Pan Bagnat. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion. Place into a large pan and place a sheet pan over the top.
Brush interior of both halves with olive oil and line with basil leaves in single layer. WHY THIS RECIPE WORKS: Our version of pan bagnat, a classic Provençal sandwich that shares many of the same ingredients as salade niçoise, features a crusty baguette packed with high-quality jarred tuna, olives, capers, tomatoes, hard-cooked eggs, fresh herbs, and a mustardy vinaigrette. Pan Bagnat is a classic French sandwich that is often served at picnics or other gatherings. You can cook Pan Bagnat using 9 ingredients and 1 steps. Here is how you cook it.
Ingredients of Pan Bagnat
- You need 3 of faluches.
- Prepare 250 g of thon en conserve.
- You need 3 of oeufs durs.
- It’s 2 of tomates.
- It’s 1/2 of poivron vert en lamelles.
- It’s 1/2 of poivron rouge en lamelles.
- Prepare 1 of oignon.
- It’s 2 of càs de mayonnaise commerciale ou fait maison.
- Prepare of QS huile de cuisson.
The idea is to stuff the bread with the best quality tuna, vegetables, eggs, and dressing. Let it sit in the refrigerator compressed for a couple of hours, and then, cut it up into individual servings and feed it to your crowd. Brush interior of both halves with olive oil and line with basil leaves in single layer. Pan Bagnat, literally “bathed bread,” is a great solution to the brown bag lunch dilemma, and Waverly's version is pitch-perfect.
Pan Bagnat step by step
- Disposez le thon dans un cul de poule, ajoutez la mayonnaise et mélangez. Coupez les tomates, l'oignon et les œufs durs en rondelles. Faites revenir les lamelles de poivrons dans une poêle pendant une dizaine de minutes pour les attendrir. Coupez les faluches en deux (horizontalement), monter le pan bagnat en disposant les divers ingrédients (l'ordre n'a pas de réel importance) et posez les chapeaux. Bon appétit !.
A decidedly Nicoise tuna salad is pressed between two garlic and oil slicked halves of a baguette and left in the fridge overnight, which allows all of the juices to soak into the bread. Yes, it may be hard to believe, but the weather today has been hot enough and sunny enough for this beast of a stuffed French sandwich, Pan Bagnat, to be enjoyed at the bottom of the garden, “pique nique” style! Down we all trotted, with a wicker hamper, well why not, carrying tartan rugs and bottles of home-made elderflower presse, with “picnic” cutlery and plates. Transfers the eggs to an ice bath to cool. Pan Bagnat (also called Pain Bagnat) – “The Wet Bread” – is a classic sandwich from the south of France Nice region.
