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Pan bagnat information


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]
  •  Pan bagnat Media: Pan bagnat

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]

  1. ^ "La Commune Libre du Pan Bagnat". Archived from the original on 2017-11-07. Retrieved 2017-12-17.
  2. ^ Cite error: The named reference Golson Fink 2006 p. 46 was invoked but never defined (see the help page).
  3. ^ a b Cite error: The named reference Hertzberg François Gross 2013 was invoked but never defined (see the help page).
  4. ^ Cite error: The named reference Wright 2003 was invoked but never defined (see the help page).
  5. ^ Cite error: The named reference Reichl Willoughby Stewart 2006 p. 186 was invoked but never defined (see the help page).
  6. ^ Cite error: The named reference Arfin 2011 p. 137 was invoked but never defined (see the help page).
  7. ^ Cite error: The named reference Stowell Black 2010 p. 125 was invoked but never defined (see the help page).


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