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{{Short description|Specialty sandwich in the Nice area, France}}
{{Infobox prepared food
{{Infobox prepared food
| name = Pan bagnat
| name = Pan bagnat
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| image_size = 250px
| image_size = 250px
| caption = A pan bagnat
| caption = A pan bagnat
| alternate_name = Pain bagnat
| country = [[France]]
| country = [[France]]
| region = [[Nice]]
| region = [[Nice]]
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| type = [[Sandwich]]
| type = [[Sandwich]]
| served =
| served =
| main_ingredient = [[Pain de campagne]] or round [[white bread]], [[radish]]es or/and [[scallion]], green [[bell pepper]], [[tomato]]es, [[Black pepper|pepper]], [[Egg (food)|egg]], [[olive]]s, [[anchovies]] or/and [[tuna]], [[basil]], [[olive oil]]<ref>http://www.nicepanbagnat.com/histoire.php</ref>
| main_ingredient = [[Pain de campagne]] or round [[white bread]], [[radish]]es or/and [[scallion]], green [[bell pepper]], [[tomato]]es, [[Black pepper|pepper]], [[Egg (food)|egg]], [[olive]]s, [[anchovies]] or/and [[tuna]], [[basil]], [[olive oil]]<ref>{{Cite web |url=http://www.nicepanbagnat.com/histoire.php |title=La Commune Libre du Pan Bagnat |access-date=2017-12-17 |archive-url=https://web.archive.org/web/20171107020850/http://www.nicepanbagnat.com/histoire.php |archive-date=2017-11-07 |url-status=dead }}</ref>
| variations =
| variations =
| calories =
| calories =
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}}
}}


The '''Pan bagnat''' (pronounced ''paⁿ baɲa'') ('''pan bagna''', and alternatively in French as '''pain bagnat''')<ref name="Golson Fink 2006 p. 46"/><ref name="Hertzberg Franรงois Gross 2013"/>{{efn|name=note1|"Pan Bagna In Nice, pan bagna (or bagnat,) is a street food that can easily be turned into this hors d'oeuvre. The name pan bagna, which means something like "bathed bread, " implies that the bread becomes soaked, ..."<ref name="Wright 2003"/>}} is a [[sandwich]] that is a [[Specialty foods|specialty]] of the Nice area. It is also a specialty food and [[street food]] of [[Nice]], [[France]].<ref name="Reichl Willoughby Stewart 2006 p. 186"/> The sandwich is composed of [[pain de campagne]], whole wheat bread formed in a circle around the classic [[Niçoise salad|Salade Niçoise]],<ref name="Arfin 2011 p. 137"/> a salad composed mainly of raw [[vegetable]]s, [[hard boiled egg]]s, [[Anchovy|anchovies]] and/or [[tuna]], and [[olive oil]], salt, and pepper (never mayonnaise). Sometimes vinegar might be added. It has historically been prepared as a use for day-old bread.<ref name="Hertzberg Franรงois Gross 2013"/>
The '''pan bagnat''' (pronounced [pɑ̃ baˈɲa]) ('''pan bagna''', and alternatively in French as '''pain bagnat''')<ref name="Golson Fink 2006 p. 46"/><ref name="Hertzberg Franรงois Gross 2013"/>{{efn|name=note1|"Pan Bagna In Nice, pan bagna (or bagnat,) is a street food that can easily be turned into this hors d'oeuvre. The name pan bagna, which means something like "bathed bread, " implies that the bread becomes soaked, ..."<ref name="Wright 2003"/>}} is a [[sandwich]] that is a [[Specialty foods|specialty]] of [[Nice]], [[France]].<ref name="Reichl Willoughby Stewart 2006 p. 186"/> The sandwich is composed of [[pain de campagne]], a whole wheat bread, enclosing the classic [[Niçoise salad|salade niçoise]],<ref name="Arfin 2011 p. 137"/> a salad composed mainly of raw [[vegetable]]s, [[hard boiled egg]]s, [[Anchovy|anchovies]] and/or [[tuna]], and [[olive oil]], salt, and pepper. Sometimes vinegar might be added, but never mayonnaise. It has historically been prepared as a use for day-old bread.<ref name="Hertzberg Franรงois Gross 2013"/>


