#ProvençalFood

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Ultimate Pan Bagnat Recipe Ingredients and Instructions

It is a traditional dish from Nice, France, and is often referred to as a "salad sandwich." This means it’s not just about the bread and meat; it includes a wonderful mix of vegetables, herbs, and sometimes even olives. This sandwich is also famous for its freshness, which is why using high-quality ingredients is essential.

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List of Ingredients Needed

Bread: A round country-style loaf or a ciabatta works well.

Tuna: Use canned tuna in olive oil for the best flavor.

Hard-boiled eggs: These add creaminess and richness.

Tomatoes: Fresh, ripe tomatoes are essential for juiciness.

Lettuce: A few leaves of romaine or butter lettuce for crunch.

Olives: Niçoise olives are traditional, but any good olives will do.

Red onion: Sliced thin for a bit of sharpness.

Fresh herbs: Basil and parsley add wonderful flavor.

Olive oil: Extra virgin for drizzling.

Salt and pepper: To taste.

Step-by-Step Guide to Making Pan Bagnat

Prepare the Bread:

Cut the bread in half horizontally.

Hollow out some of the inside to make room for the fillings.

Prepare the Filling:

Drain the canned tuna and place it in a bowl.

Add a drizzle of olive oil, salt, and pepper. Mix gently.

Layer the Ingredients:

Start with a layer of tuna on the bottom half of the bread.

Add slices of hard-boiled eggs on top.

Next, layer sliced tomatoes and red onion.

Add the olives and fresh herbs.

Top it off with a few lettuce leaves.

Drizzle Olive Oil:

Drizzle a bit of olive oil over the fillings to soak into the bread.

Close the Sandwich:

Place the top half of the bread back on and press down gently.

Wrap and Weigh:

Wrap the sandwich tightly in plastic wrap or parchment paper.

Place a heavy object on top to press it down. This will help the flavors meld together.

Chill:

Let the sandwich sit in the refrigerator for at least an hour, or overnight if possible.

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