Pan Bagnat

History

From Nice on the French Riviera, pan bagnat ('bathed bread' in Niçard) is essentially a salade niçoise packed into a round crusty roll and pressed so the olive oil and tomato juices soak the bread. Traditionally there's no lettuce or mayo — just tuna, egg, vegetables and good oil.

Ingredients

• Round crusty roll (pain de campagne)
• Canned tuna
• Hard-boiled egg
• Tomato
• Radish & cucumber
• Niçoise olives
• Anchovies
• Olive oil & red wine vinegar

How to Make

1. 1Split a round crusty roll and rub the inside with garlic.
2. 2Drizzle generously with olive oil and a splash of vinegar.
3. 3Layer tuna, sliced egg, tomato, radish, cucumber, olives and anchovies.
4. 4Close, wrap tightly and press under a weight for an hour.
5. 5Unwrap and cut into wedges.

Known for it

• Lou Balico20 Av. Saint-Jean-Baptiste, 06000 Nice, France