Pan Bagnat - Tuna French Sandwich - Food Wishes

[@foodwishes]

Get the recipe: www.allrecipes.com/recipe/281289/pan-bagnat-pressed-french-tuna-sandwich/

[@woodswal]

No cheese??? Still yummy most likely 😋

[@LaurentAcaann]

It tastes as DISGUSTING as it looks!!!

[@RyanFromUltrasound]

That has to be the most beautiful tuna sandwich I have ever seen.

[@bobbysmiles244]

so it would seem

[@Serai3]

Wait 'til you _taste_ it.

[@d3dns1d3]

You never saw Basic Instinct?

[@kainaatkhalil4]

kzbin.info/www/bejne/oaHUopWOj7OoqpI

[@Serai3]

@@kainaatkhalil4 How is this relevant?

[@dovidstaples9985]

Every time I think the sandwich is complete: *but wait there's more*

[@kgscomedyproduction1747]

The taco town of French tuna sandwiches

[@PlayaSinNombre]

Ron Popeil approved!

[@kainaatkhalil4]

kzbin.info/www/bejne/oaHUopWOj7OoqpI

[@tekkel06]

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)

[@juxbertrand]

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

[@nicolascastells4489]

@@juxbertrand j'ignorais que le pan bagnat se pressait et s'enveloppait... sinon, il à l'air délicieux!

[@LaurentAcaann]

I'm from Lyon...and this Pan Bagnat looks DEGOUTANT!!!!

[@xiaotuzi.fnb1]

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

[@atomicbambam]

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!

[@olawilkinson2742]

Did the bread keep ok??

[@atomicbambam]

@@olawilkinson2742 it was perfect. I dried it out a bit in the oven on a low temperature while I was preparing everything

[@olawilkinson2742]

Thank you

[@DonPandemoniac]

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.

[@lawrencetaylor4101]

Paraphrasing: Anyone can tune a piano, but it takes a Chef John to Tuna Fish.

[@handofgod9386]

🤭

[@kristinereganyan9479]

We all are responsible for our own acson!

[@chairmanmeow3693]

@1Me Let it go

[@chairmanmeow3693]

@1Me 😂

[@kainaatkhalil4]

kzbin.info/www/bejne/oaHUopWOj7OoqpI

[@56squadron]

The Julia Child comment was ironic because back in the 80's there was a corner mom and pop grocery a town over and the woman there made hoagies (Her name was Kitty Heigel) and she got the recipe from some greek family... and you could not eat that thing without this heavily scented and oddly but wonderfully flavoured oil running down both arms. You were covered in it by the time you were done, it was impossible to eat and not have it happen. Sadly she passed away about a decade later and that's it.... nothing but a memory now, and I have no idea how she made them.... but I'll never forget them.

[@lindainparis7349]

I’ve got ALL the ingredients ! Can’t wait, doing it now for tomorrow! Chef John, you ARE the chef !

[@HowToCuisine]

I was born and raised in Nice, remind me home! 😊 Thank you for honoring this sandwich ❤️🙏 Can you do the Socca too please?

[@Drakenvlieg]

I remember seeing a socca recipe. Unfortunately, he did call it "farinata" 😂

[@peteaulit]

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...

[@peteaulit]

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 :)

[@HowToCuisine]

@Drakenvlieg 😱😱😱😱

[@HowToCuisine]

@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 😍👍❤️😊

[@jeremyphillips7827]

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.

[@dmikaels2199]

Ahh... thank you! This was my lunch everyday at the University of Nice 💗

[@J8n3eyr3]

The Tanya Harding joke had me weak in the knee.

[@GildaLee27]

LOL

[@theodurbin8672]

hard to walk that one back

[@richarddecker9904]

I thought that one was a bit of a stretch.

[@zaphodbeatlebrox4906]

Ouch!

[@paulargier]

"You are the Tonya Harding of your Pan Bangnat Party" 🤣

[@jenniferaashiem6165]

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!!

[@mustafam956]

Dang. I didn’t know people could fish for tuna without nets!

[@jenniferaashiem6165]

Mustafa M I ordered it from a fisherman and got it straight from his boat!

