Recette: Appétissant Pan bagnat

Pan bagnat. While continuing to whisk, gradually add the olive oil. Tear out some of the soft bread in the center of. Place into a large pan and place a sheet pan over the top.

WHY THIS RECIPE WORKS: Our version of pan bagnat, a classic Provençal sandwich that shares many of the same ingredients as salade niçoise, features a crusty baguette packed with high-quality jarred tuna, olives, capers, tomatoes, hard-cooked eggs, fresh herbs, and a mustardy vinaigrette. Brush interior of both halves with olive oil and line with basil leaves in single layer. Pan Bagnat is a classic French sandwich that is often served at picnics or other gatherings. Vous pouvez avoir Pan bagnat utilisant 16 Ingrédients et 5 instructions. Voici comment vous cuisinez ça.

ingrédients de la recette Pan bagnat

1. Préparer of Pain ciabatta (maison).
2. Préparer of craquelin aux olives noires sur le pain.
3. Vous avez besoin of des radis roses.
4. Préparer of des cébettes.
5. Vous avez besoin of du thon au naturel.
6. Préparer of des anchois.
7. C'est of des œufs durs.
8. Vous avez besoin of des févettes (selon saison).
9. Vous avez besoin of des poivrons verts (salade).
10. Vous avez besoin of huile d'olive.
11. Préparer of eau de tomate.
12. Préparer of ail.
13. Vous avez besoin of sel, poivre.
14. C'est of olives de Nice.
15. Vous avez besoin of basilic frais.
16. C'est of lamelles de coeurs d'artichauts violets (crus).

The idea is to stuff the bread with the best quality tuna, vegetables, eggs, and dressing. Let it sit in the refrigerator compressed for a couple of hours, and then, cut it up into individual servings and feed it to your crowd. Pan Bagnat, literally "bathed bread," is a great solution to the brown bag lunch dilemma, and Waverly's version is pitch-perfect. A decidedly Nicoise tuna salad is pressed between two garlic and oil slicked halves of a baguette and left in the fridge overnight, which allows all of the juices to soak into the bread.

Pan bagnat petit à petit de recette

1. Ouvrir le pain en 2 et enlever de la mie.
2. Couper en lamelles tous vos légumes ainsi que vos oeufs durs.
3. Verser un beau filet d'huile d'olive sur le pain. Pour faire l'eau de tomate, j'ai écrasé la tomate, puis la passer à travers une passoire pour n'avoir que le jus. Salez et poivrez et ajouter de l'ail haché. La verser sur votre pain..
4. Ajoutez vos radis roses, vos cébettes, vos poivrons verts, votre thon au naturel, vos oeufs durs, les olives noires de Nice, votre oeuf dur, les filets d'anchois et les feuilles de basilic frais..
5. Sur l'autre moitié du pain, enlever la mie, verser un beau filet d'huile d'olive, l'eau de tomate. Salez et poivrez l'ensemble.

Pan bagnat, Niçoise dialect for the French pain baigné, or "bread bathed," is basically a sandwich version of the Niçoise salad, so called because the dressing soaks into the bread. Traditionally, it was a carry-along meal for fishermen and field hands, but it's become classic picnic fare in France. Always prepare pan bagnat a few hours in advance of eating to allow the ingredients to. Yes, it may be hard to believe, but the weather today has been hot enough and sunny enough for this beast of a stuffed French sandwich, Pan Bagnat, to be enjoyed at the bottom of the garden, "pique nique" style! Down we all trotted, with a wicker hamper, well why not, carrying tartan rugs and bottles of home-made elderflower presse, with "picnic" cutlery and plates.