Ultimate Pan Bagnat Recipe Ingredients and Instructions
It is a traditional dish from Nice, France, and is often referred to as a "salad sandwich." This means it’s not just about the bread and meat; it includes a wonderful mix of vegetables, herbs, and sometimes even olives. This sandwich is also famous for its freshness, which is why using high-quality ingredients is essential.
List of Ingredients Needed
Bread: A round country-style loaf or a ciabatta works well.
Tuna: Use canned tuna in olive oil for the best flavor.
Hard-boiled eggs: These add creaminess and richness.
Tomatoes: Fresh, ripe tomatoes are essential for juiciness.
Lettuce: A few leaves of romaine or butter lettuce for crunch.
Olives: Niçoise olives are traditional, but any good olives will do.
Red onion: Sliced thin for a bit of sharpness.
Fresh herbs: Basil and parsley add wonderful flavor.
Olive oil: Extra virgin for drizzling.
Salt and pepper: To taste.
Step-by-Step Guide to Making Pan Bagnat
Cut the bread in half horizontally.
Hollow out some of the inside to make room for the fillings.
Drain the canned tuna and place it in a bowl.
Add a drizzle of olive oil, salt, and pepper. Mix gently.
Start with a layer of tuna on the bottom half of the bread.
Add slices of hard-boiled eggs on top.
Next, layer sliced tomatoes and red onion.
Add the olives and fresh herbs.
Top it off with a few lettuce leaves.
Drizzle a bit of olive oil over the fillings to soak into the bread.
Place the top half of the bread back on and press down gently.
Wrap the sandwich tightly in plastic wrap or parchment paper.
Place a heavy object on top to press it down. This will help the flavors meld together.
Let the sandwich sit in the refrigerator for at least an hour, or overnight if possible.
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