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
This Cocoa & Lavender recipe for Pan Bagnat was inspired by Food & Wine, June 2015.
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Pan Bagnat
This Cocoa & Lavender recipe for Pan Bagnat was inspired by Food & Wine, June 2015.
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| Servings | Prep Time |
| 4people | 40minutes |
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Ingredients
- 2tsp fennel seeds
- 1 Egg
- 1tbsp finely grated lemon zestdivided
- 2tbsp plus 2 tsp lemon juicedivided
- 3tbsp fennel fronds
- 1 1/2tsp Dijon Mustard
- 1/2tsp Salt
- 1/2tsp Black pepper
- 5tbsp Extra virgin olive oildivided
- 1cup light oilolive or canola
- 1/4cup Crème fraiche
- 1tbsp Pastis
- 1 red bell pepperroasted, peeled and sliced
- 1/4cup Niçoise olivespitted and chopped
- 2tbsp Capers
- 1tsp Piment d'esplette(or red pepper flakes)
- 26 oz jars tuna packed in oildrained
- 1 Baguettehalved lengthwise
- 2cups arugula
- 1medium Fennel Bulbshaved paper thin
- 2 heirloom tomatoesthinly sliced
- 2 Kirby (pickling) cucumbersthinly 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.
- Place the other half of the bread on top, then slice into four sandwiches.
- Wrap each individually in parchment and tie with twine.
- 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!
Recipe 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.
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2 Comments
I really look forward to picnic weather again – just so that I can have this sandwich!
I look forward to summer in Provence!