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.
It is exactly what I had in Nice. Delicious
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