[@BethMaier]

How do you can it?

[@jenniferaashiem6165]

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.

[@MaraBaelish]

Those tomatoes are GORGEOUS, John!! Also, this sandwich looks delicious.

[@kronamadness7119]

I'm french, and damn now I'm hungry lol Again, well done Chef John! Always a pleasure to see your video

[@survivingpoet4491]

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.❤️❤️❤️

[@scottrowe533]

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.

[@2006glg]

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.

[@SarahLizDoan]

Minus the boiled eggs, this looks about mouth watering delicious and indulgent and amazing! Thank you so much!

[@hungsu9204]

You've earned the Nobel Prize for sandwiches.

[@devilkuro]

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.

[@peteaulit]

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

[@larrysmith2638]

I'm with Chef John. The anchovies give a wonderful saltiness. White anchovies are the best.

[@BethMaier]

What is the name of this type of bread? Poulle?

[@paulwagner688]

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

[@deirdrehastings5683]

😁

[@magsteve]

What a delightful spur of the moment idea. I can't wait to tell my personal chef.

[@what-kh8qo]

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.

[@chocapix999]

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

[@mitaskeledzija6269]

Tomatoes are rotten my dude

[@peteaulit]

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.

[@PS-jh3in]

@@mitaskeledzija6269 no they are not , that's their natural colour

[@mitaskeledzija6269]

@@PS-jh3in oh ok thank u for the info ❤️

[@gwendalhuet7311]

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 ❤️🙏

[@arriesone1]

Chef John never ceases to make me chuckle.

[@liamtahaney713]

Damn those are some serious tomatoes

[@CapnAhab89]

Cherokee purples?

[@eva6279]

YES THEY ARE .

[@56squadron]

@@CapnAhab89 - That's what it looks like to me.

[@kainaatkhalil4]

kzbin.info/www/bejne/oaHUopWOj7OoqpI

[@jibbacraftteamplays1282]

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.

[@micaylabirondo836]

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.

[@katedorman7042]

And to have a lovely bottle of wine in tow....yum!

[@mitaskeledzija6269]

Not thx rotten tomatoes ruin the taste they are absolutely disgusting 😆

[@kainaatkhalil4]

kzbin.info/www/bejne/oaHUopWOj7OoqpI

[@mitaskeledzija6269]

@Potato like em chunky

[@PS-jh3in]

@@mitaskeledzija6269 those are heirloom tomatoes my dude

[@mohinda23]

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

[@xaven199]

I made this sandwich exactly as shown a couple weeks ago & been looking for the right time to make again... craving!!!’

[@jillc2700]

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!

[@patwo4259]

Chef John is a breath of fresh air in todays world.

[@jawitten4]

I need this sandwich now. Chef John I adore you! Your videos always make me happy! 😘

[@CHEFPKR]

Thanks Chef! I have more than enough Quarantine Tuna in a can to use for this.

[@mitaskeledzija6269]

Bro this is one of the best cooking channels ever!

[@vickiekostecki]

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.

[@recoil53]

Muffeletta would be the most famous one in America.

[@hollyh7924]

@@recoil53 (The South)

[@recoil53]

@@hollyh7924 Well New Orleans, but I can't think of another American cold pressed sandwich.

[@kainaatkhalil4]

kzbin.info/www/bejne/ZoLGgKeliceMg7c

[@doctwiggenberry5324]

I sure like the formatted receipes. can't wait to throw this together with some home made ciabatta bread.

[@chaseburrows5594]

I just learned about combining tuna and egg over toast not too long ago but this right here looks so good!

[@nikkigoddess450]

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 ❤️

[@berrybuena]

Those tomatoes are GORGEOUS!!

[@mikemckenzie3634]

And as always, great video Sir. You're a great inspiration and instructor

[@MyBoomStick1]

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!

[@Dax893]

Those are some lovely tomatoes, John. I would love just 5 minutes in your garden.

[@waynegordon2628]

"top your bottom..." LOL Chef John, you sly devil...

