|Alternative names||Pain bagnat|
|Place of origin||France|
|Region or state||Nice|
|Main ingredients||Pain de campagne or round white bread, radishes or/and scallion, green bell pepper, bean, tomatoes, pepper, egg, olives, anchovies or/and tuna, basil, olive oil|
|Cookbook: Pan bagnat Media: Pan bagnat|
The Pan bagnat (pronounced paⁿ baɲa) (pan bagna, and alternatively in French as pain bagnat)[a] is a sandwich that is a specialty of the Provence region of France. It is also a specialty food and street food of Nice, France. The sandwich is composed of pain de campagne, whole wheat bread formed in a circle, although white bread is also sometimes used, around the classic Salade Niçoise, a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil (never mayonnaise). Sometimes balsamic vinegar, ground pepper, and salt will also be added. It has historically been prepared as a use for day-old bread.
The pan bagnat is a popular dish in Provence and the region around Nice where it is sold in most bakeries and markets. Pan bagnat and the salade niçoise (salade nissarda), along with ratatouille (La Ratatouia Nissarda in Provençal), socca and pissaladière are strongly linked to the city of Nice, where they have been developed over time out of local ingredients. It is sometimes served as an hors d'oeuvre.[a]
The name of the sandwich comes from the local Provençal language, Nissart, in which pan banhat and the alternative spelling pan bagnat mean "bathed bread". It is often misspelled "pain bagnat", with the French pain rather than genuine local pan.
Pan bagnat is prepared using bread or homemade bread (French: pain de ménage), tuna steak or anchovies, sliced tomato, sliced olives, garlic and olive oil. Additional ingredients to prepare the dish can include salt herring, goat cheese, arugula, basil, capers, gherkin, celery hearts, artichoke, mushrooms and lettuce. and red wine vinegar. Canned tuna is sometimes used in place of tuna steak. The olive oil is typically used on the bread, which may be marinated or soaked in the oil and then strained off, hence the name "bathed bread".[a] The garlic is sometimes used to rub the bread with.
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