Pan bagnat


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.
130K 16 4
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Last modified on: October 18th 2020

Keywords for this recipe:Nice areaSmall breadBurgerOlive oilVegetablesTuna
For 4 Pans bagnat, you will need:
  • 0 tomato 2 tomatoes
  • 1 spring onion (scallion) 2 spring onions (scallions)
  • 2 radishes 50 g radishes
  • 3 basil 1 bunch basil
  • 4 olive oil 4 tablespoons olive oil
  • 5 vinegar 3 tablespoons vinegar
  • 6 Hamburger buns 4 Hamburger buns
  • 7 tuna in oil 150 g tuna in oil
  • Total weight: 1,085 grams

Change these quantities to make: 2 Pans bagnat 4 Pans bagnat 8 Pans bagnat 12 Pans bagnat
How long does it take?
Time required for this recipe:
PreparationStart to finish
43 min.43 min.
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Step by step recipe


Stage 1 - 20 min.
Pan bagnat : Photo of step #1
Peel 2 tomatoes and slice.

Peel and chop 2 spring onions (scallions), including part of the green leaves.

Wash 50 g radishes and cut into rounds.

Wash 1 bunch basil.

Stage 2 - 3 min.
Pan bagnat : Photo of step #2
Mix 4 tablespoons olive oil and 3 tablespoons vinegar in a bowl, salt and pepper.

Stage 3 - 5 min.
Pan bagnat : Photo of step #3
Cut the bread rolls in half horizontally.

Stage 4 - 5 min.
Pan bagnat : Photo of step #4
Soak the insides of both halves with the vinegar-oil mix.

Stage 5 - 5 min.
Pan bagnat : Photo of step #5
Pile on the vegetables, herbs and tuna.

Stage 6 - 5 min.
Pan bagnat : Photo of step #6
Put the pan bagnat together and press down firmly on the top.

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.

And to drink?

A light rosé, like one from Provence.
Keeping
Best eaten within a few hours, but will keep to the following day (rather softer).
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,230 Kcal or 5,150 Kj72 gr169 gr128 gr
62 %28 %16 %19 %
Per 100 g
Energetic valueProteins CarbohydratesFats
113 Kcal or 473 Kj7 gr16 gr12 gr
6 %3 %1 %2 %
Per piece
Energetic valueProteins CarbohydratesFats
308 Kcal or 1,290 Kj18 gr42 gr32 gr
15 %7 %4 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 Pans bagnat : 5.10 €
  • Per Pan bagnat : 1.28 €

Change currency:

Note : These prices are only approximate.
Source
Based on what my mother made for picnics for my sisters and I when we were small.
This recipe uses (among others)
Tuna in oilTuna in oil: You can check-out other recipes which use it, like for example: Mixed salad with curry mayo, Avocado with Tuna, Warm broccoli and Tuna Salad, Springtime mixed salad, Tomato ladybirds, ... All
RadishesRadishes: You can check-out other recipes which use it, like for example: Warm chicken salad, Rillettes stuffed mushrooms, Vegetable tartare, Valay salad, Creamy Winter Vegetable Soup, ... All
Hamburger bunsHamburger buns: You can get more informations, or check-out other recipes which use it, for example: Tex-Mex chicken burger, Chicano burger, Hamburgers, Comtois surprise bread, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Bistro-style red endive salad, Red rice pannequets, Hot tomato sauce, Summer Salmon Blanquette, Croque-monsieur gourmand, ... All
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