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.
126,4544.1/5 for 15 ratings
Grade this recipe: Last modified on: October 18th 2020
For 4 Pans bagnat, you will need:
- 0
2 tomatoes - 1
2 spring onions (scallions) - 2
50 g radishes - 3
1 bunch basil - 4
4 tablespoons olive oil - 5
3 tablespoons vinegar - 6
4 Hamburger buns - 7
150 g tuna in oil - Total weight: 1,085 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 43 min. | 43 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 g radishes and cut into rounds.
Wash 1 bunch basil.
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.
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.
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 value | Proteins | Carbohydrates | Fats |
| 1,230 Kcal or 5,150 Kj | 72 gr | 169 gr | 128 gr |
| 62 % | 28 % | 16 % | 19 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 113 Kcal or 473 Kj | 7 gr | 16 gr | 12 gr |
| 6 % | 3 % | 1 % | 2 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 308 Kcal or 1,290 Kj | 18 gr | 42 gr | 32 gr |
| 15 % | 7 % | 4 % | 5 % |
How much will it cost?
- For 4 Pans bagnat : 5.10 €
- Per Pan bagnat : 1.28 €
Note : These prices are only approximate.
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: Springtime mixed salad, Oriane's tuna rillettes , Gribouille dressing, Baker's tuna and mushroom tart, Mixed salad with curry mayo, ... All |
| Radishes: You can check-out other recipes which use it, like for example: Lemony chicken and radish salad, Valay salad, Baby courgette salad, Prawn salad with a crunch, Chicken and Avocado Salad, ... All |
 | Hamburger buns: You can get more informations, or check-out other recipes which use it, for example: Comtois surprise bread, Hamburgers, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Sautéd broccoli with ham, Pasta with mushrooms, Tomato pesto, Polenta, ... All |
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