This sandwich known variously as pan bagnat, pan bagna, or pain bagnat—all pronounced “pahn bahn-yah.” The meaning of the name is literally “bathed bread.” It is basically a Salade Nicoise in a sandwich, but oh, what a sandwich! Sally Vargas.
The rolls I used were simply called “buns” in Paris, sold for hamburgers at my local bakery. Buttery brioche may be too fussy, but ciabatta makes a good substitute. Some recipes allow for crusty bread or baguette. So it’s your choice. This amount of filling will probably fill a standard baguette. Depending on the size of your round rolls, you may get a third sandwich out of this. But be sure to really pack the ingredients into the sandwich before adding the top part of the bun. In the U.S., Kaiser rolls would work although if you live near a good bakery that makes hamburger buns, those would work too. (Store-bought hamburger buns are quite moist and may fall apart.)
As shown above, traditionally the salad has no cooked vegetables, no grilled tuna, no potatoes, and no green beans. Some say that the original salad from Nice may have just been tomato slices drizzled with olive oil, and nowadays the current “authentic” version contains mostly raw vegetables, although I didn’t know about the celery. I unburied my copy of Cuisine Niçoise by Jacques Médecin, the controversial ex-mayor of Nice*. His recipe, reprinted here, in French, has no celery in it. But Mireille Johnston, who was born in Nice and wrote the cookbook (in 1976) Cuisine of the Sun: Classic French Cooking from Nice and Provence does add strips of raw fennel to the Niçoise Salad in her book.
She does offer up fresh mint as a swap out for basil, but perhaps because when she moved to America, mint was easier to find back then, which is also why she likely went with lima beans rather than favas, although, I’ve never seen a fresh lima bean in France or in the U.S.
Pan Bagnat (aka Pan Bagna) is the sandwich version of the Salade Niçoise and because it’s France, of course there’s an organization to defend it, called the Commune Libre du Pan Bagnat with its own website, and it lists the ingredients on a virtual scroll (below), noting just a few “tolerated” exceptions, such as you can use onions if cébettes, or green onions, can’t be found.
Because this sandwich is Niçoise, it’s important not to be stingy with the olive oil. It’s added lavishly, and if you have one that’s particularly fruity, use that. Romain, who’s Parisian**, even drizzled some on the finished sandwich after we sliced them in half. I’ll have to admit, while not authentic, it was very good. So use your own judgment. After all…it’s your sandwich.
Originally from Nice, pan bagnat is the name given to a type of sandwich that is very popular in Alpes-Maritimes. Traditionally, it is made of tuna (or anchovy depending on the variant), raw vegetables (tomatoes, peppers, onions, black olives, fava beans, radishes, etc.), basil, hard-boiled egg and oliveoil. This is combined with a round loaf specially made for the pan bagnat. If you have time, it tastes great with a rosé wine from the region.
Pan Bagnat: the famous French healthy sandwich from Nice in the south of France
FAQ
What is the history of pain bagnat?
Where did the bagnat sandwich come from?
What is a French sandwich with tuna and peppers and anchovies called a pom banyon?
What is Pan bagnat?
It is often misspelled “pain bagnat”, with the French pain rather than genuine local pan . Pan bagnat is prepared using bread or homemade bread that is generally round ( French: pain de ménage) optionally rubbed with garlic, tuna, anchovies, sliced tomato, olives, olive oil, salt and pepper.
How do you make Pan bagnat?
Pan bagnat is prepared using bread or homemade bread that is generally round ( French: pain de ménage) optionally rubbed with garlic, tuna, anchovies, sliced tomato, olives, olive oil, salt and pepper. Additional ingredients to prepare the dish can include arugula, basil, artichoke, and red wine vinegar.
What is a pan bagnat sandwich?
Hailing from Nice, France, pan bagnat (pronounced pahn bahn-yah ), is essentially a Niçoise salad between two pieces of crusty bread. The perfect sandwich for packing in advance, whether it’s for lunch at your desk, tailgating with your crew, or poolside picnics with the family, this brilliant, olive-oil soaked sandwich gets better with age.
Where did Pan bagnat come from?
The pan bagnat has its origins in Nice, France. This famous sandwich is a reflection of the traditions of the French Riviera in the city of Nice. The idea for the pan bagnat came about as a solution for fishermen and workers who needed a satisfying meal.