Cooking with Aubrey

Pan Bagnat Tuna Sandwich

Summer is the best season for picnics. I love to bring this type of sandwich for picnics or a lunchtime hike. Make it the night before, for the best taste and one less thing to worry the next day. As the sandwich gets crushed in a backpack or cooler, it improves the taste as the flavors marry and textures grow more interesting.

Get creative with your fillings. Roasted red tomatoes, marinated artichoke hearts, spinach, balsamic vinegar and antipasto deli meats is another favorite of mine. Don’t forget to pack your knife, amongst your corkscrew and bottle opener. 

Pan Bagnat Tuna Sandwich


  • 1 sourdough boule bread loaf
  • ¼ cup kalamata olives, chopped
  • 2 Tbsp capers, drained
  • Olive oil
  • Juice of 1 lemon
  • 2 5 oz can water packed tuna, drained
  • 2 medium sized green leaf lettuce
  • 3 tomato slices
  • 1 hard boiled egg, thinly sliced


  1. Prepare the bread. Slice off the top, in a similar manner to carving the top off of a pumpkin, by cutting at an angle. Remove the top then tear and scrap out the insides of the bread (saving for another use). Toast the hallowed bread shells to help them stand up to the dressing, until golden.
  2. Combine the olives, capers, 2 Tbsp olive oil, 1 Tbsp lemon juice and tuna. Place the mixture in the bottom, tucking it into all the edges. Drizzle the top with 1 Tbsp olive oil and the rest of the lemon juice.
  3. Add lettuce, tomato and egg slices. Place the top shell and wrap tightly in plastic wrap; refrigerate 2 hours or overnight. Slice into quarters and serve.

 Adapted from:

Aubrey Schultz

Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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