The pan bagnat, or Nizzarda sandwich, is a rich sandwich typical of Nice.
As the name suggests, it is a “wet” bread, meaning it is “soaked” in the seasoning: the rich filling is absorbed by the bread. Prepared with a round and crunchy bread typical of Nice, which can be replaced with round rolls or ciabattas, it is a recipe born to reuse stale bread by seasoning it with simple ingredients typical of the region. Today it has become a widespread street food and a symbol of the city.
Read on to find out how to make the pan bagnat, or Nizzarda sandwich, with the easy recipe you can find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 rolls (round)
- 5.5 oz canned tuna in oil
- 4 fillets anchovies
- 4 eggs
- 4 tomatoes
- 1 yellow bell pepper
- 1 cucumber
- 1 clove garlic
- 1 tbsp white wine vinegar
- 1 red onion
- lettuce
- basil
- extra virgin olive oil
- salt
- pepper
Preparation of the Pan Bagnat
Wash the cucumbers and slice them thinly with a mandoline or a vegetable peeler lengthwise.
Place them in a bowl.
Wash the tomatoes, slice them and add them to the cucumbers.Drain the tuna from its preserving oil.
Place the eggs in a saucepan, cover them with water, and put the saucepan on the heat.
Let them cook for eight minutes from the moment the water boils, then remove them with a slotted spoon and run them under a stream of cold running water to stop the cooking.
Peel them and slice them.Wash the bell pepper, dry it, remove the stem, slice it into rings, and add it to the other vegetables along with the cleaned and sliced onion.
Also add the tuna and some fresh basil leaves torn by hand to the bowl and season everything with extra virgin olive oil, vinegar, salt, and pepper.Finally, add the anchovy fillets and a bit of lettuce.
Peel the garlic clove.
Cut the rolls in half horizontally and rub the garlic on the two internal parts.
Fill the rolls with the prepared mixture and the slices of hard-boiled eggs.
Wrap each pan bagnat in a sheet of plastic wrap and let it rest in the refrigerator for at least an hour before serving.
Notes
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Frequently Asked Questions
How and for how long can pan bagnat be stored?
Pan bagnat can be stored in the refrigerator, well wrapped in plastic wrap, for up to 12 hours.
