How to Make French Bistro Classics Pan Bagnat and Salade Lyonnaise
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- เผยแพร่เมื่อ 2 ก.ค. 2024
- Host Bridget Lancaster makes a showstopping Pan Bagnat (Provençal Tuna Sandwich, and ingredient expert Jack Bishop gives you the scoop on shopping for tuna. Finally, test cook Lan Lam prepares a French bistro classic-Salade Lyonnaise.
Get the recipe for Pan Bagnat: cooks.io/3uLiMzg
Get the recipe for Salade Lyonnaise: cooks.io/2YxZ9Pt
Buy our winning baking sheet: cooks.io/2OTFRd8
Buy our winning nonstick skillet: cooks.io/34xqXno
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I've always liked Bridget but recently, in these solo videos, she's really risen to a new level as a teacher connecting directly to the viewer. It's a pleasure to watch.
Big facts
Great comment!!👍👍💖
I’ve wanted to get this off my chest for a while: I love Bridget but have never liked Julia. Bridget seems so much more down-to-earth and un-pretentious but Julia on the other hand seems more snooty and humorless.
The individual talking to the viewer, instead of a companion on the screen, is a much better format.
I think Bridget plays it down and ALL of the test kitchen chefs are great; but I think she might be the one with the mad kitchen skills. Also, she looks so at ease when she's the one doing the cooking.
I love seeing Lan on the show. You can tell she truly loves food and is good at what she does. She's an expert I absolutely trust. Thank you Lan!!
Whoever is incessantly uploading these videos- thank youuuu!!!
I had this sandwich when I was in France twice and then when I lived in Morocco. Morocco was a colony of France until 1959. We ate the same sandwich often! I make it at home now that I am back in the US. It is decadent and delicious for a tuna sandwich and a nicoise salad on a roll is a great way to explain it! :-)
I remember reading an article on the top baguette bakers in Paris. For one of the symbols of France and French pride, a lot of the top baguettes were made by bakers that came from the former French colonies in Africa.
And I agree to the Salade Niçoise in a sandwich description but someone smartly decided that boiled potatoes might be too much and left them out.
The pan bagnat IS the ultimate tuna sandwich! Learned some very interesting info about canned tuna...thanks!
Going to grab the tuna, I'm sold! Olive oil packed fish is going to be my go to
Your speaking voice is wonderfully clear. And your enthusiasm is very evident! Thank you for posting this video, Lan Lam!
I haven't made this in 10 years. Never thought of making a onion salad. Always did everything separately. The wrap and press is key
I love this recipe! I despise mayonnaise, so this tuna salad is right up my alley. 😊
I knew a very famous author now deceased. The first time I went to visit her for luncheon at her house she came out with two sandwiches wrapped in plastic. I was thinking that's a very odd way to serve lunch did she get them at the grocery store? She then sat on them and we talked for about an hour and 15 minutes. She said I think that's done. She pulled out the sandwiches stood up and pulled them out and said yes nice and warm. It was this sandwich and she had pressed it and warmed it by sitting on it!! I found out later that she did that to new guests to put them off guard and it worked. :-)
Ahh, butt pressed tuna. A specialty!
The Pan Bagnat reminds me of a Muffaleta Sandwich. Can't wait to try out this decadent tuna 🥪 recipe.
👍 They are even more reminiscent of a muffuletta when using round bread which is traditional in France for pan bagnat.
That's what I was thinking. It appears to be healthier. I don't eat muffaleta sandwiches much due to the sodium levels. This may be an alternative.
@@seanswinton6242 I just brought in the last of my summer 🍅 z to ripen. I think the Pan Bagnat will be a great end-of-the-summer piece de resistance. ☺️
I love pan bagnat! I just found that, as usual, ATK made something very simple, a little more complicated than it should be. Many times I’ve made this recipe. I would never have put som much onion in it. A quick workaround for the salad would be to buy Trader Joe’s cracked olive salad, which works great for muffaletta Sandwiches. I would also probably flavor the olive oil that’s brushed on the outside with some pressed garlic. I’m glad that ATK featured this. It’s one of those sandwiches everyone should know how to make & enjoy! Very tasty & unique!
The difference between oil and water is amazing. The oil-packed is just so much better.
The only times I've tried oil-packed are when I accidentally grabbed it instead of water-packed. I found the oil-packed stuff too oily, slippery, and heavy. I didn't notice any difference in taste or texture. But maybe I'll have to try some finer oil-packed preparations next time.
