Pan bagnat
Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a modernised version.
104,9624.1/5 for 12 ratings
Last modified on: May 22th 2011
For 4 Pans bagnat, you will need:
- 1
2 tomatoes - 2
2 spring onions (scallions) - 3
50 radishes - 4
1 bunch basil - 5
4 tablespoons olive oil - 6
3 tablespoons vinegar - 7
4 Burger buns - 8
150 g tuna in oil - Total weight: 1,535 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Start to finish |
|---|---|
| 43 min. | 43 min. |
Keeping:
Best eaten within a few hours, but will keep to the following day (rather softer).At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 20 min.
Peel 2 tomatoes and slice.
Peel and chop 2 spring onions (scallions), including part of the green leaves.
Wash 50 radishes and cut into rounds.
Wash 1 bunch basil.
Peel and chop 2 spring onions (scallions), including part of the green leaves.
Wash 50 radishes and cut into rounds.
Wash 1 bunch basil.
Stage 2 - 3 min.
Mix 4 tablespoons olive oil and 3 tablespoons vinegar in a bowl, salt and pepper.
Stage 3 - 5 min.
Cut the bread rolls in half horizontally.
Stage 4 - 5 min.
Soak the insides of both halves with the vinegar-oil mix.
Stage 5 - 5 min.
Pile on the vegetables, herbs and tuna.
Stage 6 - 5 min.
Put the pan bagnat together and press down firmly on the top.
It's ready.
It's ready.
Remarks
The ingredients state hamburger-style rolls, but it is even better with a firmer kind of bread, such as special breads or baguettes (like in the photos).
You can replace the oil and vinegar mix with a simple vinaigrette dressing, made in advance.
You can replace the oil and vinegar mix with a simple vinaigrette dressing, made in advance.
Nutritional information
How much will it cost?
- For 4 Pans bagnat : 5.50 €
- Per Pan bagnat : 1.38 €
And to drink?: A light rosé, like one from Provence.
Source
Based on what my mother made for picnics for my sisters and I when we were small.More recipes?
This recipe uses (among others) | Tuna in oil: You can check-out other recipes which use it, like for example: Oriane's tuna rillettes , Springtime mixed salad, Salade Niçoise, Crunchy courgette and mushroom salad, Cretan salad, ... All |
| Radishes: You can check-out other recipes which use it, like for example: Crunchy verrines, Crunchy spring salad, Vegetable tartare, Crunchy Cauliflower Salad with Lemon, Prawn salad with a crunch, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Moussaka, Penne with Mushrooms, Four-tier glasses, Fillet of pollack cooked in two stages, Tomato tatin, ... All |
 | Burger buns: You can get more informations, or check-out other recipes which use it, for example: Hamburgers, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-08-25)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.