#pan bagnat

[seasonalwonderment]

Donal Skehan ~ Notes From a Home Kitchen

Recipe Source: Pan Bagnat (Pressed Niçoise Sandwich) - Donal Skehan | EAT LIVE GO)

[justforbooks]

Provençal Tuna Sandwich (Pan Bagnat)

A snack is always essential, and pan bagnat, or "bathed bread," the Provençal sandwich found at every bakery and market in the region, is a great classic.

It's inexpensive, travels well, and includes many of my favorite Provençal ingredients: tomatoes, local bell peppers, black niçoise olives, anchovies and tuna, salt, and pepper—a salade niçoise, effectively, between slices of crusty bread.

I'd prepare the sandwiches on Saturday, scooping out some of the crumb of the bread, then letting the pan bagnat marinate, tightly wrapped and weighted down in the refrigerator, until departure time the next day, which always made for moist and satisfying sandwiches 😋😋😋

Daily inspiration. Discover more photos at Just for Books…?

[morethansalad]

Veggie Pan Bagnat (Niçoise Salad Sandwich)

[fuckkbrunch]

Another sandwich. I love the easy dinners.

Clearly very French. Tony recommends using high quality tuna in olive oil, so I bought something a bit nicer than I usually would have. I didn't go nuts and try to hunt down very pricey canned fish. Sue me.

Just look at that beautifully boiled egg. He ain't wrong when he says that a 9 minute egg is the best level for "hard boiled". If you're at home doing 15 minute eggs for your egg salad (or any reason), stop it! 9 minutes and an ice bath immediately. Perfect every time. This has been a public service announcement.

Brioche with black olive tapenade spread, and a mixture of tuna, capers, anchovies, parsley, etc. A layer of thinly sliced eggs, finished with a layer of thinly sliced tomatoes. Whack on the top bun, and press between two sheet pans. Put something hefty on top, like a cast iron, or bricks. Not kidding, he suggests foil wrapped bricks. Then wait for at least 30 minutes.

I can see how this could be sold in classy French restaurants, but also it kind of looks hilarious? It's a heavy, dense little sandwich after all of that work though. I think the mixture was slightly too wet, the bottom buns were a little too oily for me. Next time I'd squish them less, and/or omit some of the oil from the recipe.

| Pan Bagnat |

Taste was a 2 out of 5. A salty, slightly more complex tuna salad.

Difficulty was a 1.5 out of 5. Takes a little advance planning, but it's very easy to execute.

Time was about 45 minutes, and that includes the 30 minute wait time. Boil your eggs the day before, or earlyish the day of.

Honestly, this just makes me want to squish other sandwiches. Tuna wouldn't have been my first choice. Maybe I'll make a squished club sandwich instead...

[mrbenknope]

Pan Bagnat Pressed French Tuna Sandwich Recipe The ideal picnic food is Chef John's pan bagnat, or pressed French tuna sandwich, which is sandwiched between two pieces of bread drenched in oil.

[hellioncat]

Pan Bagnat french for bathed bread

[fattributes]

Pan Bagnat

[farouchelle]

Pan bagnats al fresco

Elizabeth Rickard

[citadelofthestars]

Recipes under the cut:

Pan Bagnat (I have never tried it with green beans tho, that just doesn't appeal to me)

Tuna Kimchi Wrap

Chickpea Salad (recipe from my cousin): 2 Bell peppers 1 15-ounce can Chickpeas 1 English cucumber, large 1/4 cup fresh flat leaf parsley, minced 1 clove pressed Garlic 1 pint Grape tomatoes 3 Lemons, Zest and Juice 1/4 cup fresh Mint, minced 5 Scallions 2 tsp basil paste (I don't usually have this, and use minced fresh basil) 1/2 tsp Black pepper, freshly cracked 1/4 cup Olive oil 3/4 cup Feta, crumbled 1 tsp salt Chop the peppers, cucumber, tomatoes, and scallions - add the rest of the ingredients, stir, and salt to taste.

