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Traditional Pan Bagnat Sandwich from Nice
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📋Pan Bagnat

Pan Bagnat is a typical sandwich from Nice, originate from the salad nicoise served on stale bread
Course Sandwich
Cuisine French
Keyword bread with tuna and salad, pan bagnat, tuna sandwich
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 people
Calories 320kcal

Ingredients

Instructions

  • 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
    2 boiled eggs, 1 can tuna canned in olive oil, drained, 4 anchovies stored in salt, 10 nicoise olives
  • Slice all the vegetables and cut the tomatoes collecting all the juice 
    3 fresh tomatoes, 2 stalks stalk of celery, ¼ cup sliced radishes, ¼ red onion, ½ red peppers
  • Cut the bread in half and remove the inside of the bread from both halves.
    1 loaf sourdough bread
  • Sprinkle both sides with abundant extra virgin olive oil and pour over the bread the juice from the tomatoes
    ⅓ cup extra virgin olive oil
  • First, lay over the bread the slices of the tomatoes
  • Then lay the rest of the vegetables
  • Continue with the rest of the ingredients: tuna, anchovies, eggs, olives and basil
    5 leaves fresh basil leaves
  • Sprinkle with the red vinegar
    2 tablespoon vinegar
  • Cover with the top of the bread and cut into 8 portions to serve

Video

Notes

  • this sandwich is traditionally made with stale bread, but fresh is better
  • Make sure the bread has a crunchy crust so it does not become soggy.
  • Remove some of the crumb inside the bread to make room for plenty of ingredients
  • Can be prepared ahead of time

Nutrition

Calories: 320kcal | Carbohydrates: 33g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 471mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 7.2mg | Calcium: 43mg | Iron: 2.7mg