Type | Sandwich |
---|---|
Place of origin | France |
Region or state | Nice |
Main ingredients | Pain 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 a 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 is added, but never mayonnaise. It was historically prepared to use 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]
Golson Fink 2006 p. 46
was invoked but never defined (see the help page).Hertzberg François Gross 2013
was invoked but never defined (see the help page).Wright 2003
was invoked but never defined (see the help page).Reichl Willoughby Stewart 2006 p. 186
was invoked but never defined (see the help page).Arfin 2011 p. 137
was invoked but never defined (see the help page).Stowell Black 2010 p. 125
was invoked but never defined (see the help page).
Cite error: There are <ref group=lower-alpha>
tags or {{efn}}
templates on this page, but the references will not show without a {{reflist|group=lower-alpha}}
template or {{notelist}}
template (see the help page).