Discover the origins, preparation, and variations of Pan Bagnat, the iconic sandwich from Nice that perfectly blends fresh Mediterranean flavours.
Pan Bagnat: A Delicacy from Nice
Pan Bagnat, meaning “wet bread,” is a traditional sandwich from Nice, France. The dish originated as a practical way to serve Niçoise salad with stale bread, which would soak up the olive oil and tomato juices.
Ingredients and Preparation
The bread used in Pan Bagnat should be crusty and slightly stale. Round loaves specific to Pan Bagnat are ideal, but crusty rolls, baguettes, or ciabattas can also be used. The inside of the bread is often rubbed with garlic, drizzled with olive oil and vinegar, and sometimes the juice of a ripe tomato.
The sandwich is filled with tomatoes, spring onions, cucumber, green or red pepper, radishes, artichoke hearts or broad beans, black olives, and hard-boiled eggs. Traditionally, the protein comes from either tuna or anchovies, but never both. Basil leaves are often used for additional seasoning.
Assembly
After hollowing out some of the bread’s crumb, a paste of mashed anchovies and garlic mixed with olive oil and vinegar is spread inside. Layered with sliced tomatoes, vegetables, egg, and optionally tuna, the sandwich is then squashed together and left to allow the flavors to meld, ideally overnight.
Variations and Storage
The Pan Bagnat recipe can be adjusted to personal preferences, such as substituting anchovies for a vegetarian option or using alternative crunchy vegetables. It is best consumed at room temperature and can be prepped in individual servings for convenience.
Recipe
Prep: 20 mins | Cook: 9 mins | Serves: 4
- Boil 4 eggs for 9 mins, cool and peel.
- Create a paste with 8 anchovies and 1 garlic clove, mix with 4 tbsp olive oil and 2 tbsp vinegar.
- Slice 5 tomatoes and sprinkle lightly with salt.
- Chop spring onions, red or green pepper, radishes, and 1/4 cucumber (seeds removed).
- Slice 4 artichoke hearts or use 60g broad beans, and prepare 8 black olives.
- Hollow out the top half of 4 crusty rolls, spread anchovy paste inside.
- Layer tomatoes, veggies, eggs, and olives inside the rolls.
- Flatten the sandwich and refrigerate for at least 1 hour or overnight.
Pan Bagnat offers a flavorful and convenient meal option that combines rich, Mediterranean ingredients in a customizable and portable format.