Pan bagnat, or “bathed bread,” is the Provençal sandwich found at every bakery and market in the region. A sandwich in name but packed with tomatoes, local bell peppers, black Niçoise olives, anchovies and tuna, pan bagnat is basically a salade Niçoise on crusty bread. What’s not to like!
Here’s how to make your own.
2 ripe tomatoes, cored and thinly sliced crosswise
1 (5-oz.) can olive oil-packed tuna, drained
1 small red onion, thinly sliced
1⁄2 cup arugula
1⁄3 cup extra-virgin olive oil
1 tbsp Dijon mustard
1 rustic baguette, split
1 small bulb fennel, cored and thinly sliced crosswise
2 hard-boiled eggs, thinly sliced crosswise
8 salt-cured anchovies, briefly soaked to remove salt, then dried
1-2 tbsp Nicoise olive powder
Freshly ground black pepper and Kosher salt, to taste
Sprinkle tomato slices liberally with salt and transfer to a colander; set aside to drain for 30 minutes.
In a small bowl, break up tuna with a fork. In another small bowl, whisk together oil and mustard; set dressing aside.
Scoop the insides from the bread loaf and reserve for another use. Place tomatoes evenly over the bottom of the bread and then top with arugula, fennel, and red onion; spread tuna over top, then top with egg slices, anchovies, and Nicoise olive powder.
Pour dressing evenly over ingredients, and season with salt and pepper; cover with top of bread, pressing lightly. Wrap tightly and allow time for flavors to mingle before slicing in quarters.
Recipe adapted from Saveur Magazine