Favorite Everyday Salad Chopped mango, cucumber, avocado, cherry tomatoes, toasted pecans, goat cheese, on a bed of ready to eat spring greens. After it's all in a bowl, use scissors to chop it all up further. Salt and pepper. Vinaigrette of 1 part lemon juice, 2 parts olive oil, honey to taste, and grated ginger if you want.

[cozybistro]

gianni simply loves his people. it doesn't matter what time of day it is... if you're having a bad afternoon and he's busy at knife + petal, he'll get you situated by a window with some soup and bread. he'll talk to you for a bit, make sure you're okay. and you can stay there in that restaurant as long as you want. it doesn't matter if it's 2am and he has work in like 4 hours. you show up at his door and you can vent all you want while he makes you a sandwich. a pan bagnat with red wine vinegar, olive oil, anchovies, tuna. he gives you the assignment of making the dressing, so you have something to do. and you can stay as long as you want.

if you call him and you really need him, he will drop everything and make sure you're in a good place. on his watch, gianni does not allow his people to suffer. you need money? he'll write a check. you need him watch your dog for you? he'll form an unhealthy attachment to your pup but he'll do it.

[justforbooks]

This is the threescore and tenth essay in our series about sandwiches — a vast buffet that’s so far spanned from Scandinavia to China to the Upper Peninsula of Michigan, and we’re only up to the F’s. Over this span I have sought to hold my fire when it comes to discussing relative deliciousness; I try to tend to the history of the sandwich, and the people and countries it evolved out of and sustained. Each sandwich has its own story, whether that’s just the life of one ambitious cook or darker, stranger, wider currents, hardly able to be contained in two slices of bread.

In discussing the Tunisian fricasse, however, I feel compelled to drop my guard, although the history of this sandwich is at least as intricate — and certainly as bloody — as the darkest entree on the list. This is because it sounds to me like the most delicious sandwich in the world. It hits at my taste buds so strongly I am held in thrall. It has everything I want to eat in one fried bun, a perfect little sally into the stomach. At heart, it is a southern French pan bagnat — a salade niçoise on bread: flaky tuna, hard-boiled eggs, olives. The journey over the water — 833 kilometers as the crow flies from Nice — transformed it, added harissa, preserved lemon, and changed the dough from baguette to a simple split fritter. A pan bagnat is already a lovely thing — I have eaten them when I was in my heart’s first love and loved them as I loved him and life at that time — but it took conquest to perfect it, empire to bring out its true sharp spice, the tang that should have been there all along.

I condemn empires and all those who build them or seek them, including the one I live in; don’t mistake my culinary enthusiasm for colonial nostalgia. It’s a sidelong irony of fate that a history as grand and complicated as the near-century of subjugation imposed by the French on Northern Africa is what it took to perfect a sandwich, and the fricasse is a luminous footnote in a much longer and sadder tale.

The French conquest of Tunisia was, as conquests go, a stroll: the casual exercise of power without excessive bloodshed. In essence it was a gentleman’s agreement, though the Tunisians were not consulted; Europe had been nibbling at its debts and finding the country ripe for conquest for a long time before it happened. Italy and France and Britain were competing parties — Italy took over Tunisia’s railroads, for example — but a handshake over a table in the capital of Germany sealed the country’s fate, in absentia.

The path for Tunisia to become a French protectorate was smoothed during the Congress of Berlin, in the summer of 1878, a meeting between the great powers of Europe — the United Kingdom, Russia, Germany, Austria-Hungary, Italy, France, the Ottoman Empire — in the immediate aftermath of the Russo-Turkish War. It was one of those meetings in which small men in big rooms decide the fate of millions, shuffling national borders and identities in a matter of days.

The principal goal of the Congress was to decide the fate of the Balkans — and not incidentally set Europe on a precipitous slide towards World War I — but ceding Tunisia to the French, without Tunisian representation or consent, was an offhand byproduct of the meeting; it was an autonomous province of the Ottoman Empire, and the Ottoman Empire had lost the war. Tunisia was a sixty-three thousand square mile afterthought — an afterthought with humid coastal plains and the ruins of Carthage and a constitution in which Muslim, Christian and Jewish inhabitants were to be treated as equal. In chess terms it was a pawn in the paw of the power across the sea, on the green-and-blue chessboard of the world that the small men in the big room had carved into neat little squares for occupation.

