{Pan Bagnat} Classic Nice-Style Sandwich

{Pan Bagnat} Classic Nice-Style Sandwich

Inspired by Provence, France

{Pan Bagnat} Classic Nice-Style Sandwich  | http://saltandwind.com Here's what I know: people are really particular about this sandwich. If we're calling a spade a spade, it's basically Nicoise Salad in a sandwich but people...
Skill
Cuisine
Ingredients
13
Hands-On Time
5 minutes
Total Time
30 minutes
Yield
3 sandwiches
Servings
1 to 3
Diet
{Pan Bagnat} Classic Nice-Style Sandwich  | http://saltandwind.com
Skill
Beginner
Course
Dinner, Lunch, Main, Sandwich
Cuisine
French
Ingredients
13
Hands-On Time
5 minutes
Total Time
30 minutes
Yield
3 sandwiches
Servings
1 to 3
Diet
Dairy-Free
{Pan Bagnat} Classic Nice-Style Sandwich  | http://saltandwind.com

Here's what I know: people are really particular about this sandwich. If we're calling a spade a spade, it's basically Nicoise Salad in a sandwich but people tend to get really offended if you say that. So, instead, I'll just say this: on my trip to Provence, I was eating this sandwich on the regular. There are countless variations (with cucumbers! roasted peppers! no tuna), but this version is my favorite. Loaded with olives, tomatoes, radishes, oil-packed tuna, and tons of basil, it is everything I love about Provence: bold, fresh, easy, and totally amazing. 

Ingredients

  • 1 anchovy fillet

    minced, optional

  • 1 garlic clove

    grated

  • 1 teaspoon lemon juice

    or red wine vinegar

  • 1 tablespoon extra-virgin olive oil
  • Sea Salt and Freshly Ground Black Pepper
  • 3 small French or Ciabatta rolls
  • 2 marinated artichoke hearts

    quartered (8 pieces total)

  • 1 jar (about 4 ounces) oil-packed tuna
  • 9 grape or cherry tomatoes

    halved

  • 2 tablespoons mixed pitted olives
  • 2 radishes

    sliced paper thin

  • 2 handfuls fresh basil leaves
  • 3 hard-boiled large eggs

    sliced

Instructions

Whisk together the anchovy, garlic, vinegar, salt and pepper in a small bowl. While whisking constantly, slowly drizzle in oil. Add a pinch of salt and pepper, taste, and adjust as desired. If using a French roll, pull out some soft interior crumb to form a cavity. 

Spread half of the artichokes and tuna on the bottom. Top with tomato and olives, then radishes, basil, and egg slices. Top with vinaigrette. Cover with second bread half and firmly press sandwich together. Wrap sandwich tightly in foil

Put sandwich under a weight such as a cast iron pan topped with a filled kettle. Weight sandwich for 7 to 10 to 15 minutes, then flip and weight it for another 10 to 15 minutes. Unwrap, slice and serve immediately, or keep it wrapped for up to 12 hours before serving.

Footnotes

This was sponsored by Viking River Cruises but all content, ideas, and words are our own. Thanks for supporting these sponsors who allow us to keep Salt & Wind up and running.

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http://saltandwind.com/recipes/475-pan-bagnat-recipe

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