Pan Bagnat a French Sandwich Treat from Nice
I remember the first time I experienced a Pan Bagnat – I was a student in France and had taken my first trip to Nice. My first bite stayed with me from that moment – partly because I love all the fresh spring-summer ingredients which paired perfectly with tuna and the magnificent French round crusty loaf that it was served on. I have been making them at home ever since and still enjoy them when I am travelling on the Côte d’Azur.
The secret to success with this recipe is using the freshest ingredients and a good quality olive oil. If you love Salade Niçoise, a fresh tuna salad from Nice, you will love the Pan Bagnat.
Here is a video of the step-by-step process with the recipe below.
Pitcher & Powell – Making Pan Bagnat from tashapowell on Vimeo.
Pan Bagnat
Ingredients
- 4 baguettes roughly 18-20 inches, or buns
- 12 oz (340g) Canned Tuna in oil drained & fork separated
- 1 medium red onion sliced in slivers
- 2 eggs hard-boiled and sliced
- 1 large tomato thinly sliced (or two medium)
- Romaine lettuce leaves
- Optional ingredients: see recipe note below
For the Vinaigrette:
- 2 tbsp red wine vinegar or balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tsp Agave or honey or maple syrup
- 1 tsp herbes de Provence
- 6 tbsp olive oil
Instructions
- In a small mixing bowl, whisk together the red wine vinegar, agave, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until the oil and vinegar are emulsified.
- Slice the baguette horizontally into 4 pieces or slice the individual buns horizontally.
- Place the lettuce, tuna, hard-boiled eggs, olives, cucumbers, tomato and red onion on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables and tuna, top with the second piece of bread.
- Serve the 4 sandwiches or cut into 4 sandwiches if using a baguette.
Notes
- 1 cup chopped Kalamata olives
- ½ cucumber, sliced
- 1 small green pepper, sliced into rings
- Alternative version: canned salmon and watercress
Other Recipes for Nicoise Specialties:
How to Make a True Nicoise Salad
Les Petits Farcis a Provencal Specialty from Nice
Ceviche Provencal Served with Socca
Socca Pizza Inspired by the Cuisine of Nice, France
Sweet treat: Swiss Chard – La Tourte aux Blette Sucrée
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