Tuesday, 20 May 2014

THE REAL PAN BAGNAT FROM NICE





Gluten-free version
Use any gluten-free bread. 


i-PAD VERSION

1 plum tomato cut in half - 4 basil leaves - ½ small green pepper thinly sliced – 1 tbsp of olive oil
1 little round rustic bread bun - 1 hard-boiled egg cut in half - 4 oil-cured anchovies, drained OR 2 tbsp of can tuna packed in olive oil - 5 black olives, pitted – 1 artichoke heart cut in half – 1 garlic clove cut in half.



Open the little bread bun and rub both side with garlic.

Place the tomato, pepper, artichoke and anchovies (or tuna) and egg inside.
Add the basil and olives and drizzle with olive oil.
Set aside in the fridge.
Best served chilled.



Thanks to my friend Agathe (from Nice).
 

20 comments:

  1. Nice bun! Asha

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  2. Pan Bagnat - nice name. God looking "sandwich". Becky

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    1. Thank you very much Becky. Best, Sixte

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  3. Pan bagnat is very filling. Tina

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    1. Yes, it is Tina. You don't need anything else afterwards...Best, Sixte

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  4. I made your pan bagnat. I liked it. Siobham

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    1. Thank you Siobham. Best, Sixte

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  5. Really enjoyed the pan bagnat. Thank you, Sixte. Best, Eliza

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    1. You're welcome Eliza. Best, Sixte

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  6. what is the history behind pan bagnat, please? Natalie

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    1. Hi Natalie. Pan Bagnat is a specialty from Nice (in the South of Fance), like the pissaladiere or the ratatouille...It means more or less "wet round bread" and it used to be a common dish. Best, Sixte

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    2. Thank you, Sixte. Natalie

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    3. My pleasure Natalie. Sixte

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  7. I am going to the south of France in June. I will ask for it there. In the meantime I will make it myself. Cheers, Maggie

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    1. That's a very good idea Maggie. You will be able to compare then...Best, Sixte

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  8. I like it! Millie

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    1. Thank you Millie. Best, Sixte

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  9. Very tasty bun. Recommended!!! Lizzy

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    1. Thank you very much Lizzy. Best, Sixte

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