Pan Bagnat
A Niçoise salad in a round bread roll soaked with olive oil — the classic portable picnic sandwich of the Riviera.
Origin Story
Pan Bagnat (bathed bread in Niçois dialect) is the traditional portable lunch of Provençal fishermen, farmers, and workers along the French Riviera. The bread absorbs the olive oil and vegetable juices overnight, becoming soft and flavourful. It has been a feature of Nice's markets since at least the 19th century.
Cultural Context
Pan bagnat is a food of Niçoise identity — the Comité Interprofessionnel du Pan Bagnat vigorously protects its composition and refuses the name to versions containing anything other than traditional Niçoise ingredients. Tuna in a pan bagnat is acceptable; chicken is not. Cooked green beans are essential; no substitutes.
Recipe
Split a round pain de campagne roll and rub the inside with a cut garlic clove. Drizzle both halves generously with Niçoise olive oil. Layer sliced tomatoes, cooked green beans, hard-boiled egg slices, black Niçoise olives, anchovy fillets, and tuna in oil. Season with salt and pepper. Wrap tightly in paper and press under a weight for at least 30 minutes before eating.