Geoffrey Zakarian's Pan Bagnat | The Kitchen

Geoffrey is sharing his recipe for the most delicious Pan Bagnat, a traditional sandwich from France that translates to "bathed bread." Packed with high-quality tuna, a punchy olive tapenade and crisp vegetables, it's the kind of sandwich that only gets better as it sits. #GeoffreyZakarian #FoodNetwork #TheKitchen #PanBagnat Watch Geoffrey on #TheKitchen, Saturdays at 11a|10c and #StreamOnHBOMax: https://foodtv.com/StreamOnHBOMaxYT! Get the recipe ▶ https://foodtv.com/4rg5lUW Subscribe to Food Network ▶ https://foodtv.com/3RLCgkh Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pan Bagnat RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 4 hr 20 min (includes chilling time) Active: 20 min Yield: 4 to 6 servings Ingredients Tapenade: 1 cup pitted Nicoise or Kalamata olives 1/2 cup pitted green or Castelvetrano olives 1/2 cup fresh parsley leaves 1/4 cup extra-virgin olive oil, plus more for oiling the grill 2 tablespoons capers, rinsed and drained 2 to 3 anchovy fillets 1 clove garlic Sandwich: Two 7-ounce jars tuna packed in olive oil 2 tablespoons capers 1/4 cup roughly chopped pitted Kalamata olives 3 tablespoons finely chopped fresh parsley 2 tablespoons extra-virgin olive oil, plus more as needed 1 rustic baguette (European-style if possible) 3 large eggs, hard-boiled and sliced Champagne vinegar or lemon juice, for drizzling 1 bunch wild arugula 1/2 teaspoon kosher salt, plus more as needed Freshly cracked black pepper Directions For the tapenade: Combine the Nicoise olives, green olives, parsley leaves, olive oil, capers, anchovy fillets and garlic in a food processor. Pulse until finely chopped and the mixture is tight. Set aside. For the sandwich: Drain off the oil from the tuna, then add the tuna to a bowl. Stir in the capers, olives, parsley and olive oil. Hollow out the bread. Spread about 1/4 cup tapenade on each side of the bread. On one side, layer the sliced hard-boiled eggs, followed by the tuna mixture; drizzle a bit of lemon juice or vinegar over the top of the tuna. Top with arugula and season with salt and pepper. Close the sandwich and press down. Wrap very tightly with plastic wrap and store in the fridge for a minimum of 4 hours, or up to overnight. Slice and serve, ideally with a chilled glass of rosé. Copyright 2025 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT! ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Geoffrey Zakarian's Pan Bagnat | The Kitchen | Food Network https://youtu.be/61ZxJgyM67U