Photo of Pan Bagnat by WW

Pan Bagnat

6 - 7
PersonalPoints™ per serving
Total Time
41 min
18 min
23 min
Perfect for a picnic or an office lunch, the flavor of these sandwiches actually improves if you wrap them individually and refrigerate a couple of hours.


Red wine vinegar

3 tbsp(s)

Fresh parsley

3 tbsp(s), chopped

Fat-free reduced sodium chicken broth

2 tbsp(s)

Olive oil

1 tbsp(s)

Garlic clove(s)

1 clove(s), medium, medium, minced

Black pepper

¼ tsp(s)

Italian bread

8 oz

Fresh radish(es)

4 medium, thinly sliced


33 gm, (1/4 cup) Kalamata variety, coarsely chopped

Water-packed tuna fish drained

10 oz, drained

Uncooked red onion(s)

1 small, thinly sliced

Fresh tomatoes

2 medium, thinly sliced


  1. To make dressing, whisk together vinegar, parsley, broth, oil, garlic, and pepper in small bowl.
  2. Using serrated knife, split bread in half lengthwise, making bottom of loaf slightly thicker than top. Use your fingers to pull out and discard some of soft interior of bread. Brush inside of top half of loaf with half of dressing.
  3. Layer bottom section of bread with radishes, then olives. Top with tuna and onion, then tomatoes. Drizzle with remaining dressing. Cover with bread top and cut into 4 sandwiches.


Serving size: 1 sandwich