The Pan Bagnat

Once called the dish of the poor, the Pan Bagnat just like the Niçois Salad has become one of THE specialities of the Niçois cuisine. Whether on the beach, for a picnic or on a bench in the street, it is the perfect and healthy meal for everybody.  Translated it means soaked bread and while in the 19^th century the bread was soaked with water and tomato sauce, today it is rather soaked with olive oil. The basic ingredient for this famous Sandwich is a big round roll and when it comes to its delicious ingredients, the opinions diverge. I have made an inquiry and found for you the authentic recipe:

For one roll of a diameter of 20cm you need 1 glove of garlic to rub it on the insides of the roll. To stuff it: 3 nice tomatoes, some garden radish, a few fava beans, 2 spring onions, a branch of celery, 1 small green pepper, 1 boiled egg, ½ can of tuna, anchovies, a couple of black olives, basil, salt, pepper and of course olive oil. 

My favorite Pan Bagnat in Nice is at Tintin’s in the Place de la Liberation. Just delicious!