Pan Bagna

‘Bathed bread’ Provençal sandwich

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

This sandwich originated from the habit of using pain or bap, sliced in half day-old bread to soak up the juices and oil from lengthways Salade Niçoise. It was so delicious that the resulting sandwich was invented and christened ‘bathed bread’ because of the way the juices soak into about 20 cm (8 inches) across is baked just for pan several slices of mild onion bagna, but in other parts of Provence a piece of baguette is used. Prepare a few hours before s