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.
153 K 4/5 (16 reviews)
45 min.
Easy
2 Pans bagnat
8 IngredientsLast modified on: October 18th 2020
For 2 Pans bagnat, you will need:
- 1
1 tomato - 2
1 spring onion (scallion) - 3
2 tablespoons radishes - 4
½ bunch Basil - 5
2 tablespoons olive oil - 6
1.5 tablespoon vinegar - 7
2 Hamburgers buns - 8
1⁄3 cup tuna in oil
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 20 min.
Peel 1 tomato and slice.
Peel and chop 1 spring onion (scallion), including part of the green leaves.
Wash 2 tablespoons radishes and cut into rounds.
Wash ½ bunch Basil.
Peel and chop 1 spring onion (scallion), including part of the green leaves.
Wash 2 tablespoons radishes and cut into rounds.
Wash ½ bunch Basil.
Stage 2 - 3 min.
Mix 2 tablespoons olive oil and 1.5 tablespoon 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).
Source: Based on what my mother made for picnics for my sisters and I when we were small.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 160 RDI=60 % | 650 RDI=60 % | 230 RDI=40 % | 1,070 RDI=50 % | 4,490 RDI: 50 % |
| Per 100 g | 30 RDI=10 % | 120 RDI=10 % | 40 RDI=6 % | 200 RDI=10 % | 830 RDI: 10 % |
| Per piece | 80 RDI=30 % | 320 RDI=30 % | 120 RDI=20 % | 540 RDI=30 % | 2,240 RDI: 30 % |
How much will it cost?
- For 2 Pans bagnat : 2.60 €
- Per Pan bagnat : 1.30 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Tuna in oil
Like these other recipes: Cornouaillaise salad, Tapenade, Leek and tuna loaf, Baked potatoes with poached egg and tuna sauce , Oriane's tuna rillettes , ... See them all 23
Radishes
Like these other recipes: Crunchy courgette and mushroom salad, Red mixed pickle, Chicken and Avocado Salad, Warm chicken salad, Crunchy verrines, ... See them all 29
Olive oil
Like these other recipes: Leek and fresh tuna tart, Pasta with green asparagus, Brussels sprouts salad with smoked trout and Comté cheese, Provençal remoulade sauce, Cod loin with saffron, ... See them all 511
Hamburger buns
You can get more informations, or check-out other recipes which use it, for example: Comtois surprise bread, Chicano burger, Tex-Mex chicken burger, Hamburgers, ... See them all 4
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017411 K3.5 15 min.
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019597 K 14.6 1 hour 30 min.
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.December 19th 2014299 K4.6 14 hours 6 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.May 23th 20171.19 M 23.8 6 hours 30 min.
How to roll out pastry for a tart
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...October 13th 2010294 K4.6 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.