The pan bagnat (pronounced
ɑ̃ baˈɲa (pan bagna, and alternatively in French as pain bagnat)
is a
sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a po ...
that is a
specialty of
Nice
Nice ( , ; Niçard dialect, Niçard: , classical norm, or , nonstandard, ; it, Nizza ; lij, Nissa; grc, Νίκαια; la, Nicaea) is the prefecture of the Alpes-Maritimes departments of France, department in France. The Nice urban unit, agg ...
,
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area ...
.
The sandwich is composed of
pain de campagne
Pain de campagne ("country bread" in French), also called "French sourdough", is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of w ...
, a whole wheat bread, enclosing the classic
salade niçoise,
a salad composed mainly of raw
vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...
s,
hard boiled egg
Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, ...
s,
anchovies
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water.
More than 140 species are placed in 1 ...
and/or
tuna
A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae ( mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max len ...
, and
olive oil, salt, and pepper. Sometimes vinegar might be added, but never mayonnaise. It has historically been prepared as a use for day-old bread.
The pan bagnat is a popular dish in the region around Nice
where it is sold in most bakeries and markets. Pan bagnat and the salade niçoise (salade nissarda), along with
ratatouille
Ratatouille ( , ), oc, ratatolha , is a French Provençal dish of stewed vegetables which originated in Nice, and is sometimes referred to as ''ratatouille niçoise'' (). Recipes and cooking times differ widely, but common ingredients include ...
(La Ratatouia Nissarda in Provençal),
socca
Farinata (), socca (), torta di ceci (), or cecina () is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Italy and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba isl ...
and
pissaladière
Pissaladière (, , ; oc, label= Niçard, pissaladiera or ; lij, piscialandrea ) is a dish of flatbread with toppings in the cuisines of Liguria (especially Genoa) and Nice. It is often compared to pizza. The dough is usually a bread dough thic ...
are strongly linked to the city of
Nice
Nice ( , ; Niçard dialect, Niçard: , classical norm, or , nonstandard, ; it, Nizza ; lij, Nissa; grc, Νίκαια; la, Nicaea) is the prefecture of the Alpes-Maritimes departments of France, department in France. The Nice urban unit, agg ...
, where they have been developed over time out of local ingredients. It is sometimes served as an
hors d'oeuvre.
Etymology
The name of the sandwich comes from the local
Provençal language
Provençal may refer to:
*Of Provence, a region of France
* Provençal dialect, a dialect of the Occitan language, spoken in the southeast of France
*''Provençal'', meaning the whole Occitan language
*Franco-Provençal language, a distinct Roman ...
,
Nissart, in which pan banhat and the alternative spelling pan bagnat mean "bathed bread".
It is often misspelled "pain bagnat", with the French ''pain'' rather than genuine local ''pan''.
Preparation
Pan bagnat is prepared using bread or homemade bread that is generally round (
French: ''pain de ménage'') optionally rubbed with garlic,
tuna, anchovies, sliced tomato, olives, olive oil, salt and pepper.
Additional ingredients to prepare the dish can include arugula, basil, artichoke, and red wine vinegar.
The olive oil is typically used on the bread, which may be
marinated
Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor b ...
or soaked in the oil and then strained off, hence the name "bathed bread".
The garlic is sometimes used to rub the bread with.
File:Pain 001.JPG, Breads of pan bagnat
File:Pan-bagnat 1.jpg, Pan bagnat
Pans bagnats perso.jpg, Two pan bagnat.
Similar dishes
Pan bagnat is partly related to the
muffuletta
The muffuletta or muffaletta is both a type of round Sicilian sesame bread and a popular sandwich that originated among Italian immigrants in New Orleans, Louisiana, using the same bread.
History
The muffuletta bread has origins in Sicily.
T ...
sandwich.
and is a close relative of the Tunisian Tuna Sandwich (Casse-Croûte Tunisien).
See also
*
List of sandwiches
A ''list'' is any set of items in a row. List or lists may also refer to:
People
* List (surname)
Organizations
* List College, an undergraduate division of the Jewish Theological Seminary of America
* SC Germania List, German rugby unio ...
Notes
References
External links
Commune Libre du Pan Bagnat: Association pour la Défense et la Promotion de l'Appellation Pan BagnatArticle in Nice Matin on the Pan Bagnat RecipeArticle in Nice Matin on various sandwiches wrongly labelled Pan Bagnat
{{DEFAULTSORT:Pan-Bagnat
Cuisine of Provence
Occitan cuisine
French sandwiches
Egg sandwiches
Seafood sandwiches