📋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

Total Time 15

Servings people

Calories 320kcal

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

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