Pan bagnat

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Pan bagnat
A pan bagnat
Alternative names Pain bagnat
Type Sandwich
Place of origin France
Region or state Nice
Main ingredients Pain de campagne or round white bread, radishes or/and scallion, green bell pepper, tomatoes, pepper, egg, olives, anchovies or/and tuna, basil, olive oil[1]

The Pan bagnat (pronounced paⁿ baɲa) (pan bagna, and alternatively in French as pain bagnat)[2][3][a] is a sandwich that is a specialty of the Nice area. It is also a specialty food and street food of Nice, France.[5] The sandwich is composed of pain de campagne, whole wheat bread formed in a circle around the classic Salade Niçoise,[6] a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil, salt, and pepper (never mayonnaise). Sometimes vinegar might be added. It has historically been prepared as a use for day-old bread.[3]

The pan bagnat is a popular dish in the region around Nice [7] 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".[3] It is often misspelled "pain bagnat", with the French pain rather than genuine local pan.


Pan bagnat is prepared using bread or homemade bread that is generally round (French: pain de ménage) optionally rubbed with garlic,[8] tuna, anchovies, sliced tomato, olives, olive oil salt and pepper.[3][9] Additional ingredients to prepare the dish can include arugula, basil, artichoke, and red wine vinegar.[3][9] 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][9] The garlic is sometimes used to rub the bread with.[9]

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Similar dishes[edit]

Pan bagnat is partly related to the muffuletta sandwich.[3]

See also[edit]


  1. ^ a b c "Pan Bagna In Nice, pan bagna (or bagnat,) is a street food that can easily be turned into this hors d'oeuvre. The name pan bagna, which means something like "bathed bread, " implies that the bread becomes soaked, ..."[4]


  1. ^
  2. ^ Golson, T.; Fink, B. (2006). The Farmstead Egg Cookbook. St. Martin's Press. p. 46. ISBN 978-0-312-35458-9. Retrieved May 27, 2016.
  3. ^ a b c d e f Hertzberg, J.; Franรงois, Z.; Gross, S.S. (2013). The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. St. Martin's Press. p. 101. ISBN 978-1-250-01828-1. Retrieved May 27, 2016.
  4. ^ Wright, C. (2003). The Little Foods of the Mediterranean. Non Series. Harvard Common Press. p. 50. ISBN 978-1-55832-227-1. Retrieved May 27, 2016. (subscription required)
  5. ^ Reichl, R.; Willoughby, J.; Stewart, Z.E. (2006). The Gourmet Cookbook: More Than 1000 Recipes. Houghton Mifflin. p. 186. ISBN 978-0-618-80692-8. Retrieved May 27, 2016.
  6. ^ Arfin, F. (2011). Avignon, Nimes & St. Remy de Provence. Travel Adventures Series. Hunter Publishing, Incorporated. p. pt137. ISBN 978-1-58843-993-2. Retrieved May 27, 2016.
  7. ^ Stowell, D.; Black, G. (2010). The Veganopolis Cookbook: A Manual for Great Vegan Cooking. Perseus Books Group. p. 125. ISBN 978-1-57284-674-6. Retrieved May 27, 2016.
  8. ^ Sinclair, C.G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn. p. 388. ISBN 978-1-57958-057-5. Retrieved May 27, 2016.
  9. ^ a b c d David, E.; O'Neill, M. (1955). Summer Cooking. New York Review Books classics. New York Review Books. pp. 32–33. ISBN 978-1-59017-004-5. Retrieved May 27, 2016.

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External links[edit]

  • [1] Commune Libre du Pan Bagnat: Association pour la Défense et la Promotion de l'Appellation Pan Bagnat
  • [2] La recette officielle du Pan Bagnat de Nice (The official recipe for Nice "Pan Bagnat")
  • [3] Article in Nice Matin on the Pan Bagnat Recipe
  • [4] Article in Nice Matin on various sandwiches wrongly labelled Pan Bagnat