Ingredients
Bread
- 4round crusty rolls, or 1 large round country loaf
Filling
- 4ripe tomatoes, sliced
- 1small cucumber, sliced
- 1green pepper, thinly sliced
- 4spring onions or 1 small red onion, sliced
- 8radishes, sliced
- 12small artichoke hearts in oil, optional
- 150 gbroad beans, raw and young, optional
Protein
- 300 ggood tinned tuna in olive oil, or 12 anchovy fillets
- 4hard-boiled eggs, sliced
Dressing
- 1 clovegarlic, halved
- 150 mlgood olive oil
- 2 tbspred wine vinegar
- salt and black pepper
- a handful of small black Niçoise olives
- fresh basil leaves
Directions
- Rub the cut faces firmly with the halved garlic clove. Mean oiling gives a dry sandwich, and the bread is supposed to be saturated.
- Sprinkle the vinegar over as well, along with salt and pepper. Salt the tomato slices separately and let them sit for a few minutes. Layer the tomato onto the base first, with its juices.
- Put the wettest ingredients against the bread rather than in the middle, which is the opposite of most sandwich advice and is right here.
- Scatter the olives and tear basil leaves over. Pour a final slick of olive oil over everything before closing it.
- Press the lid on and wrap each sandwich tightly in greaseproof paper or cling film. Now weigh them down under a board with something heavy on top and leave them at least 2 hours.
- Take it out of the fridge half an hour before eating.
- Serve it at room temperature, cut in half, eaten with your hands and dripping. It is essentially salade niçoise put into bread, and the same arguments about what belongs in it apply to both.
Technique
- Use the best olive oil you have, because it is a main ingredient rather than a dressing.
- Tinned tuna in olive oil is traditional and correct; fresh seared tuna is a modern restaurant version.
- It genuinely improves over several hours, which few sandwiches do.
Substitutions
- Anchovies in place of tuna, or both, which is traditional.
- Any round crusty roll with a soft crumb.
Variations
- With anchovies only.
- Made as one large loaf and cut into wedges.
- With cooked green beans and potato, which is common outside Nice and disapproved of within it.
History
A Niçois market sandwich whose name means bathed bread, from the oil and tomato juices soaking the crumb.
Frequently asked questions
What is Pan bagnat?
Pan bagnat is a street food from France: round loaf soaked in olive oil and filled with salade niçoise. A Niçois market sandwich whose name means bathed bread, from the oil and tomato juices soaking the crumb.
How long does Pan bagnat take to make?
Pan bagnat takes 25 min plus 2 hr pressing of preparation and no cooking at all. The recipe makes 4 sandwiches. It is rated easy to make.
What can I substitute in Pan bagnat?
Yes, within limits. Anchovies in place of tuna, or both, which is traditional. Any round crusty roll with a soft crumb.
What is the most important thing to get right in Pan bagnat?
Put the wettest ingredients against the bread rather than in the middle, which is the opposite of most sandwich advice and is right here.
