As a specialty of Nice, France this Pan Bagnat makes the perfect picnic sandwich or outdoor summer dinner because the combination of ingredients packs in and stays together for a. Pan Bagnat Recipe My. Recipes Combine first 6 ingredients and 1 teaspoon lemon juice in a food processor pulse until coarsely pureed. Add olive oil, and pulse to combine. Combine tuna and artichoke hearts in a medium bowl. Stir in ground black pepper and remaining lemon juice toss well. Cut baguettes in half lengthwise tear out about two thirds of the soft interior. A favorite in southern France, pan bagnat pan banYAH means bathed bread. The bread in this sandwich is meant to absorb some liquid from the filling, so its fine. Grabandgo offerings of picnicky food are almost universally mediocre and exasperatingly expensive Resist the temptation to outsource and make your own This recipe. The Pan bagnat Occitan pan banhat for wet bread, also pan bagna, and alternatively in French as pain bagnat is a sandwich that is a specialty of the Provence region of France. How To Make Beet Juice. It is also a specialty food and street food of Nice, France. Pan Bagnat' title='Pan Bagnat' />Packed with vegetables, nioise olives, anchovies, boiled eggs, and tuna, pan bagnat is essentially a salade nioise on crusty breadbring it to a picnicReserve removed bread for another use. Divide tuna mixture, olive mixture, tomato slices, egg slices, and fennel evenly among baguettes. Sprinkle with coarse black pepper, if desired. Wrap sandwiches in plastic wrap, and place on a baking sheet. Cover with a second baking sheet, and weigh down with canned goods or other heavy items. Chill 4 hours, turning once. Serve at room temperature. Provenal Tuna Sandwich Pan BagnatWhen my husband and I acquired our farmhouse in Provence in 1. Paris. For the train ride back to the city, a snack was essential, and pan bagnat, or bathed bread, the Provenal sandwich found at every bakery and market in the region, became our standby. Its inexpensive, travels well, and includes many of our favorite Provenal ingredients tomatoes, local bell peppers, black nioise olives, anchovies and tuna, salt, and peppera salade nioise, effectively, between slices of crusty bread. Id prepare the sandwiches on Saturday, scooping out some of the crumb of the bread, then letting the pan bagnat marinate, tightly wrapped and weighted down in the refrigerator, until departure time the next day, which always made for moist and satisfying sandwiches. Patricia Wells, author of Salad as a Meal William Morrow, 2. Provenal Tuna Sandwich Pan BagnatPacked with vegetables, nioise olives, anchovies, boiled eggs, and tuna, pan bagnat is essentially a salade nioise on crusty breadbring it to a picnic Ingredients. Freshly ground black pepper, to taste. Instructions. Sprinkle tomato slices liberally with salt and transfer to a colander set aside to drain for 3. In a small bowl, break up tuna with a fork and stir in scallions and bell pepper set aside. In another small bowl, whisk together oil and mustard set dressing aside. Scoop the insides from the bread loaf and discard or reserve for another use. Place tomatoes evenly over bottom of bread and then top with fennel and cucumbers spread tuna mixture over top, and then top with egg slices, anchovies, and olives. Pour dressing evenly over ingredients, and season with salt and pepper cover with top of bread, pressing lightly to compact. Wrap sandwich tightly in plastic wrap and place on a baking sheet top with another baking sheet and weight with a cast iron skillet. Refrigerate for at least 4 hours or overnight. Slice into quarters to serve. See all 1. 50 classic recipes featured in our 1.