1.06.2010

Nicoise ~ Pan Bagnat ~ What's in a Name?

Pan Bagnat is a sandwich that is a speciality of the region of Nice, France. It is composed of a circle formed white bread around the classic Salade Niçoise. The name of the sandwich comes from the local Provençal dialect of Niçard, in which Pan-bagnat means "wet bread". It is often misspelled "pain bagnat" which, while correct in French, is not the spelling used in Niçard. This is one of my favorite sandwiches (I know, I always say that). Here's how to make it:
Ingrédients
1/4 of a white onion, thinly sliced
1/8 of a small red onion, thinly sliced
2 tbls extra-virgin olive oil, plus additional for drizzling* (See notes)
1 tbls red-wine vinegar, plus additional to taste
1/4 tsp salt, plus additional to taste
1/4 tsp salt
black pepper to taste
1 (6-ounce) can tuna packed in olive oil, including olive oil
lemon juice to taste
2 kaiser rolls, plain
lettuce leaves, combination of Boston, green-leaf, or other leafy lettuce
8 tomato slices
6-8 hard-boiled eggs slices
4 anchovy fillets, drained
Niçoise olives
scallions, chopped
radishes, sliced
Assemblée

• Combine the red and white onion with 2 tbls extra-virgin olive oil,1 tbls red-wine vinegar, 1/4 tsp salt, and several grinds of black pepper in a bowl.
• Use your hands, mix & squeeze everything together for 5 minutes. (Don't rush this part, the onions need time to release their juices and mellow.)
• Work in can of tuna, including the oil. Season with fresh lemon juice, red-wine vinegar, & salt, then add pepper to taste.
• Cut kaiser rolls in half crosswise and spread each bottom half with lettuce leaves.
• On top of each lettuce layer, arrange 4 tomato slices. Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
• Crisscross each sandwich with 2 drained anchovy fillets & strew with Niçoise olives (pit them if desired), chopped scallion greens, & sliced radishes. Drizzle generously with more olive oil and top with the remaining kaiser halves, pressing gently but firmly.
* Note: This tuna sandwich is all about olive oil. Use French Olive Oil if possible; otherwise, any mild olive oil will do. Voilà..... Bon appétit

29 comments:

  1. wow - that's interesting.

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  2. I'll pass on this one.. No tuna for me! By the way 100!!!!!!!!!!!!!

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  3. Yet again I am drooling on my keyboard! I had never heard of this but you have just made a tuna sandwich appealing to me -- a first!
    :-)

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  4. Ohhh. I am liking the way this one sounds! Thanks for sharing.

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  5. oh looks so good! Glad to find you again!!

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  6. Love your blog, as usual!

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  7. sweetie, thank you for stopping by & saying hi :) now i understand why you liked the snadwich blog & i especially like anything french so this sandwich is droit en haut mon allée LOL come by often you're always welcome GIO

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  8. ME AGAIN, TUNA,CAN I USE CHICKEN CHUNKS? I USE TO EAT TUNA ALL THE TIME, UNTIL I HAD TO FEED MY CATS, NOW THAT'S WHAT IT REMINDS ME OF & I CAN'T GET NEAR IT lol GIO

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  9. I made this once...here is a quote from my blog:

    "So I was conversing with a friend of mine today and he brought up the term Pan bagnat. Not being French myself nor interested in anything remotely French, I had to inquire as to its meaning. Turns out it is a f**king tuna sandwich. Then I realized that if you called it by a stupid French name, chicks would go wild over it..."

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  10. hi, thanks for visiting my blog, I have added your banner in mine and follow you as well..hope that we can change our banner, the photo of the mugs is still there, please take a look, thanks again!!!

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  11. Sounds yummy!!! I love sandwiches. Thanks for the follow over at Holli's Ramblings too!

    Cheers
    Holli in Ghana

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  12. Ohh.. Emmm... GEEEE!!! that looks AMAZING!! :D

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  13. thanks so much for the awesome comment you left on my blog! it really made my day! =)

    what a fantastic blog you've got here! i really do love a good sandwich! who doesnt? i'm now a follower!

    i've got a "subscribe" button. is that the same as a "follow" button? =)

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  14. i added the "follow" widget!! you can follow me now! =)

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  15. Thanks for visiting us at French Picnic. I was surprised, because I'm already a follower of your super cute blog! :) (Marie-Jolie)

    Happy sandwiching!

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  16. French Picnic loves your sandwiches!

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  17. woooow, it seems so...yummy.. Thanks for sharing the recipe Sam.

    btw, i put some comment, now make me a sandwich please..;D

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  18. Hi there!! Love you site! I love sammies and burgers so I know that I will be here often! I love all the components and pictures too!! yum!

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  19. that last comment was from me, britney at Eat it Up :)

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  20. 117? COME ON....HOW'D YOU DO IT? EMAIL ME THE SECRET!

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  21. What a fun blog! Recipes, movie trivia, art, and Liz Lemon . . . does it get any better?? Glad to have found you!

    Megan G
    cookingwithgries.blogspot.com

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  22. That looks YUM. And the word...is it any relation to bagna as in cauda? Or are the anchovies merely coincidence?

    Also-->Breakfast Club...was it bologna?

    And as for Elvis-->pb and nanners.

    Happy 2010 to you too!

    Mox

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  23. What a fantastic sounding sandwich. Glad I ran into your blog, it looks like a lot of fun and some great recipes!!

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  24. breakfast club - Bologna- Right?! It actually stuck to the sculpture behind her!! I am going to try and make this sandwich in the upcoming month...

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  25. 1) I am all for eggs on a sandwich.

    2) I had this ridiculously good toast today. While it isn't a sandwich, the bread was so good that I thought of you.

    3) I got that sweatshirt for my birthday. I LOVE IT.

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  26. A great sandwich from Nice. One of my favorites and one of the least known sandwiches. Great stuff.

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