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.
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.
Nice bun! Asha
ReplyDelete(*_*) Sixte
DeletePan Bagnat - nice name. God looking "sandwich". Becky
ReplyDeleteThank you very much Becky. Best, Sixte
DeletePan bagnat is very filling. Tina
ReplyDeleteYes, it is Tina. You don't need anything else afterwards...Best, Sixte
DeleteI made your pan bagnat. I liked it. Siobham
ReplyDeleteThank you Siobham. Best, Sixte
DeleteReally enjoyed the pan bagnat. Thank you, Sixte. Best, Eliza
ReplyDeleteYou're welcome Eliza. Best, Sixte
Deletewhat is the history behind pan bagnat, please? Natalie
ReplyDeleteHi 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
DeleteThank you, Sixte. Natalie
DeleteMy pleasure Natalie. Sixte
DeleteI 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
ReplyDeleteThat's a very good idea Maggie. You will be able to compare then...Best, Sixte
DeleteI like it! Millie
ReplyDeleteThank you Millie. Best, Sixte
DeleteVery tasty bun. Recommended!!! Lizzy
ReplyDeleteThank you very much Lizzy. Best, Sixte
Delete