Servings: 3 to 4
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 marinate, the bread to moisten, and the flavors to blend.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
It is exactly what I had in Nice. Delicious
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.