» Print Recipe
A Provençal sandwich, which is a speciality of Nice, originally made by tossing pieces of stale bread into a niçoise salad to soak up the juices and flavours. Today the technique for making it is reversed: a cut is made into a loaf or bread roll, some of the bread is removed, the cut slices are rubbed with garlic and the hole is filled with salad. Pan bagnat makes an ideal picnic food—in the same way you can fill a whole French loaf, seal it in foil and then slice on arrival.
Also known as — pan bagna