Pan Bagnat (Niçoise Salad Sandwich)
Essentially a Niçoise salad in sandwich form, the pan bagnat is sold at nearly every outdoor market in Nice, France, as well as at bakeries and restaurants. For this version, tuna is pureed with red wine vinegar, olive oil, anchovies, and garlic to form a unique sandwich spread inspired by tonnato sauce. Spreading a tangy tuna dressing on the cut sides of the ciabatta allows it to get absorbed into the bread, giving the sandwich plenty of flavor while also making it easier to eat.
July 2022
Gallery
Credit: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Recipe Summary
Ingredients
Directions
Make Ahead
Eggs may be boiled and chilled up to 2 days in advance. Peel and slice just before assembling sandwich.
Suggested Pairing
Light-bodied French white: Hugues Beaulieu Picpoul de Pinet