Pan Bagnat the healthy French sandwich
If you Like food from the south of France or perhaps are following a Mediterranean diet, then this Pan Bagnat is for you. Pan Bagnat (also called Pain Bagnat) – “The Wet Bread” – is a classic sandwich from the south of France Nice region. It is one of the most popular sandwiches in France and its secret lies in using the best quality ingredients, plenty of anchovy flavoured olive oil dressing and above all a freshly baked soft white bread roll. Alternatively you could use standard French sandwich rolls.
INGREDIENTS FOR ONE SANDWICH:
- ½ ripe tomato, sliced
- ½ medium sized white onion finely sliced
- 1 hard boiled egg, sliced
- 2 tbsp celery green leaf, finely sliced
- 4 pitted black olives, halved
- Red bell pepper cut into thin matchsticks – about 10 per sandwich
- 1 fresh round thick soft white bread roll (I used ciabatta rolls)
Quantity of French dressing needed per pan bagnat (roll):
- 1 pinch each of salt and black pepper
- 1 tbsp red wine vinegar
- 4 tbsp good quality olive oil (first press)
- 4 good quality anchovy fillets finely chopped
- Plunge onion slices into cold water and rinse – to remove their pungency
- Make the dressing by placing salt, pepper and chopped anchovy into a jar, add vinegar and shake to mix the ingredients together. Add olive oil and shake again until dressing is well blended. NOTE: If you don’t like anchovy, omit it from the dressing and incorporate tuna, but adding it when building the sandwich.
- Halve the rolls and spoon the dressing onto each half. Each of them needs to be well impregnated with the dressing.
- Assemble the sandwich as desired. I placed 3 slices of tomato followed by onion slices, bell pepper matchsticks, egg slices, chopped celery and olives, and then spooned the remaining dressing over the top. (NOTE: If tuna is used it would be added at this stage.)
- Close the sandwich and press on it for the dressing to be fully incorporated.