Salade Nicoise En Baguette (Pain Bagnat)

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“Skip Cannes' Film Festival, eat these instead! From my favorite Mediterranean cookbook Mediterranean Light. Although most would consider this more of a summer sandwich, I will freely admit that I have indulged my craving for these in the dead of winter. Two words as to the success of this recipe: freshness and quality.”
1hr 20mins

Ingredients Nutrition


  1. Sandwiches: Cut the baguette (or rolls) in half lengthwise. Scoop out a little bit of the bread from the center of the baguette and set aside. Take half of the garlic clove and rub the inside of the bread.
  2. In a small bowl, mix together the red wine vinegar and plain yogurt, drizzling a small amount onto the baguette.
  3. Salad: Toss the bread crumbs together with the vegetables, eggs, tuna and anchovies if using.
  4. Salad Dressing: Mix together well the vinegar, Dijon mustard, other half of garlic clove-finely minced, salt and cracked pepper to taste; add herbs. Whisk in the olive oil and yogurt.
  5. Toss the salad dressing gently with the salad mixture. Mound the salad evenly onto the top of one baguette slice then add the other slice. Cut each baguette into 3 equal slices.
  6. Press down on the sandwich together well without smashing and wrap tightly with foil.
  7. Refrigerate baguette 1 hour. Consume within 2 hours or the sandwiches will turn soggy.

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