid on counter

    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.

    Mackerel sandwiches with chips on a table next to flowers
    wrapped sandwich with chips on a table next to flowers

    Hungry for more delicious tinned fish dishes?

    • Smoky Tuna Dip
    • Tuna Empanadas
    • Homemade Salmon Patties Recipe

    FAQ’s and Serving Suggestions:

    Can I make a pan bagnat sandwich in advance?

    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.

    Can I substitute canned tuna for canned mackerel in this sandwich?

    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.

    What other ingredients can I add to a pan bagnat 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.

    Can I make a vegetarian version of a pan bagnat sandwich?

    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.

    What should I serve with this Pan Bagnat Sandwich?

    A simple spread of chips and Honey Lime Fruit Salad would be perfect. Throw in a Crunchy Napa Cabbage Slaw for bonus points.

    What should I look for when buying canned mackerel?

    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.

    How do you eat canned mackerel?

    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.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    pan Bagnat wrapped in parchment paper and served with chips

    Easy Pan Bagnat Sandwich (Canned Mackerel Recipe!)


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Christina Jolam
    • Total Time: 20 minutes
    • Yield: 4
    Print Recipe
    Pin Recipe

    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

    1. 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. 
    2. 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. 
    3. 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.
    4. 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

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    About Christina Jolam

    Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.

    Reader Interactions

    Comments

    1. Chrisitna toth

      June 30, 2024 at 9:49 am

      I was seriously looking for a summer sandwich worthy of guests when this popped up!

      Reply
      • Christina Jolam

        June 30, 2024 at 1:05 pm

        It's one of my all-time favorites - can't wait to hear what you think! Cheers to summer 😉

        Reply
    2. Sam

      May 04, 2025 at 5:06 am

      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!

      Reply
      • Christina Jolam

        May 04, 2025 at 6:17 am

        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!

        Reply

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    Hi, I'm Christina! Here at Weekday Pescatarian, you’ll find delicious seafood recipes, tips for adding more fish to your diet, and a little about my life as an American living in Portugal.

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