Pan Bagna

A Niçois Sandwich

Preparation info

  • Difficulty


Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This is a sandwich sold in the streets of Nice, like pizza in Italy, and may be one of the best you’ve ever tasted. It is prepared there with 3-inch-thick round breads. Perfect for children and picnics. It is best prepared at least 1 hour before serving.


  • 2 slices good French bread or whole wheat bread, a wide round roll, or a lightly toasted hamburger bun
  • 1 garlic clove, peeled
  • 1 tablespoon olive oil
  • about 1 teaspoon red wine vinegar
  • salt and pepper
  • ½ onion, sliced
  • 1 firm tomato, sliced with skin left on
  • 3 white or red radishes, sliced
  • 2 anchovy filets, chopped
  • 1 tablespoon tuna (canned in oil or water)
  • a few leaves of basil or mint


Rub the bread with a peeled garlic clove. Sprinkle both slices of bread with olive oil and vinegar, sprinkle with salt and pepper, then pile all the other ingredients on one slice and crush the garlic clove on top. Cover with the other slice and weight the sandwich down for 2 to 3 minutes with a heavy plate so that the insides are pressed together (this is one sandwich that tastes best soggy).