David Scott AllenLunchtime MealsProvencal RecipesTaste

A Nicoise Classic Pan Bagnat

True Niçoise residents are a combination of French and Italian, but mostly they just love Nissa la Bella and the local food. To some Pan Bagnat might just look like a sandwich, however, to those who have visited Nice it is anything but. This recipe may start with ordinary bread, but it ends with delicious…enough so to catch David’s attention on an airplane and inspire him to make it for a picnic a month later. Below is the Cocoa & Lavender version of Pan Bagnat.

Pan Bagnat Nice French Riviera Provence @CocoaandLavender

Pan Bagnat

blankDavid Scott Allen
This Cocoa & Lavender recipe for Pan Bagnat was inspired by Food & Wine, June 2015.
Prep Time 40 mins
Total Time 40 mins
Course Lunch Dish
Cuisine French, Provencal
Servings 4 people

Ingredients
  

  • 2 tsp fennel seeds
  • 1 Egg
  • 1 tbsp finely grated lemon zest divided
  • 2 tbsp plus 2 tsp lemon juice divided
  • 3 tbsp fennel fronds
  • 1 1/2 tsp Dijon Mustard
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 5 tbsp Extra virgin olive oil divided
  • 1 cup light oil olive or canola
  • 1/4 cup Crème fraiche
  • 1 tbsp Pastis
  • 1 red bell pepper roasted, peeled and sliced
  • 1/4 cup Niçoise olives pitted and chopped
  • 2 tbsp Capers
  • 1 tsp Piment d'esplette (or red pepper flakes)
  • 2 6 oz jars tuna packed in oil drained
  • 1 Baguette halved lengthwise
  • 2 cups arugula
  • 1 medium Fennel Bulb shaved paper thin
  • 2 heirloom tomatoes thinly sliced
  • 2 Kirby (pickling) cucumbers thinly sliced
  • 12 white anchovy fillets

Instructions
 

  • Start by making the mayonnaise.
  • Lightly toast the fennel seeds in a dry skillet over medium-low eat until golden.
  • Let cool, then grind in a spice grinder.
  • Place egg, 2 teaspoons lemon zest, 2 teaspoons lemon juice, fennel fronds, mustard, salt, pepper, ground fennel, and 3 tablespoons olive oil in the bowl of a food processor fitted with the steel blade.
  • Purée for 10-15 seconds, or until fennel fronds are finely chopped.
  • Then, in a VERY slow and steady stream, with processor running, add the light oil. By the time it is gone, the mixture should be a perfect mayonnaise.
  • Place 3/4 cup of the mayonnaise (reserve the rest for another use, like steamed artichokes), the crème fraîche, and Pastis in a medium bowl.
  • Mix well and taste for seasoning; add salt and pepper if needed. Refrigerate until ready to use.
  • Next, in another medium bowl, mix roasted red pepper, olives, capers, Piment d'Esplette, and remaining lemon zest and juice.
  • Flake in the tuna and remaining 2 tablespoons olive oil.
  • Set aside to marinate for at least 30 minutes.
  • To make the sandwiches, generously spread both cut sides of the baguette with the fennel mayonnaise.
  • Arrange the arugula on the bottom half of the baguette.
  • Top with sliced fennel, then the tuna mixture.
  • Top with sliced tomatoes, cucumbers, and white anchovies.
    pan bagnat Recipe Provence Nice
  • Place the other half of the bread on top, then slice into four sandwiches.
  • Wrap each individually in parchment and tie with twine.
    pan bagnat Recipe Provence Nice
  • Keep on ice in a cooler for a couple of hours while you travel to your picnic site.
  • Unwrap, and grab a taste of summer heaven. Don't forget to bring plenty of napkins - this is a messy sandwich!

Notes

We know it is hard not to dive right into this sandwich after you have made it, but the real tastes require a bit of sitting time to allow for "marinating of flavours." Try and resist for 20-30 minutes.
Tried this recipe?Let us know how it was!

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

4 Comments

  1. blank
    January 22, 2017 at 8:34 am — Reply

    I really look forward to picnic weather again – just so that I can have this sandwich!

    • blank
      January 23, 2017 at 8:30 am — Reply

      I look forward to summer in Provence!

  2. blank
    Mike
    March 24, 2022 at 9:21 am — Reply

    Three of the items in the ingredient list are tagged as “divided”.
    Divided into what?
    I don’t understand.

    • blank
      March 25, 2022 at 7:25 am — Reply

      Hello Mike, I’m sorry that the recipe is not 100% clear. What David means by “divided” is that the ingredients are used a few times throughout the recipe. As an example, lemon juice is used in step 4 and the balance is used in step 9.

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