Pan Bagna

Name: Pan Bagna (A Niçois Sandwich)
Yield: For each person
Cuisine: France
Ingredients: 2 slices good French bread or whole wheat bread, a wide round roll, or a lightly toasted hamburger bun; 2 slices good French bread or whole wheat bread, a wide round roll, or a lightly toasted hamburger bun; 1 garlic clove, peeled; 2 slices good French bread or whole wheat bread, a wide round roll, or a lightly toasted hamburger bun; 2 slices good French bread or whole wheat bread, a wide round roll, or a lightly toasted hamburger bun; salt and pepper; salt and pepper; 1 tablespoon olive oil; about 1 teaspoon red wine vinegar; 3 white or red radishes, sliced; 2 anchovy filets, chopped; ½ onion, sliced; 1 firm tomato, sliced with skin left on; a few leaves of basil or mint; 1 tablespoon tuna (canned in oil or water); 1 tablespoon tuna (canned in oil or water); 1 tablespoon tuna (canned in oil or water); a few leaves of basil or mint; a few leaves of basil or mint

A Niçois Sandwich

Preparation info

Difficulty
Easy

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.

Ingredients

2 slices good French bread or whole wheat bread, a wide round roll, or a lightly toasted hamburger bun
1 garlic clove, peeled

Europe
France
Sandwich
Pescatarian
Mediterranean

Method

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).<