1/3 Photos of The French Picnic Baguette - Pan Bagnat
120 hrs 10 mins
French Tart's Note:
This delightful sandwich from Nice, in the South of France, started out as a Salade Niçoise in which stale bread was crumbled about an hour before it was served. The name literally means "bathed bread" - alluding to the spreading of olive oil on the bread and the softening of the inside of the bread after the filling has been added. It can be made with varying ingredients and various amounts but the basics are listed below, feel free to adapt it to your own preferences. I make these the night before we plan to go on a picnic; I then wrap a piece of greaseproof/brown paper around each roll or baguette sandwich, and tie them with kitchen string - it keeps them all together and looks very "French Rustic"! (It also helps to hold the sandwich together whilst eating them!) A French classic which is essential on the picnic menu.
My Private Note
Units: US | Metric
- 1 baguette, the wider type such as Pain (or 4 ciabatta rolls)
- 1 garlic clove, peeled
- extra virgin olive oil
- black pepper
- 2 hard-boiled eggs, peeled and thinly sliced
- 200 g good quality tuna
- 3 -4 ripe tomatoes, sliced
- 6 salted anchovies
- pitted black olives
- 1/2 red onion, finely sliced into rings
- 1/2 cos lettuce, leaves roughly torn (or something similarly crunchy)
- white wine vinegar
- 1Cut the baguette into even size portions.
- 2Then cut the baguette pieces or bread rolls in half lengthways, and scoop out some of the bread filling. (You use this for a gratin-type affair later in the week or for breadcrumbs).
- 3Rub the garlic over the inside of both halves, drizzle with a generous amount of olive oil and season well.
- 4In one hollowed-out half, pack in the egg slices, tuna, tomatoes, anchovies, olives, chopped red onion and lettuce leaves.
- 5Drizzle with more oil, and a little white-wine vinegar.
- 6Put the other half of the baguette or bread roll on top, wrap snugly in tinfoil and place on a flat surface. Lay some big books on top to weigh it down. (I use a Larousse Gastronomique!).
- 7Leave for an hour or two. Then remove the tinfoil and wrap a band of greaseproof or brown paper around the middle of each portion, and tie tightly with kitchen string.
- 8These can then be stored overnight in a covered container until next day. (This is not necessary - but can be handy to avoid all the fuss next day!).
- 9Take them on your picnic with wine, fruit and good company!
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Nutritional Facts for The French Picnic Baguette - Pan Bagnat
Serving Size: 1 (516 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 458.2
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 2.2 g
- Cholesterol 125.0 mg
- Sodium 752.5 mg
- Total Carbohydrate 66.9 g
- Dietary Fiber 6.3 g
- Sugars 4.5 g
- Protein 26.7 g
The following items or measurements are not included: