← Back to Search Results
French, Provence
Pan Bagnat

Photo by:
Comments: 0
 

Recipe

Essentially a Salade Niçoise sandwich, this Provençale worker's sandwich roughly translates as "wet bread".

Yield: Makes 4 servings
Prep time: 20 Mins, Plus Chilling

Ingredients

  • 4 round crusty rolls
  • 2 garlic cloves, cut in half
  • 4 tbsp olive oil
  • 1 tbsp white wine vinegar
  • Salt and freshly ground black pepper
  • One 6 oz (168g) can tuna in oil, drained
  • ½ green pepper, seeded and sliced
  • 2 scallions, sliced
  • ¼ cucumber, thinly sliced
  • ½ cup green beans, cooked
  • 8 pitted Kalamata olives
  • 1 hard boiled egg, sliced
  • 2 large tomatoes, sliced
  • 12 anchovy fillets
  • 8 basil leaves

Directions

1. Cut each roll in half and pull out most of the soft crumbs. Rub the insides of the rolls with the cut sides of the garlic. Mix the oil and vinegar and season with salt and pepper. Drizzle over the cut surfaces of the rolls.

2. Mix together the tuna, green pepper, scallions, cucumber, green beans, and olives. Divide the tuna mixture among the bottom halves of the rolls. Top each with equal amounts of the sliced egg and tomatoes, then 3 anchovy fillets and 2 basil leaves. Cover with the top of the rolls.

3. Wrap each in plastic wrap and refrigerate for at least 1 hour. Serve chilled or at room temperature.

Notes

Prepare ahead: The pan bagnat is best made at least 1 hour ahead.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

370kcal (19%)
110mg (11%)
28mg (46%)
80mcg RAE (3%)
561mg
50mg
21g
4g
4g
29g
76mg (25%)
1246mg (52%)
3g (16%)
19g (30%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
nigella-express Nigella Express
by Nigella Lawson
american-masala American Masala
by Suvir Saran
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-sweet-life The Sweet Life
by Kate Zuckerman
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?