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Pan Bagnat Nice French Riviera Provence @CocoaandLavender

Pan Bagnat

David 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!