Originally Posted by SIRLENE
It´s a pleasure reading all your comments and experiences about a sandwich I din´t know anything about before seeing a recipe in my "Italian" recipe book!! :-) Now I can talk about "Pan Bagnat"!! :-)
P.S.: It ended up that the sandwich had no taste at all!
What a shame! I'm sorry to hear that. But I suppose an "Italian recipes" book author that offers the recipe of the Pan Bagnat probably didn't do much research on the subject.
It's easy enough to find the "official" recipe for Pan Bagnat. From there you can adapt to your favorite, local, in-season ingredients to make it a really flavorful sandwhich for you!
Here is the official recipe: http://panbagnat.com/ - it's obviously in French, so I'll help you here:
You'll need a nice bread roll. Slice it open in two. Rub the bread roll halves with a garlic clove. Then generously drizzle the insides of the bread roll halves with your best olive oil and some of your best red wine vinegar. This is the technique that gives its name to the sandwhich "Pan Bagnat", which is Provencal for "Pain Baigné" (in French), or "Soaked Bread" if you want.
Then you can put inside:
- Sliced Tomatoes
- Green Bell Pepper
- Fava Beans
- Black Olives
- Sliced hard boiled eggs
Artichokes and Radishes are optional ingredients, I've personally never seen them inside a Pan Bagnat.
Also keep in mind the success of such a simple recipe resides in the quality of the ingredients. The reason why a Pan Bagnat in Provence is going to taste so much better than a Pan Bagnat somewhere else is that in Provence the sun gives absolutely stunning tasting vegetables, they use the best olive oil, they are really, really proud of their bread, their black olives are amazing, the tomatoes actually taste like tomatoes, the anchovies are whole and not filets packed in a can, the Basilic is freshly cut, they use the local, tiny fava beans (fevettes), the local, tiny green bell peppers, etc.
So find the best veggies you can find, if you can from a Farmer's market, the best fish you can find, buy the best olive oil you find, and there's no reason you shouldn't have an excellent sandwhich.