Pan Bagnat sandwich is originated from South of France in Nice town not far away where I was born. Each summer my grand mother had a food truck next to the beach and we were delighted to eat Pan Bagnat for lunch.
Mine here is a version of it, the bread must be round, ideal for one person and should have anchovies. The more purists scratch garlic on the bread and add heart of artichoke.
The trick is to leave the sandwich rest after you made it for all the juice of veggies and sauce will have the time to impregnated it. Way more yummy !
Here’s my ingredients to fill the bread:
– Olive oil
– Half a ripe tomato pressed on the bottom of the bread.
– tomato slices
– Green pepper
– Radishes
– Celery
– Egg sliced
– Red or yellow onion sliced
– Spring onion
– Black olives cut in half
– Basil leaves
– Salt, black pepper
For the dressing:
– I used whole grain mustard ( moutarde à l’ancienne in french) but you can use Dijon mustard or whatever the mustard you have at home.
– Olive oil
– lemon juice
– Salt and pepper
Et voilà ! Bon appétit
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Yummy