Monday, 25 July 2011

Pain Bagnat

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)

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.


Francesca said...

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!

BeadBag said...

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?! :)