This is my absolute favorite salad…I’ve had it many times in Paris Bistros but I do love the addition of an anchovy or three😜over the top with the poached eggs!! Yummy!!
i don't know if it's because of the acoustics or what but even JACK is doing the calm voice and i'm loving it.
I had a non mayonnaise Italian tuna sandwich with tons of parsley in New Jersey that was to die for. I haven't been able to recreate it since.
I am so happy you made one of my all time favorite sandwiches, the Pan Bagnat, I can't wait to try it at home. Merci beaucoup, Bridget!
When I lived in the UK we ate this many nights that we came in a little tipsy. In the UK it is called egg and bacon salad! :-)
Huh....today I found out why my home-canned tuna always tastes so much better than regular store tuna. Thanks, Jack!
That salad looks amazing.
Perfect, bread perfect filling, outstanding recipe!!! My mouth is watering fir this sandwich, thank you!!!! 🥳🥳🥳🥳
that sandwich made me almost weep at its beauty
Love it 😍 😍😍😍!!!
Love this show informative and fabulously delicious food cook to perfection!
Looks delicious 😋
Lovely sandwich, nice talk about the tuna and overall great show.
I make a Tuna Tetrazzini with olive-oil- packed tuna, a touch of dijon, a splash of cream, grated parmesan, cooked asparagus and spaghetti noodles. Mixed then baked. My friends laughed at my "tuna casserole" at first. Now they ask me to bring it to pot-lucks. I got the idea from the boxed 'Tuna-Helper' that my sister made for weekday dinners. Tuna and pasta is a versatile base, so I'm going to try a pasta version of that sandwich.
My favorite red wine vinegar, I think Pompeiian has the best fruity flavor, without it being overpowering.
I will not desecrate a nice piece of bread like that. My toppings will stand proud.
That looks amazing!!! :)
When was the last time you said: oh my! This tuna sandwich is magnificent! - Like all the time. I love tuna sandwiches! XD XD XD
Just today (the same day of this video) there was a Jeopardy question about what constitutes "Lyonnaise" the answer was "onions" (or "What is onions?"). It was a triple stumper. I did not know it either, and I blame you guys, since I watch your channel all the time on TVPlus.
looking forward to making this salad. poaching the pancetta first is new to me so as to make a less distracting crunchy dressing....
:-)
Tuna is one of my favorite things for a sandwich so I say it almost every single time I eat one lol. Great video though.
Try using grilled fresh tuna!
Exactly. Good tuna vs. mediocre tuna is like a burger patty you made yourself vs a frozen White Castle slider. My ex grew up in Spain (she introduced me to good tinned fish) and tinned fish is not something the Spanish do with second rate stuff. It's just a cooking and preservation method.
@@tiacho2893 Indeed, the tinned "conserva" of seafood in Spain is of extremely high quality. It often costs more than its fresh counterpart.
@@alanvonau278 It's funny though that North Americans accept that tinned anchovies will be expensive but good tuna is "overpriced", a waste of money, or only for "rich folk".
I absolutely Hate tuna but I can eat this sandwich! Looks spectacular!
You guys are the best at what you do. Yummy 😋
I always add a dash of Horseraddish to the Tuna..
..it brings it all together.
Delicious 😋
My great Grandfather is born and raised in Lyon France
I just made this sandwich minus the egg and it was divine!!!
Pan Bagnat and Roquebrune Tartine are two of the best pressed sammies, in my opinion. (Don't undersell the beauty of a nice Jambon-Beurre, though.)
Great suggestion on drying out the tomatoes!
"That is not a Caper, that is a Rat Turd!" Fantastic looking sandwich!
For fun on the salade:
1) use duck eggs
2) substitute Mackerel for the pork
3) use a variety of chicories including Treviso, Castelfranco, Pan de Zucchero, and even some Puntarelle curls
I don't know about tuna, but for sardines, the best are polish/Norwegian, the second best are Mediterranean (Morocco), the third best are Canadian, the worst are the Mexican and the Thai ones. Sardines are any small species of fish that is canned, so the flavor, texture and size are all over the place.
I can only stand to eat the Brisling sardines.
Latvian sprats (Riga Gold) are good if you like a smoke flavour. Portugal also produces a lot of sardines in cans.
Yum!
Nice approach to the Salade Lyonnaise, but in Lyon (and France) it is somewhat different:
- Garlic rubbed croutons are a key element
- The dressing is made separately from the cooking of the lardons: it contains fresh parsley, mustard, olive oil, red or white wine vinegar
- The lardons and eggs are both added and served very warm to the rest of the salad
Not to complicate to make with a lot of taste, favors and texture. I believe you it must be delicious.
I need more fish in my diet. I'll be adding a few cans of StarKist to my grocery list.
