Literally "bathed bread" in the ancient dialect of Provence, pan bagnat delivers meat, bread and salad all in one handful. You both brush the bread with oil and let the finished rolls sit for a few minutes to allow the dressing to permeate the bread and "bathe" it with flavor.Plus: More Chicken Recipes and Tips
You really don't need anything with this, but roasted potato wedges or fancy potato chips would be nice.
The south-of-France flavor of this sandwich is perfect with the delicate, herbal notes found in many Rosés from Provence. Bottles from the Coteaux du Varois, Cassis, or Bandol would all be good possibilities.