Dish

Pan-bagnat

Salad sandwich

Pan-bagnat is typically made by hollowing out a round loaf of bread and then filling it with tuna, olives, tomatoes, and hard-boiled eggs. The sandwich is then drizzled with olive oil and vinegar and left to sit for a few hours to allow the flavors to meld together. Pan-bagnat is often served with a side of chips or a salad.

European cuisine› Western European cuisine› French cuisine

Sandwich/Wrap› Sandwich

Origins and history

Pan-bagnat originated in the Provence region of France and is believed to have been created by local fishermen who needed a portable and filling lunch to take with them on their boats. Today, Pan-bagnat is a popular sandwich in France and can be found at cafes and restaurants throughout the country.

Dietary considerations

Pan-bagnat is a good source of protein and can be made with whole grain bread for added fiber. It is not suitable for those with a fish or egg allergy.

Variations

There are many variations of Pan-bagnat, including those that are made with different types of fish or bread. Some versions also include vegetables, such as lettuce or peppers. The sandwich can be seasoned with a variety of spices and herbs to add flavor.

Presentation and garnishing

Pan-bagnat can be presented on a plate with the sandwich cut in half. It can be garnished with lettuce or chopped tomatoes.

Tips & Tricks

To make Pan-bagnat extra flavorful, add a dollop of pesto or tapenade to the sandwich.

Side-dishes

Pan-bagnat can be served with a variety of side dishes, including chips, salad, or soup. It is also often served with a glass of wine or a cup of coffee.