The pan bagnat is a popular dish in the region around Nice <ref name="Stowell Black 2010 p. 125"/> where it is sold in most bakeries and markets. Pan bagnat and the salade niçoise (salade nissarda), along with [[ratatouille]] (La Ratatouia Nissarda in Provençal), [[socca]] and [[pissaladière]] are strongly linked to the city of [[Nice]], where they have been developed over time out of local ingredients. It is sometimes served as an [[hors d'oeuvre]].{{efn|name=note1}}
The pan bagnat is a popular dish in the region around Nice <ref name="Stowell Black 2010 p. 125"/> where it is sold in most bakeries and markets. Pan bagnat and the salade niçoise (salade nissarda), along with [[ratatouille]] (La Ratatouia Nissarda in Provençal), [[Farinata|socca]] and [[pissaladière]] are strongly linked to the city of [[Nice]], where they have been developed over time out of local ingredients. It is sometimes served as an [[hors d'oeuvre]].{{efn|name=note1}}


==Etymology==
==Etymology==
Line 25: Line 25:


==Preparation==
==Preparation==
Pan bagnat is prepared using bread or homemade bread that is generally round ([[French language|French]]: ''pain de ménage'') optionally rubbed with garlic,<ref name="Sinclair 1998"/> tuna, anchovies, sliced tomato, olives, olive oil salt and pepper.<ref name="Hertzberg Franรงois Gross 2013"/><ref name="David ONeill 1955"/> Additional ingredients to prepare the dish can include arugula, basil, artichoke, and red wine vinegar.<ref name="Hertzberg Franรงois Gross 2013"/><ref name="David ONeill 1955"/> The olive oil is typically used on the bread, which may be [[Marination|marinated]] or soaked in the oil and then strained off, hence the name "bathed bread".{{efn|name=note1}}<ref name="David ONeill 1955"/> The garlic is sometimes used to rub the bread with.<ref name="David ONeill 1955"/>
Pan bagnat is prepared using bread or homemade bread that is generally round ([[French language|French]]: ''pain de ménage'') optionally rubbed with garlic,<ref name="Sinclair 1998"/> tuna, anchovies, sliced tomato, olives, olive oil, salt and pepper.<ref name="Hertzberg Franรงois Gross 2013"/><ref name="David ONeill 1955"/> Additional ingredients to prepare the dish can include arugula, basil, artichoke, and red wine vinegar.<ref name="Hertzberg Franรงois Gross 2013"/><ref name="David ONeill 1955"/> The olive oil is typically used on the bread, which may be [[Marination|marinated]] or soaked in the oil and then strained off, hence the name "bathed bread".{{efn|name=note1}}<ref name="David ONeill 1955"/> The garlic is sometimes used to rub the bread with.<ref name="David ONeill 1955"/>


{{message galerie}}
{{Gallery message}}
<Gallery mode="packed">
<gallery mode="packed">
File:Pain 001.JPG|Breads of pan bagnat
File:Pain 001.JPG|Breads of pan bagnat
File:Pan-bagnat 1.jpg| Pan bagnat
File:Pan-bagnat 1.jpg| Pan bagnat
Pans bagnats perso.jpg|Two pan bagnat.
Pans bagnats perso.jpg|Two pan bagnat.
</Gallery>
</gallery>


==Similar dishes==
==Similar dishes==
Pan bagnat is partly related to the [[muffuletta]] sandwich.<ref name="Hertzberg Franรงois Gross 2013"/>
Pan bagnat is partly related to the [[muffuletta]] sandwich.<ref name="Hertzberg Franรงois Gross 2013"/> and is a close relative of the Tunisian Tuna Sandwich (Casse-Croûte Tunisien).<ref>{{cite web |title=Tunisan Tuna Sandwich (Casse-Croûte Tunisien) |url=https://www.saveur.com/article/Recipes/Tunisian-Tuna-Sandwich/ |website=Saveur|date=18 March 2019 }}</ref>


