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Pan Bagnat
If you ever visit Nice, don’t miss out on the famous pan bagnat. It is a popular sandwich over there. You can say it resembles a salad nicoise!
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 2 people
Calories per serving 605 kcal
Ingredients
- 2 medium bread buns
- 4 leaves romaine lettuce
- 5,5 oz canned tuna (155 g), drained weight
- 6 medium black olives
- 2 medium hard-boiled eggs peeled
- 8 small cherry tomatoes sliced in half
- 1 tbsp red onion chopped
- 1 tsp garlic paste
- 6 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 small garlic clove peeled
- 6 canned anchovy fillets in oil
- pepper
- salt
Instructions
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Combine the olive oil, red wine vinegar, chopped red onion, garlic paste, chopped chives and some pepper and salt.
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Stir well until you get a nice marinade. Check the seasoning and add extra pepper, salt or vinegar to taste. Then put the marinade aside until needed later. Crumble the tuna using a fork.
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Slice the black olives and hard-boiled eggs up.
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Then slice the bread buns in half and rub them on the inside with the peeled garlic clove.
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Then grill the buns for a couple of minutes under a hot grill until a little crisp and golden. Keep an eye on them! Once that is done, then spread a little of the olive oil marinade on both sides of the buns.
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Season with a little sprinkle of pepper and salt. Top with the green lettuce, the sliced tomatoes, chopped red onion, the flaked tuna, the sliced eggs, sliced black olives and then the salted anchovy fillets.
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Sprinkle with extra pepper and the rest of the olive oil marinade. Close the buns up (they are traditionally left to marinate for a couple of hours wrapped in cling film until soaked through) and serve.