Pan Bagnat

Name: Pan Bagnat
Yield: 2 servings
Cuisine: French
Ingredients: 4 round crusty bread rolls; 200g tuna in olive oil and 4 anchovy fillets; 2 hard-boiled eggs, sliced; 2 tomatoes, sliced; 1 green pepper and spring onions, sliced; Black olives and olive oil; 1 garlic clove

Pan bagnat/pahn bahn-YAH/

Also known as: Pan Bagna, Niçoise Sandwich, Salade Niçoise Sandwich

About this dish

A round bread roll filled with the ingredients of a salade niçoise: tuna, egg, anchovy, tomato, peppers, olives and olive oil.

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Ingredients

🍞4 round crusty bread rolls

🐟200g tuna in olive oil and 4 anchovy fillets

🥚2 hard-boiled eggs, sliced

🍅2 tomatoes, sliced

🫑1 green pepper and spring onions, sliced

🫒Black olives and olive oil

🧄1 garlic clove

Method

Serves 2

Split the rolls and rub the insides with garlic.

Drizzle generously with olive oil and a few drops of vinegar.

Layer the tomato, pepper, onion, tuna, egg, anchovies and olives.

Close the rolls, wrap tightly and press under a weight for at least an hour.

Eat at room temperature.

✓ What Makes it Authentic

Pan bagnat ('bathed bread') is Nice's beach sandwich; it is pressed so the olive oil and juices soak into the bread.

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