March 15, 2022

Stonemill Bakehouse Simple Pan Bagnat

Recipe: Tara O'Brady

Cookbook author Tara O’Brady created this gourmet sandwich recipe inspired by the French dishes Pan Bagnat and Salade Niçoise. Featuring Stonemill Olive Hearth Loaf, Italian tuna, and plenty of flavorful vegetables, it’s healthy, hearty and delicious. Watch Tara O’Brady make the recipe here!

Presented by:


  • 6 to 9 oil-packed sundried tomato halves, depending on size
  • 1 garlic clove, peeled
  • 1/3 cup tender herbs (basil leaves, Italian parsley, dil)
  • 1 lemon
  • A pinch smoked or sweet paprika, optional
  • 1/6 of a red onion, thinly sliced
  • A pinch of sugar
  • Medium-grained kosher salt, as needed
  • 6 slices Stonemill Bakehouse Olive Hearth Loaf, lightly grilled or toasted in a pan 
  • 3 hard boiled eggs, sliced
  • Freshly ground black pepper, as needed
  • 1 (6.7 oz) jar tuna packed in olive oil
  • 1 tablespoon wholegrain mustard, optional
  • Thinly sliced radish and cucumber
  • 1/2 cup microgreens or sprouts


Yield: Makes 3

STEP 1: Pile the sundried tomatoes, garlic, and herbs on a cutting board and chop roughly. Grate some lemon zest, 2 or 3 swipes, with a microplane. Scrape the mixture into a small bowl, stir in the paprika. In a second bowl, press the onion slices into a squeeze of lemon juice, and a pinch each of sugar and salt. Leave to sit. 
STEP 2: Spread the sundried tomato mixture across two slices of grilled Stonemill Bakehouse Olive Hearth Loaf. Lay the sliced eggs over top. Season well with salt and pepper, then garnish with the onions. 
STEP 3: Flake the tuna into the now-empty bowl, then pile onto the egg. Spoon the mustard around, then top with radish, cucumber, and sprouts. Close the sandwiches with the remaining toasts, pressing down lightly. Serve immediately as is, or wrap tightly in parchment paper to keep neat and tidy.