Niçoise Pan Bagnat is this sumptuous, amazing, and super delicious mega sandwich that is irresistibly scrumptious, reminiscent of the flavors of Niçoise salad and is a great idea to take to the beach and/or the mountains!
The pan bagnat is a typical preparation from Provence, a perfect single dish on sunny summer days and great for enjoying at the seaside or in the mountains during an outing among the many landscapes of our beautiful Italy.
The origin of this recipe comes from the meals that the fishermen of Provence used to take during sea trips, made with simple, humble ingredients and is still popular between Nice and the French Riviera.
Personally, it was my meal between lunch and dinner with the addition of a slice of medium-aged Tuscan pecorino cheese on the side, and I thoroughly enjoyed it, ahem ahem….
With the heat that’s coming, even though I feel like making leavened products, layer cakes, etc. when I get into the kitchen and I’m enveloped by this heat, I opt for easy, quick, and especially no-cook recipes even though I will surely turn on the oven a thousand and one more times during the summer months.
It’s a recipe that, for me, cannot have exact doses but only indications because for this idea, you go by feeling!
For the bread, I chose these round hamburger buns, but you can also use ciabatta or… a full kaiser roll?
As an addition, and already it seems chock-full, we can put in our pan bagnat pitted Taggiasca olives, arugula, basil.
BUDDHA BOWL
STUFFED FRISELLE
NIÇOISE PAN BAGNAT
La cucina di ASI
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 hamburger bun (OR CIABATTA OR…)
- to taste hard-boiled egg
- to taste tuna in oil (or natural and well-drained)
- to taste red Tropea onion
- to taste lettuce
- to taste red bell pepper
- to taste anchovies in oil
- to taste cucumber
- 1 clove garlic
- to taste tomatoes
- to taste extra virgin olive oil
Preparation
To prepare the Niçoise Pan Bagnat, first you need to cook the eggs by putting them in a cold saucepan and calculating 8 minutes from boiling.
Once cold, peel and slice them.
Then, wash and slice the tomatoes.
Peel the cucumber and slice it.
Peel the red Tropea onion and slice it, using a few rings as desired.
Wash and remove seeds and inner filaments of the bell pepper, slicing it into thin strips.
Slice the super bun ready for the Niçoise pan bagnat, and if you like, rub the inside with peeled and halved garlic.
Drizzle the bottom of the bun with a tablespoon of extra virgin olive oil to season this excellent Provençal street food.
Add a pinch of salt and pepper.
I layered by putting lettuce, tomatoes, etc., but if you prefer, you can put all the vegetables with the tuna in a bowl, mix well, and stuff the Niçoise pan bagnat with this tasty mixture, also adding the slices of hard-boiled egg!
Once the sandwich is well stuffed, wrap it in plastic wrap and leave it in the refrigerator until it’s time to bite into it with great pleasure!!
Enjoy your meal with the Niçoise Pan Bagnat recipe!
Annalisa
