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

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.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Course Lunch Dish

Cuisine French, Provencal

Servings 1 Sandwich

Equipment

• 1 bread knife

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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 egg hardboiled
• 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 Niçoise black olives pitted
• 2 basil leaves
• 1 1/2 oz Flaked Tuna in olive oil
• 1 anchovies salted, 2 fillets
• 3/4 - 1 oz olive oil
• 1 dash wine vinegar
• 1 garlic clove
• salt and freshly ground black pepper

Instructions

 

• 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.

Notes

What are fevettes? Here is an explanation.

Keyword Breads, Sandwich, Tuna

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