The great traditional Niçoise sandwich: a round roll rubbed with garlic and generously soaked with olive oil and wine vinegar, filled with tomato, hard-boiled egg, anchovy, tuna, fava beans, artichoke, green bell pepper, radish, spring onion, basil, and Niçoise olives.
Ingredients
- 4 pieces individual round breads with a soft crust
- 4 pieces ripe tomatoes
- 4 pieces fresh eggs
- 160 g canned tuna in water
- 12 pieces anchovy fillets in oil
- 2 pieces small fresh purple artichokes
- 80 g fresh shelled fava beans
- 1 piece small green bell pepper
- 8 pieces pink radishes
- 4 pieces fresh spring onions
- 80 g black Niçoise olives
- 1 clove fresh garlic
- 12 leaves fresh basil
- 8 tbsp extra-virgin olive oil
- 4 tsp red wine vinegar
- to taste fine salt
- to taste black pepper
Method
- Place the eggs in a saucepan, cover with cold water, and bring to a simmer. Cook until hard-boiled, then cool immediately in cold water. Peel and slice into rounds.
- Wash and dry all the raw vegetables. Slice the tomatoes into rounds over a plate to catch their juices. Salt them very lightly and let them release their juices while preparing the rest.
- Remove the stem, seeds, and white membranes from the bell pepper, then slice into very thin rings. Thinly slice the radishes and spring onions.
- Turn the artichokes by removing the tough outer leaves and the tips of the leaves. Peel the stems, remove the choke if already formed, then slice the hearts very thinly. Toss immediately with a little vinegar to limit oxidation.
- Carefully drain the tuna and anchovies. Pick the basil leaves and keep them whole or simply tear them by hand.
- Split the breads horizontally without completely detaching the two halves. Remove only the excess central crumb to create a cavity, while leaving enough crumb to absorb the dressing.
- Halve the garlic clove and generously rub the inside of the breads. Drizzle both inner halves with olive oil, then add the vinegar and the collected tomato juices. The crumb should be distinctly moist, in keeping with the meaning of 'pan banhat', bathed bread.
- Arrange the tomato rounds on the bottom half of the breads. Add the spring onions, radishes, bell pepper, fava beans, and artichoke slices.
- Next, arrange the flaked tuna, egg slices, anchovy fillets, Niçoise olives, and basil. Season with pepper and very carefully adjust the salt, as the anchovies and olives are already salty.
- Close the breads and press them gently with your palms to distribute the juices without crushing the vegetables. Wrap tightly in parchment paper and let rest in the refrigerator so the crumb soaks and the flavors meld.
- Take the pan bagnats out shortly before serving. Serve them whole, still half-wrapped in their paper to hold in the filling and juices.
Nutrition
Per serving
- Energy
- 581.1 kcal
- Protein
- 24.5 g
- Carbohydrate
- 20.55 g
- Fat
- 44.29 g
- Fibre
- 6.6 g
- Calcium
- 41.11 mg
- Iron
- 2.37 mg
- Magnesium
- 29.53 mg
