top down view of an open faced pan bagnat white bean nicoise salad sandwich.

This vegan pan bagnat sandwich with white beans, bell pepper, french green beans, artichoke, olives and lemon dijon mustard dressing makes a great grab and go lunch or dinner! Recipe inspired by Pan Bagnat from Food 52.


  • 1 can (15 oz.) cannellini or chickpeas (garbanzo beans), drained and rinsed (or 1 1/2 cups fresh cooked)
  • 1/2 red bell pepper, chopped
  • 1/4 cup blanched French green beans, cut into half or thirds
  • 1 jar artichoke hearts in water, drained and chopped
  • 1/2 small red onion, diced
  • 3/4 cup Nicoise or kalamata olives, pitted and sliced
  • 2 tablespoons parsley, finely chopped
  • 23 greek pepperoncini, diced (optional, not a traditional ingredient)
  • mineral salt & fresh cracked pepper, to taste


  • 23 tablespoons extra virgin olive oil
  • juice of 1 large lemon (about 2 tablespoons)
  • 1 heaping teaspoon Dijon mustard

To assemble

  • 1 French baguette, ciabatta loaf, Pain de campagne, boule or artisan loaf of choice (even good sized rolls would be great)
  • extra virgin olive oil, to brush
  • 810 basil leaves
  • 1 medium tomato, thinly sliced
  • mineral salt & cracked pepper


Dressing: In a small bowl, mix the dressing ingredients together until dijon has emulsified. Set aside to let the flavors develop.

Assemble salad: In a medium/large mixing bowl, add beans and roughly mash leaving about 2/3 whole beans. Add in dressing to the beans and mix well. Add in the bell pepper, green beans, artichokes, red onion, olives, parsley, optional peperoncini and salt & pepper. Mix to combine.

Prep bread: Cut bread in half lengthwise. Remove some of the insides of each half making a trough for the filling (this will help keep the filling inside the sandwich when eating). Brush both halves with extra virgin olive oil.

Assemble pan bagnat: Layer your bottom half of bread with a good serving of the mixed salad. Add tomatoes across the top, then top with basil leaves and salt & pepper. Top with other slice of bread. (You can also vice versa this layer order starting with the basil and tomato on the bottom and salad on top.)

Cover with saran: Wrap sandwich tightly in saran wrap and press with a few heavy books/pots for at least an hour to overnight. If overnight, be sure to press in the refrigerator.

When ready to serve, slice in half or make as many slices as you like.

Serve chilled or at room temperature.

Makes 2 sandwiches

Store: Store any leftover salad mixture covered in the refrigerator for up to 5 days. Also, sandwiches will last for 3 – 4 days, wrapped or in a covered container.


The cannellini beans have more protein and fiber than chickpeas so if that is a priority use them. Otherwise use your preferred white bean.

Try adding a splash of red or white wine vinegar to the dressing if you like.

As with all my recipes, add/subtract ingredients to your liking. Try adding a tablespoon or so of capers. I’ve had someone sub in asparagus for the green beans. Add sliced radishes along the top.