In 1881, after buying up a goodly portion of Tunisia’s substantial debts, the French sent a military force into the country, nominally to put down a tribal rebellion. This invasion culminated in the Treaty of Bardo, signed in the court where the Beys of Tunis had ruled for centuries. According to the treaty, this occupation was nominally temporary. In the end it lasted until 1956, following years of assassination and massacre that culminated in Tunisian independence.

Occupation and subjection jar loose, in their violence, pieces of culture that lodge themselves in unlikely places. Among them was the pan bagnat of Nice: the sandwich took a long trip to Tunis and was adopted, beloved, changed. Tunisia has a long coast on the Mediterranean where tuna swim, big carnivorous beasts that perform long and mysterious migrations. Pressed into a fricasse alongside boiled egg and olives, potatoes and harissa and pickled lemon, the fish’s flesh is perfect, hot and salty and filling and fine. 

Harissa — the chile paste that is ubiquitous in North Africa — is another product of empire, a circuitous one: in the 1500s the Spanish conquered and held Ottoman Tunisia for a time. Their world-straddling ambitions had already encompassed the New World, where chile peppers originate, and from that time — likely in Tunisia, which gets the credit for inventing harissa in UNESCO’s books — Maghrebians pounded the peppers and mixed them with olive oil and citrus and garlic and salt and spice. Three hundred years later harissa migrated into a French sandwich in a fiery red bloom and stayed.

There are two Tunisian takes on the pan bagnat of Southern France. The first and easiest to obtain is the Casse-Croûte Tunisien, which I have eaten many times in New York City: it is essentially a pan bagnat with harissa added, served on a baguette.

The Jews of Tunisia took this idea and fried it and made the fricasse. There have been Jews in Tunisia for a very long time, but it was supposedly not long after the French conquest that a Jewish woman, facing a surplus of fried buns and a lack of sugar, decided to fill them with the regional spiced-up niçoise. While oral culinary history is often dubious — and inevitably takes the form of some fortuitous coincidence — the notion that the fricasse has Jewish origins is durable enough that it’s stuck around since the 1800s; supporting this, you can find fricasse wherever North African Jews have migrated, particularly in Israel. It seems like every time a fried fish sandwich has come up on this list a Jew invented it. Maybe we just like ports, or oil, or both; maybe it’s no coincidence that a fricasse is a two-bite portable version, sold from carts, or booths, or a ready provision if you have to run. It is a very simple dough — yeast, water, flour — and all its savor is granted by that fantastic collection of ingredients inside, tart, spice, savor, freshness, starch, fat. I cannot even think about this sandwich without salivating; my stomach rumbles like thunder over the sea.

Every sandwich is in its way a piece of the long strange detritus of history, even if it is just the story of one life, and not a country or a continent or a struggle for power that lasted most of a century. It’s part of the story that made humans start growing wheat and pounding it, mixing it with water and waiting for the air to yield the mysterious agents that make dough rise, and calling it bread. Seas and violence and the worship of different gods and money and fire and power are all parts of that story, one culmination of which is the fricasse. It takes a lot of history to make the world’s most perfect sandwich, a jumble of unlikely jostlings of greed, fate, and hunger. That it is the product of conquest and reconquest, of migration and cross-continental innovation, of Jews surviving slinging fish on the hot streets of Tunis, adds piquancy to its savor and does not destroy it. I want to sink into it teeth-first and never come out again

Daily inspiration. Discover more photos at Just for Books…?

[7citiesin7days]

Day 5: Nice, France

Nice is a coastal city located in southern France. This beautiful city is sheltered by beautiful hills on the French Riviera. It is known for its amazing weather, relaxing atmosphere, and sites.

