Pan Bagnat

Pan Bagnat Recipe - French Tuna Sandwich with Eggs and Vegetables

Region / culture: France | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Pan Bagnat is a traditional French sandwich that originated in Nice, a city located on the French Riviera. This delicious and hearty sandwich is perfect for picnics, lunches, or a quick and easy dinner option.

History

Pan Bagnat translates to "wet bread" in English, and it is believed to have been created by fishermen in Nice who needed a portable and filling meal to take with them on their long days at sea. The sandwich is typically made with ingredients that are easy to transport and can withstand being packed in a lunchbox or picnic basket.

Ingredients

1 x 6.5 oz (184 g) can of solid white tuna in water, well drained
4 hard-boiled eggs, sliced
4 tbsp of drained capers
4 tomatoes, thinly sliced
1 red bell pepper, cored and thinly sliced into rings
1 green bell pepper, cored and thinly sliced into rings
1 sweet red onion, thinly sliced
4 small loaves of peasant bread
extra-virgin olive oil
several large cloves of garlic, peeled and cut in half
salt and freshly ground pepper

How to prepare

Slice each loaf of bread in half horizontally, and rub the cut surfaces with the garlic cloves.
Drizzle about 1 tbsp of olive oil on each half, and season with salt and pepper.
For each sandwich, layer slices of onion, tomato, and bell pepper, and sprinkle a few capers on top.
Top with 2 or 3 anchovy fillets, chunks of tuna, and slices of hard-boiled egg.
Place the tops on the sandwiches, press them down, and wrap them in waxed paper, twisting the ends.

Variations

Add olives or anchovies for an extra burst of flavor.
Use different types of bread, such as ciabatta or baguette, for a unique twist.
Substitute canned tuna with grilled chicken or roasted vegetables for a vegetarian option.

Cooking Tips & Tricks

Make sure to drain the canned tuna and capers well to prevent the sandwich from becoming soggy.

- Rubbing the cut surfaces of the bread with garlic adds a delicious flavor to the sandwich.

- Pressing the sandwich down and wrapping it in waxed paper helps the flavors meld together and makes it easier to eat on the go.

Serving Suggestions

Pan Bagnat is best served cold, making it perfect for picnics or packed lunches. Pair it with a side salad or fresh fruit for a complete meal.

Cooking Techniques

Drizzling olive oil on the bread and seasoning with salt and pepper helps to enhance the flavors of the sandwich.

- Layering the ingredients in a specific order ensures that each bite is packed with flavor.

Ingredient Substitutions

Use canned salmon or sardines instead of tuna.

- Substitute red onion with shallots or green onions.

- Replace capers with chopped pickles or olives.

Make Ahead Tips

Pan Bagnat can be made ahead of time and stored in the refrigerator for up to 24 hours. This makes it a convenient option for meal prep or picnics.

Presentation Ideas

Wrap the Pan Bagnat in colorful waxed paper or parchment paper for a fun and festive presentation. Cut the sandwich into smaller portions for easy serving.

Pairing Recommendations

Pan Bagnat pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, serve it with sparkling water or lemonade.

Storage and Reheating Instructions

Store any leftover Pan Bagnat in an airtight container in the refrigerator for up to 2 days. To reheat, wrap the sandwich in foil and bake in a preheated oven at 350°F for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of Pan Bagnat contains approximately 400 calories.

Carbohydrates

Each serving of Pan Bagnat contains approximately 45 grams of carbohydrates.

Fats

Each serving of Pan Bagnat contains approximately 15 grams of fats.

Proteins

Each serving of Pan Bagnat contains approximately 20 grams of proteins.

Vitamins and minerals

Pan Bagnat is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains fish (tuna) and eggs.

Summary

Pan Bagnat is a well-balanced meal that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Pan Bagnat is a delicious and satisfying sandwich that is perfect for any occasion. Packed with flavorful ingredients and easy to make, this French classic is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a warm summer day and I was strolling through the vibrant markets of Provence, France. There, nestled among the stalls overflowing with fresh produce and fragrant herbs, I came across a small stand selling traditional Provençal sandwiches called Pan Bagnat.

As I watched the friendly elderly woman behind the stand expertly assemble the sandwiches, I was struck by the simplicity and elegance of the dish. The Pan Bagnat consisted of a rustic round loaf of bread hollowed out and filled with a medley of vibrant vegetables, tuna, anchovies, olives, and a generous drizzle of olive oil. It was a feast for the eyes and the senses, and I knew I had to learn how to make it.

I approached the woman and asked her if she would be willing to share her recipe with me. To my delight, she agreed and invited me to join her in the kitchen the following day. As we worked side by side, she shared with me the secrets of making the perfect Pan Bagnat.

The key, she explained, was to use only the freshest and highest quality ingredients. She showed me how to select the ripest tomatoes, the crispest cucumbers, and the briniest olives. She taught me how to properly prepare the vegetables, slicing them thinly and marinating them in a mixture of vinegar, salt, and herbs to bring out their natural flavors.

Next, she demonstrated how to prepare the tuna and anchovies, gently flaking the fish and mixing it with a touch of mayonnaise and lemon juice for a creamy and tangy filling. She showed me how to carefully hollow out the loaf of bread, leaving just enough crust to hold the sandwich together while soaking up the flavorful juices from the filling.

Finally, she assembled the sandwich, layering the marinated vegetables, tuna mixture, anchovies, and olives inside the hollowed-out loaf. She drizzled the whole thing generously with olive oil and wrapped it tightly in parchment paper to allow the flavors to meld and develop.

As we sat down to enjoy our creation, she shared with me the history of the Pan Bagnat. Originally hailing from Nice, in the south of France, the sandwich was a favorite of fishermen and laborers who needed a hearty and portable meal to sustain them throughout the day. The name Pan Bagnat literally translates to "wet bread," a nod to the juicy and flavorful nature of the sandwich.

I left her kitchen that day feeling inspired and grateful for the opportunity to learn from such a talented cook. Over the years, I have continued to make Pan Bagnat for my family and friends, adapting the recipe to suit my own tastes and preferences. I have added my own twist by incorporating fresh herbs and spices, experimenting with different types of fish and vegetables, and even creating a vegetarian version for those who prefer not to eat meat.

But no matter how many variations I try, the essence of the Pan Bagnat remains the same - a delicious and satisfying meal that transports me back to that sunny day in Provence every time I take a bite. And every time I make it, I am reminded of the generosity and wisdom of that kind woman who took the time to share her knowledge and passion for cooking with me.