I just made this & sandwiches are being pressed in fridge. My only suggestion is to make the onion salad a day before, so it eases prep time.
That salad looks divine! Not looking forward to the deli counter though. I always get weird responses when I ask for things like slabs of pancetta.
Unfortunately, many deli counters are staffed with poorly paid imbeciles who don't know what they are selling!
I shop at a family owned Italian bakery/deli. Some younger staff look at me funny but the older ones know what I'm using it for. I can't get Paris style ham anymore and buy the better prosciutto cotto by the "slab" as a sub for quiche.
Change stores
@@tiacho2893 I often ask for a slab of charcuterie item because it has less surface area, and is therefore less susceptible to spoilage. Prosciutto cotto and onion (or leek) in a quiche are a good combination.
Rather unprofessional to get any reaction at all, weird or otherwise. Must be young kids or super sensitive types with a block long list of food aversions, and who don't belong working behind the deli in the first place.
Thanks! I'll be making this one for sure! (But not with a 'sharp spoon.' Yikes.)
I been saving a bottle of tuna just for this occasion. Just needed to know how to make it. Thank you.
WOW!!!! Talk about a sandwich! Goodness!!! Wow! I am still in shock! I have never seen a sandwich like this…EVER! The capers, olives, and anchovies would seem salty. However, I suspect the onions with the vinegar would balance that possible issue.
It is pretty common in that area of France and is basically standard pantry/local items. Give it a try because it is delicious. The one draw back is that it can get a bit messy so don't wear a Chanel suit when you eat it. It's also hard to look delicate and cultured noshing on it but who cares when it tastes that good.
Bridget did you come in in the night and steal my olive oil?! LOL
Délicieux 😋 😍😋👉👍👌🙏🙏🙏🙏🙏🙏
parsley, marj, capers, anchovies, olives, added to red onion, one garlic, red wine vinegar, tomatoe ,,, oh my goodness!!!
I lived in Morocco and we got wonderful wonderful tuna from Spain. :-)
I'm so glad to see this season's shows being uploaded. They are not yet being aired on Create TV, the only way I see them.
Jack, the best canned tuna is to skip it, and choose skinless boneless canned salmon. Better flavour and not as dry.
I hope they still make that tuna sandwich at the French bakery on 4th Avenue, under the monorail…
And she broke the yolk on the first egg as she poured it into the water. The one they show on camera afterward looks perfect though.
The pan bagnat is absolutely incredible. It's also an expensive sandwich but it is a perfect picnic item.
Hmmm 🤔 I’m past perplexed. Having lived in Nice for many years I’ve never seen a pan bagnat made like that, especially with all the herbs, and I’ve eating my fair share of these delicious sandwiches!
I love it when people make statements and don't clarify. Really helpful!
I put a bit of salt on any tomato slices of any sandwitch. Otherwise the tomato taste bad.
when is atk gonna make an all sandwich cookbook...!?!
An hour? Nooooo refrigerate over night. The best sandwiches rest overnight in and refrigerator so the flavors meld together. I love the sandwiches and trust me they're much better than next day.
Lan, the only things missing are a nice bottle of Beaujolais or Rosé and me sharing that deliciousness with you.
Love that sandwich too. Knocking it out of the park this season friends.
If you want to remove some of the water from your rather thick-sliced tomatoes, roast them for a few minutes in a 300F oven. They may caramelize a bit for richer flavor. Letting them sit on disposable paper towels ... did you even salt them?
I think she knows what she is doing
Could you sub the jarred tuna with a grilled yellow fin tuna?
Do it and report back!
Bridget says, " You'll want to put the anchovy mixture on everything !". Ideas??
When I was a kid, the tuna was packed in oil. I prefer my tuna packed in oil, over water.
Okay, I won't get further than the olive salad. Sandwhich: after wrapping, wrap in foil, and dish towel. Put under person while driving to picnic.
olives aren't appealing to me but that sandwich looks incredible.
LET ME GIVE YOU A FEW WORD'S TO HELP YOU UNDERSTAND SOMETHING ABOUT EACH OF YOU & AMERICA'S TEST KITCHEN , YOU DON'T NEED ANYONE TO "COMPLETE" YOU, YOUR HARD WORK & LOVE HAS PROVEN THAT DOWN THROUGH MANY , MANY , MANY , YEARS. STAY WHO YOU ARE. STAY THE COURSE. WE💕😘 LOVE YOU FOR YOU, EACH🥰 INDIVIDUAL. BE🙏 BLESSED ALWAYS , &🤔 KNOW , AMERICAS TEST KITCHEN WILL ALWAYS BE♥️ LOVED , CORPORATE & INDIVIDUALLY. 👑👑🕊️📿🙏🦋😇 10/16/2021.
