Fair warning: French people are really particular about the sandwich that is the Pan Bagnat. If we’re calling a spade a spade, it’s basically Niçoise Salad in a sandwich but French people tend to get really offended if you say that.
What Is A Pan Bagnat?
As one of the most classic French sandwiches around, it has a lot of fans and a lot of variations. What we know is that it comes from the south of France and has many of the same ingredients — tuna, olives, tomatoes — that you see in Niçoise Salad. But the key is that it’s smashed and, thought that may seem like a mistake, it’s very much a good thing. The flavors meld together and the result is quite possible the most perfect picnic sandwich.
Variations On This Sandwich
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 {Pan Bagnat} Classic Nice-Style Sandwich recipe 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.
Other Sandwiches To Try
Looking for some more delicious sandwich recipes? Here are our favorites:
Have Us Plan Your Travel To France
If you’re interested in planning a trip to France soon, let us lend a hand, and we can help you plan every step of the way. Visit our Travel Services page at travel.saltandwind.com.
In the meantime, go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
{Pan Bagnat} Classic Nice-Style Sandwich Recipe
Ingredients
For The Anchovy Dressing:
- 1 anchovy fillet minced, optional
- 1 garlic clove grated
- 1 teaspoon lemon juice or red wine vinegar
- 1 tablespoon extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
For The Sandwiches:
- 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
- Make The Anchovy Dressing: 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.
- Assemble The Sandwich: 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.
