I first had this lovely bun in Nice, South of France. It's just right for a summer's day eating outside - either lazing on the beach or in the garden.
Ingredients: for 4
4 round baps (or similar)
a good Olive Oil
50g. black/green olives (depipped)
2 hard boiled eggs - sliced
1 small red pepper, deseeded and sliced thickly
2 firm(ish) tomatoes - sliced
16 anchovy fillets (rinsed just to take off the excess salt, then dried)
a small red onion - peeled, and sliced thinly
a few radishes
(tuna is good too - if you fancy it)
(tuna is good too - if you fancy it)
Cut the Baps in half and sprinkle well with olive oil.
Layer all the above ingredients into the roll - split between the 4 rolls.
Sprinkle some more olive oil over - (and a little lemon juice if you fancy)
You can wrap these in tinfoil or klingfilm to transport -
but do eat them the same day.
Extremely yummy.
2 comments:
I love Pan Bagnat and I am in the South of France Right now. I found a few recipes when you place the sandwich under a rock overnight!
Francesca - that's a great idea - I can imagine all the flavours becoming well mixed. I wonder if a heavy plate would do the trick?! :)
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