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.
161 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
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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 €
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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
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Radishes
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Hamburger buns
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Olive oil
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