Pan bagnat

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". It is sometimes spelled "pain bagnat", mixing the French pain with the Provençal bagnat.

Pan bagnat is prepared using bread or homemade bread that is generally round (French: pain de ménage) optionally rubbed with garlic, tuna, anchovies, sliced tomato, olives, olive oil, salt and pepper. Additional ingredients to prepare the dish can include arugula, basil, artichoke, and red wine vinegar. 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".{{efn|name=note1}} The garlic is sometimes used to rub the bread with.

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File:Pain 001.JPG|Breads of pan bagnat

File:Pan-bagnat 1.jpg| Pan bagnat

Pans bagnats perso.jpg|Two pan bagnat.

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

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• List of sandwiches

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{{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}}

{{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}}

{{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}}

{{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]}}

{{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}}

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• [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.nicematin.com/insolite/16-personnes-qui-nont-pas-respecte-le-pan-bagnat-29642 Article in Nice Matin on various sandwiches wrongly labelled Pan Bagnat]

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Category:Cuisine of Provence

Category:Occitan cuisine

Category:French sandwiches

Category:Egg sandwiches

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