[@tdowling149]

Safe word is "cayenne"

[@jace3132]

@@tdowling149 That's pretty hot

[@kainaatkhalil4]

kzbin.info/www/bejne/oaHUopWOj7OoqpI

[@cz180p]

😳😳

[@MissGimpsAlot]

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.

[@henrysebastien1982]

I am from Cannes and we don t use green olives , capers or banana peppers and also we use round bread but you did a good job. You are absolutely right about olive because pan bagnat means in french « pain imbibé « mean break soaked

[@steveburnell7625]

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

[@RegWho]

The Painbagnat was a big deal summertime sandwich growing up, my mom was from Nice, as were grandma and aunt - all made the Painbagnat without tuna. The key was overipe bloody red tomatoes squashed down into crispy to stale bread, saturated w olive oil, garlic, basil, anchovy, olives, celery and/or radish..s+p. Fantastic hours later at the lake or beach.

[@billg4517]

Just finished making this and it's in the frig marinating. I placed the plastic wrap in the bottom of the sheet pan as I was constructing the sandwich which made wrapping the sandwich a lot easier. This should be good! Cheers...

[@happygoluckytravel]

Wow, now that's a sandwich! Great job showing us how to make this delicious picnic feast!

[@xaven199]

I made this exactly! And it was the best sandwich ever! The second sandwich I made, I grilled it 😋

[@olawilkinson2742]

Did the bread keep dry?

[@paulmoe1]

Hi Chef. Made this and waited overnight to try it. Tasted great. Only concern was that the bread came out somewhat moist/wet on the bottom. I did turn it once when it was in the fridge. I also used tune which was in water ( it's what I had on hand), so that might have been the cause for the moistness. Otherwise, it was fun to make and eat. Thanks for the recipe.

[@comfortouch]

Tip: If your bread isn't 'stale'... (or of it's too soft), cover the crust with foil, leaving the cut side open, place it in a warm (not hot) oven until it's sufficiently dry for your purposes.

[@gypsyspirit5749]

OMG , that looks delicious! I've NEVER wanted to try anchovies or banana peppers until you made your sandwich! Seriously looks delicious, congratulations

[@1bizjets]

Wow that looks absolutely fantastic.

[@Kataris]

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.

[@FoodPaparazzi]

Those tomatoes are gorgeous!

[@imane867]

CHEF JOHN, PLEASE, WOULD LOVE TO SEE AN AUTHENTIC MOROCCAN PASTILLA RECIPE.

[@aaronsakulich4889]

pastilla ldeeda bizzef

[@donnalamb5830]

Oh please oh please ❤️

[@imane867]

@@aaronsakulich4889 Your moroccan is great ! Kudos to you Aaron for learning/remembering it ❤🇲🇦

[@imane867]

@@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 ?

[@donnalamb5830]

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!

[@MrHootiedean]

There's nothing like a really good tuna sandwich! I like adding a couple of thin cut hard salami slices to mine. Tres magnifique!

[@kainaatkhalil4]

kzbin.info/www/bejne/oaHUopWOj7OoqpI

[@kennethellison9713]

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.

[@EM2theBee]

I made this with the recommended chiabatta bread and it truly was amazing!

[@olawilkinson2742]

How long you kept it in the fridg??

[@EM2theBee]

​@@olawilkinson2742overnight, about 18 hours.

[@funkyskitchen]

Chef John, I am really impressed by just about everything I see you create. I think there might be one thing that this sandwich could benefit from, even if it's not traditional, that being the addition of some minced shallot used in the olive oil along with the garlic. I find that they work really well with just about any fatty fish I work with.

[@XyzO0o2]

Recipe has red onion

[@Michael_______]

Looks amazing Chef John

[@sahej6939]

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

[@nellybaur6568]

Beau sandwich, on peut utiliser du pain pita pour remplacer le bagnat, ce fameux pain nicois. Vos recettes sont excellentes. 👏👏👏

[@sorscha]

I really do hope I give this a try soon.

[@andrazz90]

This is very similar to Maltese Hobz biz-zejt. Definitely one to try Chef John, the difference is no egg, mint instead of basil, tomatoes are rubbed into the inside of a sourdough roll or slice, and add butter beans. Another Maltese speciality that you've never heard of but you would absolutely love is Pastizzi, would love to see your take on it.