==See also==
==See also==
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==References==
==References==
{{reflist|refs=
{{reflist|refs=
<ref name="Golson Fink 2006 p. 46">{{cite book | last=Golson | first=T. | last2=Fink | first2=B. | title=The Farmstead Egg Cookbook | publisher=St. Martin's Press | year=2006 | isbn=978-0-312-35458-9 | url=https://books.google.com/books?id=wHSMFQmG5j0C&pg=PA46 | accessdate=May 27, 2016 | page=46}}</ref>
<ref name="Golson Fink 2006 p. 46">{{cite book | last1=Golson | first1=T. | last2=Fink | first2=B. | title=The Farmstead Egg Cookbook | publisher=St. Martin's Press | year=2006 | isbn=978-0-312-35458-9 | url=https://books.google.com/books?id=wHSMFQmG5j0C&pg=PA46 | access-date=May 27, 2016 | page=46}}</ref>
<ref name="Hertzberg Franรงois Gross 2013">{{cite book | last=Hertzberg | first=J. | last2=Franรงois | first2=Z. | last3=Gross | first3=S.S. | title=The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking | publisher=St. Martin's Press | year=2013 | isbn=978-1-250-01828-1 | url=https://books.google.com/books?id=zVWwAAAAQBAJ&pg=PA101 | accessdate=May 27, 2016 | page=101}}</ref>
<ref name="Hertzberg Franรงois Gross 2013">{{cite book | last1=Hertzberg | first1=J. | last2=Franรงois | first2=Z. | last3=Gross | first3=S.S. | title=The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking | publisher=St. Martin's Press | year=2013 | isbn=978-1-250-01828-1 | url=https://books.google.com/books?id=zVWwAAAAQBAJ&pg=PA101 | access-date=May 27, 2016 | page=101}}</ref>
<ref name="Wright 2003">{{cite book | last=Wright | first=C. | title=The Little Foods of the Mediterranean | publisher=Harvard Common Press | series=Non Series | year=2003 | isbn=978-1-55832-227-1 | url=https://books.google.com/books?id=x3t2IJeFIh8C&pg=PA50 | accessdate=May 27, 2016 | page=50}} {{paywall}}</ref>
<ref name="Wright 2003">{{cite book | last=Wright | first=C. | title=The Little Foods of the Mediterranean | publisher=Harvard Common Press | series=Non Series | year=2003 | isbn=978-1-55832-227-1 | url=https://books.google.com/books?id=x3t2IJeFIh8C&pg=PA50 | access-date=May 27, 2016 | page=50}} {{subscription required}}</ref>
<ref name="Sinclair 1998">{{cite book | last=Sinclair | first=C.G. | title=International Dictionary of Food and Cooking | publisher=Fitzroy Dearborn | year=1998 | isbn=978-1-57958-057-5 | url=https://books.google.com/books?id=fnveo8cyxKkC&pg=PA388 | accessdate=May 27, 2016 | page=388}}</ref>
<ref name="Sinclair 1998">{{cite book | last=Sinclair | first=C.G. | title=International Dictionary of Food and Cooking | publisher=Fitzroy Dearborn | year=1998 | isbn=978-1-57958-057-5 | url=https://books.google.com/books?id=fnveo8cyxKkC&pg=PA388 | access-date=May 27, 2016 | page=388}}</ref>
<ref name="David ONeill 1955">{{cite book | last=David | first=E. | last2=O'Neill | first2=M. | title=Summer Cooking | publisher=New York Review Books | series=New York Review Books classics | year=1955 | isbn=978-1-59017-004-5 | url=https://books.google.com/books?id=rjm_stfGEaoC&pg=PA32 | accessdate=May 27, 2016 | pages=32–33}}</ref>
<ref name="David ONeill 1955">{{cite book | last1=David | first1=E. | last2=O'Neill | first2=M. | title=Summer Cooking | publisher=New York Review Books | series=New York Review Books classics | year=1955 | isbn=978-1-59017-004-5 | url=https://books.google.com/books?id=rjm_stfGEaoC&pg=PA32 | access-date=May 27, 2016 | pages=32–33}}</ref>
<ref name="Arfin 2011 p. 137">{{cite book | last=Arfin | first=F. | title=Avignon, Nimes & St. Remy de Provence | publisher=Hunter Publishing, Incorporated | series=Travel Adventures Series | year=2011 | isbn=978-1-58843-993-2 | url=https://books.google.com/books?id=yUnZAAAAQBAJ&pg=PT137 | accessdate=May 27, 2016 | page=pt137}}</ref>
<ref name="Arfin 2011 p. 137">{{cite book | last=Arfin | first=F. | title=Avignon, Nimes & St. Remy de Provence | publisher=Hunter Publishing, Incorporated | series=Travel Adventures Series | year=2011 | isbn=978-1-58843-993-2 | url=https://books.google.com/books?id=yUnZAAAAQBAJ&pg=PT137 | access-date=May 27, 2016 | page=pt137}}</ref>
<ref name="Reichl Willoughby Stewart 2006 p. 186">{{cite book | last=Reichl | first=R. | last2=Willoughby | first2=J. | last3=Stewart | first3=Z.E. | title=The Gourmet Cookbook: More Than 1000 Recipes | publisher=Houghton Mifflin | year=2006 | isbn=978-0-618-80692-8 | url=https://books.google.com/books?id=PwJgZhXZVNkC&pg=PA186 | accessdate=May 27, 2016 | page=186}}</ref>
<ref name="Reichl Willoughby Stewart 2006 p. 186">{{cite book | last1=Reichl | first1=R. | last2=Willoughby | first2=J. | last3=Stewart | first3=Z.E. | title=The Gourmet Cookbook: More Than 1000 Recipes | publisher=Houghton Mifflin | year=2006 | isbn=978-0-618-80692-8 | url=https://archive.org/details/gourmetcookbookm00ruth | url-access=registration | access-date=May 27, 2016 | page=[https://archive.org/details/gourmetcookbookm00ruth/page/186 186]}}</ref>
<!-- <ref name="Balcavage 2009 p. 45">{{cite book | last=Balcavage | first=D. | title=Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine | publisher=Globe Pequot Press | year=2009 | isbn=978-0-7627-5828-9 | url=https://books.google.com/books?id=KqTFXw9g1zEC&pg=PA45 | accessdate=May 27, 2016 | page=45}}</ref> -->
<!-- <ref name="Balcavage 2009 p. 45">{{cite book | last=Balcavage | first=D. | title=Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine | publisher=Globe Pequot Press | year=2009 | isbn=978-0-7627-5828-9 | url=https://books.google.com/books?id=KqTFXw9g1zEC&pg=PA45 | access-date=May 27, 2016 | page=45}}</ref> -->
<ref name="Stowell Black 2010 p. 125">{{cite book | last=Stowell | first=D. | last2=Black | first2=G. | title=The Veganopolis Cookbook: A Manual for Great Vegan Cooking | publisher=Perseus Books Group | year=2010 | isbn=978-1-57284-674-6 | url=https://books.google.com/books?id=pg_I0D9z2noC&pg=PA125 | accessdate=May 27, 2016 | page=125}}</ref>
<ref name="Stowell Black 2010 p. 125">{{cite book | last1=Stowell | first1=D. | last2=Black | first2=G. | title=The Veganopolis Cookbook: A Manual for Great Vegan Cooking | publisher=Perseus Books Group | year=2010 | isbn=978-1-57284-674-6 | url=https://books.google.com/books?id=pg_I0D9z2noC&pg=PA125 | access-date=May 27, 2016 | page=125}}</ref>
}}
}}


