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Now In: Recipes → France → Entree → Pan Bagnat

Pan Bagnat
A specialty of Nice, France, pan bagnat literally means "bathed bread". This zesty, hearty sandwich is made with ripe olives, capers, tuna, and boiled egg. The ideal pan bagnat rests at room temperature so that the various ingredients can intermingle. Serve with mixed greens.
 
Base SKU: EG7
Cuisine: French
Prep Time: 40 Minutes
Cooking Time:
Yield: 2 Servings
Source: Cullinary Council David Rosengarten, The Dean and DeLuca Cookbook, Random House
Ingredients:- Click "View all receipe products" to see all recipe products.

1 Crusty French bread (round loaf)
1 Garlic clove, halved
2 teaspoon(s) Red wine vinegar
to taste Pepper
3 Tomatoes, large, cored and sliced
24 Basil leaves, fresh
8 Mint leaves, fresh
1 Scallion, minced
6 Anchovy fillets, packed in oil (optional)
1 Egg, hard-boiled, peeled and sliced

Instructions:
1. Halve bread horizontally. Remove some of the soft center of the bread to make it hollow.
2. Rub each half of bread with a cut side of garlic, drizzle each with about 1 tablespoon olive oil and a litle vinegar, and sprinkle with salt and pepper.
3. Cover the bottom slice of bread with half the tomato slices, drizzle with a bit of olive oil, and top with 12 basil leaves and the mint leaves.
4. Stir together the tuna, scallion, capers, and olives in a small bowl, then place on top of mint leaves. Top with anchovies, if desired.
5. Make a layer of hard-boiled egg, then a layer of remaining tomato slices and remaining basil. Drizzle with remaining olive oil and vinegar. Season to taste with salt and pepper. Place top slice of bread on sandwich and wrap tightly in aluminum foil.
6. Let the sandwich stand at room temperature for at least 1 hour before serving so that the dressing may saturate the bread. Cut into halves or quarters.
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