Lan!
Pan Bagnat is much better in a wider format -- easier to prepare, easier to eat. You don't want to "waterproof" the bread. The whole point is the bread absorbs the dressings/natural juices -- pan bagnat = bathed bread. For what you can buy in the U.S., ciabatta bread/rolls are about the perfect bread for Pan Bagnat.
Just how salty is that water? Would it be usable for cooking beans, for example, or boiling veggies??? Something???
@@sandrah7512 Actually, I meant the water she poached the pork in. /;) Seems like it would have good flavor if it weren't too salty to put in something.
The size/format of the bread is, of course, a matter of choice, but it's much easier to work with a wider, flatter bread. The first one I ever had was made with a round loaf, fullsize loaf, which you cut into wedges to serve. It was wrapped and tied, had been weighted, and we bought it for a picnic. Can't remember now if it was already sliced...mist have been, I think we stole a wedge to nibble on the train ride to the picnic. I love snacking on trains.
As for soggy bread, that just takes common sense to avoid -- the perfect balance between well dressed and swimming in liquid should be pretty clear. If you put too much liquid, that olive oil isn't going to make a bit of difference.
@@sandrah7512 Thanks for that. Funny that the one thing I dislike about "French Onion Soup" is the soggy bread, but I like it in the Pan Bagnat...although when I make my own, I seed the tomatoes and am stingy with the vinagrette sort of stuff. All that matters, though, is that you like it the way it comes out. /;)
Might as well start building a 30' high wall along the lake. With that apartment complex so close you're going to get tons of nuisance complaints about loud noise coming from the stage! Thats just the way people are fun for tons, but some live their life just to complain.
LMAO
My only beef is the Lardons: they need to be sort of crispy, or crusty. Having them in the dressing just makes them soggy.
Raise your hand if you're having tuna for lunch today. 😹
Ventrèche is not 'local' to Lyon at all, it's from the south-west of France. You *could* use it, but no one in Lyon ever would. The idea of using the rendered pork fat as oil for the vinaigrette is interesting, but sounds like... a bit too much. Traditionally, one uses walnut oil.
The major problem here though is the lack of croûtons. If there are no croûtons, it is *not* salade lyonnaise - they are a necessary component.
When Bridget and Julia first started co-hosting the show, my immediate reaction was "Cooking with Chip 'n Dale" (the chipmunks not the exotic dancers). But I say that with love because I like them just as much as the Disney characters. th-cam.com/video/c-E4eatxUAk/w-d-xo.html
I'll stick with home canned tuna !
No Cheese on the Sandwich???
That's what I thought! I like eggs but I thought some mozz or provolone would go great on that. It's your sammy, build it how you want!
No Kewpie mayo?!?
hmm i wonder how the pouch tuna fares compared to the can/jars
The jarred tuna in olive oil is superior, in my experience. It is whole filets. But I use all kinds. I just used a pouch of salmon yesterday for a quick sandwich.
Why use the overcooked stuff?
Bridget, as an avid viewer of your great show, I would LOVE for you to introduce and use a vegetable scrap bin..!
LMAO
No good bread in Florida !
dagwood
Glad to see you using the plastic wrap. I'm tired of hearing people complaining about it.
ATK
Hello from California..
Salutations 🍽😋
À
After hearing Julia Child tell me how the "anti fat people ruined canned tuna" on Julia n Jacque,
I tried tuna in olive oil. Tuna in oil was a horror as a kid.
It’s not a pan Bagnat without basil leaves!!
I concur 100%.
No, I don't think so. I completely disagree. I'd rather have Julia Child and Jacques Pepin's version with the anchovies! Blecch.
That is a sandwich recipe.
So it's not okay to eat tuna literally straight out the can?
Wtf? Atk at home? What happened to the studio?
@@sandrah7512 perhaps you’ve heard of vaccinations, testing, and generally not freaking out over a virus with a 99.6% survival rate
ATK has been at home since last year, due to covid.
a sharp spoon? Is this an oxymoron or what? ;)
How could you have an episode about French bistro foods; yet not have French onion soup wtf
I absolutely hate tuna in any form. I would commit a war crime for this sandwich.
Even if butt pressed?
Yet you still watched and made a stupid comment
I hate Starkist tuna and my friends don't like it either. It tastes disgusting especially the albacore yuck I do love Italy's Tuna packed in olive oil. Why is he showing Starkist & not others as well.