Pan Bagnat I

Pan Bagnat I Recipe from France with Anchovies and Olives

Region / culture: France | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Pan Bagnat is a traditional French sandwich that originated in Nice, a city located in the south of France. This sandwich is typically made with a round roll that is filled with a variety of ingredients such as anchovies, olives, peppers, tomatoes, and hard-boiled eggs. Pan Bagnat is a popular choice for picnics and outdoor gatherings due to its portability and delicious flavors.

History

Pan Bagnat has been a staple in the cuisine of Nice for centuries. The name "Pan Bagnat" translates to "wet bread" in the local dialect, which refers to the practice of soaking the bread in olive oil and vinegar before filling it with ingredients. This sandwich was originally created as a way for fishermen to enjoy a hearty and satisfying meal while out at sea. Over time, Pan Bagnat has become a beloved dish in the region and is now enjoyed by people all over the world.

Ingredients

4 round rolls
2 anchovies, rinsed and chopped
1 tsp olive oil
1 medium onion, minced (optional)
2 small black olives, rinsed and pitted
1 green pepper, thinly sliced
1 tomato, sliced
1 hard-boiled egg, chopped
1 tbsp vinegar

How to prepare

Slice the roll in half horizontally. Remove part of the bread to create space for the filling.
Divide the filling equally among the 4 rolls.
Start by drizzling a small amount of oil on the bottom of the rolls.
Place onion, bell pepper, tomato, egg, and anchovy (if desired) into each roll bottom (the amount of filling can vary based on personal preference).
Season with vinegar according to your taste. Cover the roll with the top half.
Serve chilled.

Variations

You can add tuna or grilled chicken to the filling for a protein boost.
Try adding capers or roasted red peppers for extra flavor.
Substitute the round rolls with baguettes or ciabatta bread for a different texture.

Cooking Tips & Tricks

Be sure to use a high-quality olive oil for drizzling on the rolls, as it will enhance the flavor of the sandwich.

- You can customize the filling of the Pan Bagnat to suit your taste preferences. Feel free to add or omit ingredients as desired.

- For a more intense flavor, you can marinate the vegetables in the vinegar before assembling the sandwich.

- Serve the Pan Bagnat chilled for a refreshing and satisfying meal.

Serving Suggestions

Pan Bagnat can be served alongside a fresh green salad or a side of pickles for a complete meal. It pairs well with a glass of chilled white wine or a refreshing lemonade.

Cooking Techniques

The key to making a delicious Pan Bagnat is to ensure that the bread is properly soaked in olive oil and vinegar before filling it with ingredients. This will help to enhance the flavors and textures of the sandwich.

Ingredient Substitutions

If you are not a fan of anchovies, you can omit them from the recipe or substitute them with another type of fish such as tuna or sardines. You can also use different types of olives or peppers to customize the filling to your liking.

Make Ahead Tips

Pan Bagnat can be assembled ahead of time and stored in the refrigerator until ready to serve. This makes it a convenient option for picnics or outdoor gatherings.

Presentation Ideas

To make the Pan Bagnat more visually appealing, you can garnish it with fresh herbs such as parsley or basil before serving. You can also wrap the sandwich in parchment paper or foil for a rustic presentation.

Pairing Recommendations

Pan Bagnat pairs well with a variety of side dishes such as potato salad, coleslaw, or grilled vegetables. It also goes well with a glass of rosé wine or a fruity iced tea.

Storage and Reheating Instructions

Leftover Pan Bagnat can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply remove from the refrigerator and allow to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Pan Bagnat contains approximately 300 calories. This makes it a satisfying and filling meal option that can be enjoyed as part of a balanced diet.

Carbohydrates

Each serving of Pan Bagnat contains approximately 40 grams of carbohydrates. The majority of these carbohydrates come from the bread and vegetables used in the sandwich.

Fats

Pan Bagnat is a relatively high-fat dish, with each serving containing around 15 grams of fat. The olive oil, anchovies, and olives used in the sandwich contribute to the overall fat content.

Proteins

Each serving of Pan Bagnat provides approximately 10 grams of protein. The protein in this dish comes from the anchovies, eggs, and vegetables used in the filling.

Vitamins and minerals

Pan Bagnat is a good source of vitamins and minerals, including vitamin C, vitamin A, and potassium. The vegetables used in the sandwich provide a variety of essential nutrients that contribute to overall health.

Alergens

Pan Bagnat contains gluten from the bread, as well as fish from the anchovies. It may also contain eggs and olives, which are common allergens for some individuals.

Summary

Overall, Pan Bagnat is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It can be enjoyed as a satisfying meal option for picnics, lunches, or light dinners.

Summary

Pan Bagnat is a delicious and satisfying French sandwich that is perfect for picnics, lunches, or light dinners. With its flavorful filling and portable nature, it is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, many years ago, when I stumbled upon the quaint little café in the French Riviera that would forever change my life. I had been traveling through Europe with my best friend, Eleanor, and we had decided to spend a few days exploring the beautiful coastline of southern France.

As soon as we walked into the café, I knew that we had discovered a hidden gem. The aroma of freshly baked bread and herbs filled the air, and the sound of laughter and chatter surrounded us. We were greeted by a kind elderly woman, who introduced herself as Madame Claudette, the owner and head chef of the café.

Madame Claudette had a warm and inviting presence, and I immediately felt at ease in her cozy little kitchen. As we sat down at a table by the window overlooking the sparkling blue sea, she brought out a platter of the most delicious-looking sandwiches I had ever seen. The bread was crusty and golden, the tomatoes were ripe and juicy, and the aroma of garlic and herbs wafted through the air.

I couldn't resist asking Madame Claudette for the recipe, and to my surprise, she agreed to teach me how to make the sandwiches, which she called "Pan Bagnat". She explained that Pan Bagnat was a traditional French sandwich from Provence, made with all the flavors of a Niçoise salad packed into a crusty baguette.

I eagerly watched as Madame Claudette began to assemble the sandwich, layering thinly sliced cucumbers, red onions, bell peppers, hard-boiled eggs, olives, anchovies, and tuna onto the bread. She then drizzled the sandwich with a mixture of olive oil, red wine vinegar, garlic, and herbs, before wrapping it tightly in parchment paper and letting it sit for a few hours to allow the flavors to meld together.

As I took my first bite of the Pan Bagnat, I was transported to a sunny café in the south of France, surrounded by the sights and sounds of the Mediterranean. The flavors were bold and vibrant, with the perfect balance of salty, savory, and tangy notes. I knew that I had stumbled upon a culinary masterpiece, and I couldn't wait to recreate it in my own kitchen.

Over the years, I have made Pan Bagnat countless times, each time with a little twist or variation to make it my own. I have shared the recipe with friends and family, who have all fallen in love with the sandwich just as I did. It has become a staple in my repertoire, a reminder of that magical day in the French Riviera when I discovered the joy of cooking and the power of sharing food with others.

As I sit in my kitchen now, surrounded by the familiar sights and smells of home, I can't help but think back to that day with fondness and gratitude. The recipe for Pan Bagnat may have come from a chance encounter in a little café by the sea, but its flavors and memories will always hold a special place in my heart. And for that, I am forever grateful to Madame Claudette and the magic of French cuisine. Bon appétit!