Picnic food: Pan Bagnat

The embargo on bread seems to have been definitively lifted. And we’re going to know it. The bigger and more generously filled, the better.

Take the pan bagnat from the area around Provençal Nice. Basically a Niçoise salad on bread. In the language of that region, pan bagnat literally means ‘wet bread’. And it lives up to its name, because it’s only good once it has been soaked through with the juices of all the ingredients used.

That’s why the rule is: the longer you prepare the pan bagnat in advance, and therefore the longer the juices have to soak in (definitely a few hours), the tastier it is. Ideal picnic food!

Preparation

Cut the bread in half lengthwise and remove the crumb from the ‘lid’. Make a vinaigrette by putting 1 anchovy fillet, vinegar, mustard, pepper and, if desired, salt in a bowl, then adding the olive oil drop by drop. Mix well.

Divide half of the cucumber, tomato and onion rings over the bottom half of the bread. Place the tuna, slices of egg, olives and the remaining 2 anchovy fillets, plus the rest of the cucumber, on top. More anchovies? Be our guest!

Drizzle the vinaigrette over it. Press the bread lid on firmly.

Wrap the sandwich very tightly in plastic wrap. Until you go on your picnic, place the package underneath a stack of thick cookbooks or a heavy pan.

Image: Le Savoureux