Pan Bagnat
Nice's Tuna, Egg and Raw Vegetable Sandwich
A salade niçoise in a bun. The round roll is rubbed with garlic and soaked with the juice of a ripe tomato and olive oil until it is wet through, which is what the name means, then packed with raw vegetables, tuna, anchovy and egg. It is beach food, and it is better after half an hour's wait.
The regional recipe read hollows out a small round loaf, rubs the inside with garlic, soaks both halves with the juice of a ripe tomato, and fills it with sliced tomato, hard-boiled egg, radishes, black olives, tuna, anchovies, spring onion, artichoke and broad beans when in season, basil, a little vinegar and olive oil. It is pressed firmly shut. There is no mayonnaise.
Ingredients
Ingredients
- 2 round crusty rolls, about 15 cm across
- 1 garlic clove, halved
- 4 ripe tomatoes: 1 very ripe for squeezing, 3 sliced
- 4 tbsp extra virgin olive oil
- 2 tsp red wine vinegar
- 2 eggs, hard-boiled for 10 minutes, peeled and sliced
- 10 radishes, sliced
- 2 spring onions, sliced
- 1 cooked or raw baby artichoke heart, thinly sliced (optional)
- 80 g tuna in olive oil, drained
- 4 anchovy fillets
- 10 small black olives, stoned
- A few basil leaves
- Fine sea salt and black pepper
Method
- Prepare the bread Cut the rolls in half horizontally and pull out some of the crumb from each half. Rub the cut surfaces with the garlic.
- Soak Cut the very ripe tomato in half and squeeze and rub it over all four halves until the bread is wet. Sprinkle with the vinegar and half the oil.
- Fill Layer the bases with tomato slices, salt lightly, then add the radishes, spring onions, artichoke, egg, tuna, anchovies, olives and basil. Pour over the remaining oil and grind over some pepper.
- Press and rest Put the tops on and press down firmly with the flat of your hand. Wrap tightly and leave for 30 minutes at cool room temperature so that the juices soak into the bread. Eat the same day.
Use ripe summer tomatoes. The sandwich depends on their juice.