Nice Must-Dos:

Old Town: this historical part of the Nice village is a must see that captures the true culture of this town.

Fragonard: this perfumery is a wonderful experience to create your own luxurious perfume and selling some of the essences of the world's most famous perfumes.

Marché aux Fleurs Cours Saleya: a popular market in niche that has flowers, traditional foods, and produce from local farms encompassing the culture of this coastal village.

Beach day: this town has many beautiful beach resorts to spend a relaxing day enjoying the sea.

Best Beaches in Nice!

10 Interesting and Fun Facts about Nice France

Must See Views:

Museum of Contemporary Art Rooftop

The Cemetery on Castle Hill

Fort du Mont Alban

La Cascade de Gairaut

Must Try Foods:

Socca: chickpea flour pancake

Pan Bagnat: ingredients of Salade Niçoise packed into a round bread roll

Pissaladière: a savory tart dough topped with caramelized onions, anchovies, and black olives

Ratatouille: vegetable stew

Petits Farcis: stuffed vegetables

More about the traditional food in Nice!

[thechaosoflonging]

tings i ate in nice:

matcha cupcake: 10/10

vegan pissaladière: 3.5/10 prob bc i ate it colder than usual but was super bready? it was 7€ lmao def not worth it

matcha latte: 9/10

vegan nachos: 8.5/10 super filling

vegan hot dog: 3/10 omg it wasn’t nice at all da sausage was cold & da bun fell apart & sauce got everywhere,,, ik it’s fast food but jfc there was 0 effort put in there,,, mainstream fast food chains would even do dat omg worst 8.50€ spent

vanilla dessert:

pan bagnat:

socca:

[sasheer]

A delicious and refreshing French sandwich-style burger known as Pan Bagnat, packed with Mediterranean flavors and perfect for a picnic or quick meal.

Ingredients: 1 baguette. 2 cloves garlic, minced. 2 ripe tomatoes, sliced. 1 red onion, thinly sliced. 1/2 cucumber, thinly sliced. 1/2 red bell pepper, thinly sliced. 1/4 cup black olives, pitted and sliced. 1/4 cup green olives, pitted and sliced. 4 hard-boiled eggs, sliced. 1 cup canned tuna, drained. 4 anchovy fillets. 2 tablespoons capers. 4 tablespoons olive oil. 2 tablespoons red wine vinegar. Salt and pepper to taste.

Instructions: Cut the baguette into individual sandwich-sized portions. Split each piece of baguette in half horizontally. Drizzle olive oil and red wine vinegar over the bottom halves of the baguette. Layer minced garlic, sliced tomatoes, red onion, cucumber, red bell pepper, and olives on the bottom halves. Add slices of hard-boiled eggs, canned tuna, anchovy fillets, and capers. Season with salt and pepper to taste. Top with the other half of the baguette. Wrap each Pan Bagnat burger tightly in plastic wrap or foil. Refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!

Jade Barnes

[oliviridian]

Have you ever had pan bagnat? The whole point there is to USE oil to keep the bread from going soggy. It holds up real nice on a macrina baguette!

I haven't! I'd love to try this.

[matthewgstickler]

Côte d'Azur: Today we took an Uber to Villefranche-sur-Mer. It is most famous for folks of our age for being where Nell Cote Villa is, which Kieth Richards rented to write and record Exile on Main Street. 

We started our visit by enjoying fritto mixto and a pan bagnat by the sea. The later is essentially a salade niçoise in a sandwich.  

Villefranche's bay is notable for reaching a significant depth only a short distance from shore. As a result, it has become an important port over the years, that since World War I, the United States Navy has called on a regular basis, making Villefranche the home port of the U.S. 6th Fleet from 1948 to February 1966, when French President Charles de Gaulle withdrew France from NATO and required U.S. forces to leave. (Total jerk). 

It is also famous for being where Jean Cocteau lived and did drugs while painting his now-famous murals depicting the life of Saint Peter and local fishermen on the restored interior of The Chapelle Sainth-Pierre, which dates from the sixteenth century.