Traditional Pan Bagnat Sandwich from Nice

Pan Bagnat is a typical sandwich from Nice, the name means wet bread. Larousse Gastronomique, which is the bible for the French cuisine, suggests that the Pan Bagnat originate from the salad nicoise served on stale bread.

Pan Bagnat and its vegetables

Jump to RecipePrint Recipe

In Italy, many of the stale bread recipes originate from fishermen or shepherds who would spend many days away at sea or in the fileds and couldn't get fresh bread.

The stale bread had to be wet to become soft again, so the Pan Bagnat is originally wet with the juice from the tomatoes and extra virgin olive oil

The rest of the ingredients are typical of the region: tuna, anchovies, olives and seasonal fresh vegetables like cucumbers, onions, radishes, peppers and celery.

Pan Bagnat is very common here in the region, not only as a street food sandwich but also served as a starter, at buffets and even at Michelin Star restaurants.

Full of fresh vegetables and fish, the Pan Bagnat is a very healthy meal and I often make it for the boys' school lunch.

I prepare the ingredients the day before and compose the bread in the morning before they leave for school.

Although, I don't use stale bread.

I always have a reserve of frozen french bread.

It takes 10 minutes to defrost in the oven and it is as nice as fresh.

To slice all my vegetables I use the KitchenAid MVSA Rotor Vegetable Slicer and Shredder . (Amzon affiliate link)

I keep them in the fridge in plastic containers and use them the next day.

 

The Pan Bagnat recipe is featured in episode 2 of the video series:

Spring Starters/Spring Started in the Cote d'Azur.

Each Sunday at 10:00 AM I will publish a video featuring a place to visit, a restaurant and a recipe.

Next week we are going to Antibes, so don't miss it.

Sign up to my YouTube Channel: Your Guardian Chef YouTube

You can watch the Pan Bagnat video here below:

Sprinkle with vinegar

5 from 3 votes
Traditional Pan Bagnat Sandwich from Nice

Pan Bagnat
Prep Time
15 mins

Total Time
15 mins

 

Pan Bagnat is a typical sandwich from Nice, the name means wet bread. Larousse Gastronomique, which is the bible for the French cuisine, suggests that the Pan Bagnat originate from the salad nicoise served on stale bread.
Course:

Sandwich
Cuisine:

French
Servings: 8 people
Calories: 292 kcal

Ingredients
  • 1
    loaf
    Sourdough bread
    (French bread)
  • 2
    boiled eggs
  • 1
    can
    tuna preserved in olive oil
    (I buy it in the glass container)
  • 3
    tomatoes
  • 2
    stalks
    celery
    (finely sliced)
  • 1/4
    cup
    sliced radishes
  • 1/4
    sliced red onions
  • 1/2
    pepper sliced
  • 4
    anchovies preserved in salt
    (cleaned and deboned)
  • 10
    olives nicoise
    (deboned)
  • 5
    leaves
    basil
  • 1/3
    cup
    extra virgin olive oil
  • 2
    tbsp
    red vinegar

Instructions
  1. Prepare all the ingredients: debone the olives, clean and debone the anchovies, drain the tuna from the oil, boil the eggs and cut them into slices

    Ingredients for pan bagnat
  2. Slice all the vegetables and cut the tomatoes collecting all the juice 

    Onions tomatoes
  3. Cut the bread in half and remove the inside of the bread from both halves.

    Cut the bread and remove the crumb
  4. Sprinkle both sides with abundant extra virgin olive oil

    Sprinkle with olive oil
  5. Pour over the bread the juice from the tomatoes

    Pour the tomato juice
  6. First, lay over the bread the slices of the tomatoes

    Lay the tomatoes
  7. The lay the rest of the vegetables

    Lay the vegetables
  8. Continue with the rest of the ingredients: tuna, anchovies, eggs, olives and basil

    Lay the rest of the ingredients
  9. Sprinkle with the red vinegar

    Sprinkle with vinegar
  10. Cover with the top of the bread and cut into 8 portions to serve

    Cover with the top of the bread and cut into 8 portions

Recipe Video

Recipe Notes

Calories 292 calories per serving
Fat 14 gr per serving
Carbohydrates 27 gr per serving
Proteins 15 gr per serving
Sugar 1 gr per serving
Sodium 512 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

PIN IT FOR LATER

Pan Bagnat is a typical sandwich from Nice, the name means wet bread. Larousse Gastronomique, which is the bible for the French cuisine, suggests that the Pan Bagnat originate from the salad nicoise served on stale bread.

  6 comments for “Traditional Pan Bagnat Sandwich from Nice

  1. 17th April 2018 at 4:22 pm

    I enjoy learning about new foods from different cultures and places. Thank you for sharing this recipe. I love your step by step photos in how to prepare the sandwich! 🙂

    • Laura
      17th April 2018 at 5:41 pm

      Thank you Angela, I love to research the origins of traditional food

  2. 17th April 2018 at 5:30 pm

    Wow Laura, your pan bagnat is calling my name, I’d love to make me one right now. I don’t put so many ingredients in mine but you gave me ideas. You made me crave for Summer at the beach and a pan bagnat for lunch!

    • Laura
      17th April 2018 at 5:42 pm

      I’ll tell you Patty, it was delicious. Need to make more often

  3. 17th April 2018 at 6:57 pm

    This is one of my favorite sandwiches! I love your step by step photos! So helpful!

    • Laura
      17th April 2018 at 7:03 pm

      Thank you

Leave a Reply

Your email address will not be published. Required fields are marked *