Panera Bread Tuna Sandwich Recipe

This Panera Bread Tuna Sandwich is a creamy and classic recipe, which includes flaky albacore tuna and tangy sweet relish. It’s a satisfying lunch option, ready in about 10 minutes.

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Panera Bread Tuna Sandwich Ingredients

For the Tuna Salad

2 cans (5 oz each) Albacore tuna packed in water, drained thoroughly
⅓ cup mayonnaise (real mayonnaise, not salad dressing)
2 tbsp sweet pickle relish
1 tsp Dijon mustard
¼ tsp sugar (optional, to match the sweetness of the original)
Salt and freshly ground black pepper, to taste

For the Sandwich

2 slices Black Pepper Focaccia bread (or Country Rustic Sourdough)
½ cup Emerald Greens (romaine, arugula, or spinach blend)
2-3 slices vine-ripened tomato
3-4 thin rings red onion

How To Make Panera Bread Tuna Sandwich

Prepare the tuna: Open the cans of tuna and drain them very well. Press down on the lid or use a sieve to remove as much water as possible. Flaky, dry tuna ensures the salad isn’t watery.
Mix the salad: In a medium bowl, combine the drained tuna, mayonnaise, sweet pickle relish, Dijon mustard, and sugar (if using). Use a fork to flake the tuna and mix until creamy and well combined. Taste and season with salt and pepper.
Prep the bread: Slice the Black Pepper Focaccia bread horizontally. If you cannot find focaccia, thick slices of rustic sourdough are the standard alternative.
Layer the greens: Place the mixed greens on the bottom slice of bread. This creates a barrier that keeps the bread from getting soggy from the tuna salad.
Add fresh toppings: Layer the tomato slices and red onion rings on top of the greens. Season the tomatoes lightly with a pinch of salt.
Add the tuna: Scoop a generous amount of the tuna salad onto the vegetable layer. Spread it out evenly to the edges.
Assemble and serve: Top with the second slice of bread. Press down gently to secure the filling, slice in half, and serve immediately.

Recipe Tips

The bread is key: The defining feature of the “classic” Panera tuna sandwich was the Sea Salt & Black Pepper Focaccia. Its savory, slightly spicy crust contrasts perfectly with the sweet tuna salad.
Chill before serving: Tuna salad always tastes better when cold. If you have time, make the tuna mixture 30 minutes ahead and let it chill in the fridge to allow the flavors to meld.
Drain properly: If the tuna isn’t drained well, the relish and mayo will make the mixture runny, and it will soak through the bread instantly.
Relish choice: Do not use dill pickle relish if you want the authentic taste. Panera’s version relies on sweet pickle relish for that distinct flavor profile.

What To Serve With Panera Bread Tuna Sandwich

This creamy sandwich pairs well with crisp or warm sides.

Potato Chips: The salty crunch balances the soft texture of the tuna.
Pickle Spear: A standard deli pairing.
Tomato Soup: Great for dipping the focaccia crust.
Apple: A fresh, healthy finish to the meal.

How To Store Panera Bread Tuna Sandwich

Refrigerate (Tuna Salad): The tuna salad itself can be stored in an airtight container in the fridge for up to 3 days.
Store (Sandwich): Once assembled, the sandwich should be eaten within 2 hours as the bread will become soggy.
Freeze: Do not freeze tuna salad made with mayonnaise, as it will separate and become watery upon thawing.

Panera Bread Tuna Sandwich Nutrition Facts

Calories: 510kcal
Protein: 24g
Carbohydrates: 48g
Fat: 26g
Saturates: 4g
Sugar: 8g
Salt: 1.4g

Nutrition information is estimated per sandwich.

FAQs

Can I use tuna in oil?

You can, but Panera uses tuna packed in water for a lighter texture. If using tuna in oil, reduce the amount of mayonnaise slightly so it isn’t too greasy.

Is this gluten-free?

The tuna salad itself is gluten-free (check your Dijon mustard), but the sandwich is not. Serve the tuna salad over a bed of greens for a gluten-free “Tuna Salad Bowl.”

Why does Panera’s tuna taste sweet?

The sweetness comes from the sweet pickle relish. Some copycat recipes also suggest they add a tiny pinch of sugar to the mix to enhance this flavor.