Pan Bagnat

  • 4 Recipe - persons
  • cooking time: 30 min
  • difficulty

Ingredients

  • 2 to 3 ounces (50 g) haricots verts, trimmed
  • 1⁄2 cup (50 g) shelled, peeled fresh fava beans
  • 2 eggs
  • 1 round loaf of crusty bread, sliced horizontally one-third of the way from the top
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 medium tomatoes, sliced
  • 4 cooked artichoke hearts (from a can or jar), coarsely chopped
  • 2 radishes, thinly sliced
  • 1 scallion, sliced
  • One 5-ounce (142 g) can of tuna in oil, drained
  • 4 salted anchovy fillets, soaked to remove excess salt and drained
  • 3 basil sprigs, leaves only
  • Salt and pepper, to taste

How to prepare

Pan bagnat translates literally to “wet bread.” It’s a classic from the South of France—think salade niçoise, but on bread. This generously filled bread is tightly wrapped in plastic and then left to sit in the fridge for several hours to allow the flavors and juices to meld. Perfect for a road trip or a sunny picnic.

Preparation

  • 1 Fill a bowl with ice water. Bring a medium saucepan of generously salted water to a boil. Cook the green beans for 5 to 7 minutes, adding the fava beans after about 4 minutes, until all of the vegetables are tender-crisp. Scoop them out of the pan with a skimmer and transfer them immediately to the ice water to cool. Drain, then pat dry with a kitchen towel.
  • 2 Meanwhile, bring enough water to cover the eggs to a boil in a small pot. Add the eggs and cook for about 8 minutes, until hard-boiled. Cool under cold running water. Peel, then thinly slice.
  • 3 Hollow out the bottom part of the loaf. (Save the insides for another use, such as bread crumbs.) Drizzle the inside with 2 tablespoons of the olive oil and 1 tablespoon of the vinegar.
  • 4 Layer the filling inside the bread: Begin with the tomato, followed by the artichoke, radish, scallion, eggs, and the green beans and fava beans. Top with the tuna, anchovies, and basil. Season with salt and pepper and drizzle with the remaining 2 tablespoons olive oil and 1 tablespoon vinegar.
  • 5 Cover with the top of the loaf and tightly wrap the loaf with two layers of plastic wrap. Let it sit in the fridge for 4 to 6 hours to blend all the different flavors.
  • 6 Cut the sandwich into wedges to serve.

Albacore tuna in olive oil

Anchovy fillets in olive oil