Pan Bagnat
The Pan-bagnat of Nice, France uses the ingredients of the traditional Nicoise Salad served in a round roll as a sandwich.
A crusty bread roll is sliced in half and some of the inner soft bread needs to be removed to make space for the ingredients. Sliced tomatoes, capsicum, boiled potatoes and boiled egg, along with young beans, black olives and tuna are placed into the roll and drizzled with olive oil and left to soak for while.
The Pan-bagnat is supposed to have originated as a snack for “Boule” players, a past time throughout the Mediterranean where metal balls are targeted at a smaller ball. The term Pan-bagnat means “wet bread” in the local dialect of Nice, as the olive oil “impregnated” bread often is quite soaked when eaten.
At times, the Pan-bagnat is mistakenly called the pain bagnat with the French word for bread – pain - replacing the Nice dialect as described above and are also often made with baguettes instead of crusty rolls.
|