Pan bagnat
Pan bagnat, from above
Non vegNice

Pan bagnat

Niçoise salad stuffed into a crusty roll and pressed till the juices soak in. Picnic perfection.

30 minTime
31 gProtein each
mildSpice
Bathed bread2 chapters · 1 min read

Make it your way

Grandma's wayCrusty roll bathed in olive oil, filled with tuna, egg, anchovy and Niçoise vegetables.
The original
558kcalsame
31 gproteinsame
4 gfibresame
30minutessame

Pan bagnat.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Baguette (french bread roll)4 round crusty rolls
Garlic1 clove, halved
Olive oil3 tbsp
Vinegar2 tsp red wine vinegar
Salt½ tsp
Black peppera pinch
Tomato2, sliced
Tuna in oil (tinned tuna)1 can, drained
Egg3, hard boiled and sliced
Anchovy fillets4 fillets
Capsicum (green capsicum, green bell pepper)1 green, thinly sliced
Onionspring onion or red onion, sliced
Black olivespitted, halved
Basil leavesleaves

Method

4 steps
  1. 1Split the rolls, scoop a little crumb and rub the insides with garlic.
  2. 2Drizzle oil and vinegar on both halves and season.
  3. 3Layer tomato, tuna, egg, anchovies, capsicum, onion, olives and basil.
  4. 4Close, wrap tightly and press under a weight for at least 30 minutes.
Serve it like this

Unwrap and cut in half to show the layers. Serve at room temperature with a green salad.

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Make it a meal

What goes with Pan bagnat: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Baguette150 min
With a main Ratatouille70 min
On the side Gazpacho15 min
On the side Potage parmentier40 min
To drink Pink lemonade15 min
Something sweet Clafoutis50 min
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