==External links==
==External links==
*[https://web.archive.org/web/20080725001133/http://www.pan-bagnat.com/] Commune Libre du Pan Bagnat: Association pour la Défense et la Promotion de l'Appellation Pan Bagnat
*[https://web.archive.org/web/20080725001133/http://www.pan-bagnat.com/ Commune Libre du Pan Bagnat: Association pour la Défense et la Promotion de l'Appellation Pan Bagnat]
*[http://www.nicematin.com/gastronomie/revoltes-par-un-article-du-monde-les-nicois-volent-au-secours-de-leur-pan-bagnat-248001 Article in Nice Matin on the Pan Bagnat Recipe]
*[http://www.panbagnat.com] La recette officielle du Pan Bagnat de Nice (The official recipe for Nice "Pan Bagnat")
*[http://www.nicematin.com/gastronomie/revoltes-par-un-article-du-monde-les-nicois-volent-au-secours-de-leur-pan-bagnat-248001] Article in Nice Matin on the Pan Bagnat Recipe
* [http://www.nicematin.com/insolite/16-personnes-qui-nont-pas-respecte-le-pan-bagnat-29642 Article in Nice Matin on various sandwiches wrongly labelled Pan Bagnat]
* [http://www.nicematin.com/insolite/16-personnes-qui-nont-pas-respecte-le-pan-bagnat-29642] Article in Nice Matin on various sandwiches wrongly labelled Pan Bagnat


{{Sandwhich}}
{{Sandwiches}}


{{DEFAULTSORT:Pan-Bagnat}}
{{DEFAULTSORT:Pan-Bagnat}}
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[[Category:Occitan cuisine]]
[[Category:Occitan cuisine]]
[[Category:French sandwiches]]
[[Category:French sandwiches]]
[[Category:Egg sandwiches]]
[[Category:Seafood sandwiches]]

Latest revision as of 22:51, 1 May 2024

Pan bagnat
A pan bagnat
TypeSandwich
Place of originFrance
Region or stateNice
Main ingredientsPain de campagne or round white bread, radishes or/and scallion, green bell pepper, tomatoes, pepper, egg, olives, anchovies or/and tuna, basil, olive oil[1]