[@NotaFancyCook]

That nod to Julia Child made my day. Also, will be trying this sandwich out, looks so yum!

[@kainaatkhalil4]

kzbin.info/www/bejne/oaHUopWOj7OoqpI

[@yellowbird500]

Tuna nicoise is one of my favorite meals, particularly if I am enjoying it seaside on the French Riviera. ⛱

[@doug209]

Salad sandwitches (Sub style) are my new favourite thing. I'm definitely gonna have to try this!

[@rachelwyse8849]

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.

[@bournoville2006]

What kind of bread will be better to make this recipe exactly? Other than the baguette 🥖 you used for this? I love baguettes but something is telling me that I should try another kind o bread ! Thank you chef John I’m a big fan of yours! You are an inspiration!

[@EriqKoontz]

That. Looks. Absolutely. DELICIOUS!!

[@pamhop5831]

WoW Thx so much for a new summer sandwich idea! We’re making this tomorrow! 😎😎

[@marthacrawley4650]

As always ur exquisite cuisine is so delicious 😋 yummm thank you Chef John😍❤️🥰

[@taylorbumbum]

I really have to stop watching food videos when I’m starving

[@Dubbadee124]

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

[@francisnguyen6349]

I love your food, Chef John.

[@OhSankYouDoktor]

This is probably the best version of this sandwich I've seen. I personally might only do the one bottom layer of tomato. Also - and I know this makes me sound like a heathen - I would add a touch of mayo to my portion (sorry, I love mayo). Nice job.

[@Michelle-pn9xt]

Yeah. We need mayo. That is an important ingredient.

[@GildaLee27]

(I was thinking: garlic aioli on one side! Mayo would be good, too, especially homemade.)

[@larrysmith2638]

No mayo!!! Or cheese, or bacon, or iceberg lettuce. I usually don't mind modifications, but this is something that deserves fidelity to the Nicoise origins.

[@EM2theBee]

It's an incredible sandwich!

[@CorvusOfMellori]

DAMN THAT IS A GOOD LOOKING SANDWICH!!

[@OrbisAetherum]

Tried this, and while the filling was amazing, I wasn't a big fan of the soaked bread. However it was still delicious, and others in my family adored it.

[@Netsolacetech]

I wish Chef John could narrate my day.

[@KoRnBaKo]

I'm here to give the play button the olllll' tappa tappa and the like button the olllll' tuna tuna. I'm also going to throw on a hint of cayenne just for good measure!

[@rhijulbec1]

😁 😁 😁 😁

[@Philo68]

2:46 Ah the old vegetable vs fruit argument - dating back to 1893. Love it!

[@carlr0gers417]

"Sorry Charlie" 😂😂😂 love me some Chef John .😂😂😂

[@LVstrong]

Great recipe. Thank you.

[@cookingwithflow5531]

Really nice. That pressing technique makes it interesting. Definetly worth trying it. I want to post some sandwiches to.

[@stevelogan5475]

This is like french panini, looks good. I have a large dehydrator for making jerky, if you have one put the bread in there on highest setting for 3-4 hrs., will give your bread a day old/ stale texture.

[@famfeld]

I'm making this tomorrow. Can't wait

[@Elephant_Juice74]

Wow wow WOW...I'm tired of my usual tuna sandwich with onion, celery and mayo lol...thanks buddy!

[@bengor7664]

Perfect sandwich for picnics 😋

[@Cloax]

Don't even think i have enough room in my fridge for this sandwich 😂 love yea Chef John! Enjoyyyyyy!

[@paulargier]

Chef John, do you watch French Cooking Academy? You both are my favorite food KZbinrs!

[@NBK1122]

How many can I do? Chef John is the main man of the pan. The Debra Messing of the sandwich pressing. The Edith Head of the choice of bread. The Big Kahuna of the tuna. The Sergeant of the peppers. The Kid of the capers. The Jon Bon Jovi of the anchovy. The Susan Boyle of the olive oil. My brain is fried.

[@brunocerri9560]

1:07 I wonder whether there is a place near Nice related to garlic...?