Carolyne Kauser-AbbottLunchtime MealsProvencal RecipesStreet FoodTaste

How to Make Pan Bagnat the Classic Sandwich from Nice

If you like a salad Niçoise, then pan bagnat should be on your list to try. This sandwich is perfect for a lunchtime bite on the go or a picnic and includes many of the same ingredients (tomatoes, olives, tuna, anchovies, and radishes) as the salad inside the centre of a fresh bread roll. What’s not to like?

The following recipe for pan bagnat is from a cookbook that pays tribute to the culinary traditions of Nice, France – Carnets de cuisine du Comté de Nice. We have translated and published the recipe with the permission of the Office de Tourisme Métropolitain Nice Côte d’Azur. The book is only available in French, and you can purchase it online at Amazon or the Office de Tourisme Métropolitain Nice Côte d’Azur.

In general, Nice and the French Riviera have a reputation for gourmet food, with 11 Michelin-starred restaurants (at last count). The simple pleasures like eating a pan bagnat on a bench overlooking the Mediterranean define the best of Cuisine Nissarde.

Pan Bagnat Classic Sandwich from Nice

Pan Bagnat

Carnets de cuisine du Comté de Nice
Like the pissaladiere, the pan bagnat takes us back to the origin of food and meals made of bread and accompaniments. Pan bagnat remains one of the summer's delights and a favourite picnic dish.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Lunch Dish
Cuisine French, Provencal
Servings 1 Sandwich


  • 1 Bread Knife


  • 1 loaf Sourdough or Country Bread Roll 15 to 20cm in diameter
  • 2 Tomatoes 1 of which is more than enough to soak the bread
  • Chives
  • 1 small Green Pepper
  • 1 Hard-Boiled Egg
  • Fevettes in season, fava beans that are not fully ripe (see note)
  • 1 small purple artichoke in season, remove the outer leaves and centre keep only the edible core
  • 2-3 Radishes
  • 5-6 Nicoise Black Olives pitted
  • 2 Basil Leaves
  • 1 1/2 oz Flaked Tuna in olive oil
  • 1 Anchovy in Salt 2 fillets
  • 3/4 - 1 oz Olive oil
  • 1 dash Wine Vinegar
  • 1 Garlic Clove
  • Fine Salt and Freshly Ground Pepper


  • Cut the bread in half, leaving the larger volume piece at the bottom to hold the filling. Remove part of the soft centre (la mie) to make room for the ingredients, leaving the crust and the bottom whole.
  • Rub the inside of the bread with garlic (to taste).
  • Cut the ripest tomato in half and salt it, so the juice starts to flow.
  • Soak both halves of the bread with the tomato juice, the vinegar, add the fine salt and then the pepper and olive oil.
  • Place the ingredients on the lower part of the bread: sliced tomato, thin slices of radish and chopped chives, sliced hard-boiled egg, chopped artichokes hearts, flaked tuna and/or anchovy fillets, chopped basil and olives.
  • Adjust the seasoning (salt, pepper and olive oil). Close the pan bagnat with the lid, pressing it down to pack the ingredients inside.
  • You can wrap the pan bagnat in cling film and chill it for at least an hour before serving. This is a juicy sandwich, don't forget to bring napkins to wipe up after eating.


What are fevettes? Here is an explanation.
Keyword Breads, Sandwich, Tuna
Tried this recipe?Let us know how it was!

Additional Sandwiches:

Crocus de Nîmes a Sandwich
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Grilled Steak Sandwich
This sandwich reminds me of summer, but of course, you can make it any time of the year, with or without a BBQ.
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Grilled Sourdough Tartines with Ricotta, Peach and Basil
This recipe is a delicious combination of savoury (sourdough), creamy (ricotta), sweet (peach and honey), and tangy (chicory, radicchio, vinegar). Enjoy a DIY open-faced sandwich in the sun with a crisp rosé from Provence.
Check out this recipe
Grilled Sourdough Tartines wearecookandbaker-griddled-ricotta-peach-basil-tartines-recipe
Summer Crab Rolls
Easy to make, these sandwiches are great for a summer dinner, picnic or lunch near a beach.
Check out this recipe
summer crab roll

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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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