Pan bagnat

Pan bagnat is a sandwich that is a specialty of the region of Nice, France. The name of the sandwich is derived from the local Provençal language, Nissart, in which "pan bagnat" means "bathed bread". It is a popular dish in the region, and is also commonly found in various forms in other parts of the French Riviera, and increasingly elsewhere in France.

Etymology

The term "pan bagnat" is derived from the Nissart dialect of the Provençal language, which is spoken in and around Nice. In Nissart, "pan" means bread and "bagnat" means bathed or wetted. This refers to the method of preparation of the sandwich, in which the bread is moistened with olive oil and other juices.

Ingredients and preparation

The pan bagnat is made with a round bread roll, typically of the type known as "pain de campagne", which is similar to a ciabatta. The bread is split and the inside is brushed with olive oil. The other ingredients are then layered inside the bread. These typically include raw vegetables such as lettuce, tomatoes, green peppers and spring onions, along with boiled eggs, tuna or anchovies, and sometimes also radishes and/or fava beans. The sandwich is then left to rest for a while before being served, so that the bread absorbs the juices from the ingredients.

Variations

There are many variations of the pan bagnat, both within its home region of Nice and elsewhere. Some versions include different types of fish or seafood, such as salmon or shrimp, while others include different types of vegetables or even different types of bread. However, the basic concept of a sandwich with a variety of ingredients, served in a moistened bread roll, remains the same.

See also

• Niçoise salad
• French cuisine
• Sandwich

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