{Pan Bagnat} Classic Nice-Style Sandwich Recipe

{Pan Bagnat} Classic Nice-Style Sandwich Recipe

Inspired by Provence, France

{Pan Bagnat} Classic Nice-Style Sandwich Recipe | https://saltandwind.com People are really particular about this sandwich. If we're calling a spade a spade, it's basically Niçoise Salad in a sandwich but peop...
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
Season
Winter, Spring, Summer, Fall
{Pan Bagnat} Classic Nice-Style Sandwich Recipe | https://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 Recipe | https://saltandwind.com

People are really particular about this sandwich. If we're calling a spade a spade, it's basically Niçoise 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

Follow Salt & Wind

Instructions

To 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. 

To 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.

Footnotes

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Aida Mollenkamp

Aida Mollenkamp

Founder and Editor-in-Chief, Salt & Wind

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.

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

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