The pan bagnat (pronounced [pɑ̃ baˈɲa]) (pan bagna, and alternatively in French as pain bagnat)[2][3][a] is a sandwich that is a specialty of Nice, France.[5] The sandwich is composed of pain de campagne, a whole wheat bread, enclosing the classic salade niçoise,[6] a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil, salt, and pepper. Sometimes vinegar might be added, but never mayonnaise. It has historically been prepared as a use for day-old bread.[3]

The pan bagnat is a popular dish in the region around Nice [7] where it is sold in most bakeries and markets. Pan bagnat and the salade niçoise (salade nissarda), along with ratatouille (La Ratatouia Nissarda in Provençal), socca and pissaladière are strongly linked to the city of Nice, where they have been developed over time out of local ingredients. It is sometimes served as an hors d'oeuvre.[a]

Etymology[edit]

The name of the sandwich comes from the local Provençal language, Nissart, in which pan banhat and the alternative spelling pan bagnat mean "bathed bread".[3] It is often misspelled "pain bagnat", with the French pain rather than genuine local pan.

Preparation[edit]

Pan bagnat is prepared using bread or homemade bread that is generally round (French: pain de ménage) optionally rubbed with garlic,[8] tuna, anchovies, sliced tomato, olives, olive oil, salt and pepper.[3][9] Additional ingredients to prepare the dish can include arugula, basil, artichoke, and red wine vinegar.[3][9] The olive oil is typically used on the bread, which may be marinated or soaked in the oil and then strained off, hence the name "bathed bread".[a][9] The garlic is sometimes used to rub the bread with.[9]

Click on images to enlarge
  • Breads of pan bagnat
    Breads of pan bagnat
  • Pan bagnat
    Pan bagnat
  • Two pan bagnat.
    Two pan bagnat.

Similar dishes[edit]

Pan bagnat is partly related to the muffuletta sandwich.[3] and is a close relative of the Tunisian Tuna Sandwich (Casse-Croûte Tunisien).[10]

See also[edit]

Notes[edit]

  1. ^ a b c "Pan Bagna In Nice, pan bagna (or bagnat,) is a street food that can easily be turned into this hors d'oeuvre. The name pan bagna, which means something like "bathed bread, " implies that the bread becomes soaked, ..."[4]

References[edit]

  1. ^ "La Commune Libre du Pan Bagnat". Archived from the original on 2017-11-07. Retrieved 2017-12-17.
  2. ^ Golson, T.; Fink, B. (2006). The Farmstead Egg Cookbook. St. Martin's Press. p. 46. ISBN 978-0-312-35458-9. Retrieved May 27, 2016.
  3. ^ a b c d e f Hertzberg, J.; Franรงois, Z.; Gross, S.S. (2013). The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. St. Martin's Press. p. 101. ISBN 978-1-250-01828-1. Retrieved May 27, 2016.
  4. ^ Wright, C. (2003). The Little Foods of the Mediterranean. Non Series. Harvard Common Press. p. 50. ISBN 978-1-55832-227-1. Retrieved May 27, 2016. (subscription required)
  5. ^ Reichl, R.; Willoughby, J.; Stewart, Z.E. (2006). The Gourmet Cookbook: More Than 1000 Recipes. Houghton Mifflin. p. 186. ISBN 978-0-618-80692-8. Retrieved May 27, 2016.
  6. ^ Arfin, F. (2011). Avignon, Nimes & St. Remy de Provence. Travel Adventures Series. Hunter Publishing, Incorporated. p. pt137. ISBN 978-1-58843-993-2. Retrieved May 27, 2016.
  7. ^ Stowell, D.; Black, G. (2010). The Veganopolis Cookbook: A Manual for Great Vegan Cooking. Perseus Books Group. p. 125. ISBN 978-1-57284-674-6. Retrieved May 27, 2016.
  8. ^ Sinclair, C.G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn. p. 388. ISBN 978-1-57958-057-5. Retrieved May 27, 2016.
  9. ^ a b c d David, E.; O'Neill, M. (1955). Summer Cooking. New York Review Books classics. New York Review Books. pp. 32–33. ISBN 978-1-59017-004-5. Retrieved May 27, 2016.
  10. ^ "Tunisan Tuna Sandwich (Casse-Croûte Tunisien)". Saveur. 18 March 2019.

External links[edit]

Retrieved from "https://en.wikipedia.org/w/index.php?title=Pan_bagnat&oldid=1221776746"