Pan Bagnat: the famous French healthy sandwich from Nice in the south of France
ฝัง
- เผยแพร่เมื่อ 2 ก.ค. 2024
- if you like food from Provence and the south of France or if you perhaps are following a Mediterranean diet then this Pan Bagnat recipe for you. Written recipe bit.ly/2Q7dOcJ
Pan Bagnat ( also called pain Bagnat) is a classic sandwich from the town of Nice in the south of France. It is one of the most popular sandwich in France and its secret lies in using the best quality ingredients, plenty of anchovies flavored olive oil dressing and above all freshly baked soft white bread roll. ultimately you could used standard french sandwich rolls
🧑🍳 ENROLL IN MY ONLINE COOKING CLASSES: bit.ly/2QZM7TX
😀 SUBSCRIBE: bit.ly/2Of3oJD
💌 NEWSLETTER►bit.ly/2lNomli
🧅🥕INGREDIENTS YOU NEED FOR ONE SANDWICH🥕🧅
Half a ripe tomato finely sliced
Half a medium size white onion finely sliced
1 hard boil egg sliced
2 tablespoons of celery green leave roughly chopped
4 pitted black olives sliced in 2
red pepper cut in thin matchsticks (around 10 per sandwich)
1 round fresh thick white bread roll ( I used ciabatta rolls)
Quantity of French dressing needed per sandwich:
1 pinch of salt
1 pinch of black pepper
1 tablespoon of red wine vinegar
4 tablespoon of good quality olive oil (first press)
4 good quality anchovies fillet (finely chopped)
**********************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: bit.ly/2Of3oJD
🎗️ join the FCA community on Patreon: bit.ly/2XaXw3F
🗣️ Spread the word about the channel and the website
🛒 Visit my Amazon cookware page: amzn.to/2sQZd9z.
UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board (polypropylene): amzn.to/2POc0Ei
Heavy duty cutting board (wood):
amzn.to/2H4J5ZR
Essential utensil set:
amzn.to/2Y3eIc2
Kitchen scales Us Oz and metric grams:
amzn.to/2Vj0Flx
Measuring cups set:
amzn.to/2ViYkqT
Great starter cookware set (tri-ply clad):
amzn.to/2DWJD2a
A good nonstick pan:
amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): amzn.to/302BvXi
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
amzn.to/2vKiB9M
Forged knife set (mercer culinary):
amzn.to/2WuDZvs
Fibrox knife set (victorinox):
amzn.to/2DRrbaV
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
The professional chef:
amzn.to/2H4xPfW
Le garde manger:
amzn.to/3001yOH
Paul Bocuse Institute culinary book:
amzn.to/2H4jr7y
The complete robuchon:
amzn.to/30172cb
The professional Patry chef:
amzn.to/301Q3WX
Baking and pastry, mastering the art:
amzn.to/2vCU0Ue
Beautiful French Pastry recipe book:
amzn.to/2H2a1tc
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
amzn.to/2PP8ZUr
Larousse gastronomique:
amzn.to/2H4HWBK
Le repertoire de la cuisine (in english):
amzn.to/2H3TKE5
World atlas of wine:
amzn.to/2VLiB84 - แนวปฏิบัติและการใช้ชีวิต
Ah Stephane, I love the pan bagnat so much! Since I love it with both anchovies *AND* tuna, I make a tapenade with anchovies and olives, maybe some preserved lemon too, and spread it on the bottom of a baguette. Then I pile on the tomatoes, onions, chunked tuna (the good tuna in oil that costs a lot but is well worth it), some arugula, sliced hard-boiled eggs. I sprinkle a lovely ramp chardonnay vinegar over it before topping it with the other half of the baguette (which has been lightly smeared with the remaining tapenade). *HOWEVER,* I like to wrap it and press it under a weight, at room temperature, for at least an hour before unwrapping and devouring it!
Chef, guess what?!? I’ve mastered COQ AU VIN and Cordon Blue. I LOVE LOVE LOVE FRANCH Cuisine. Beijos do Brasil 🇧🇷💋
This is exactly what I had for lunch today... so lovely... so satisfying...
I big a fan of you . you are the best french chef I have ever seen my best wishes from Sweden
I had this a couple of years ago when I was in the Provence. It's so good. Especially during summer. The fish and vinegar make this very refreshing.
I absolutely love the French Cooking Academy - your channel has inspired me to start my own culinary journey on you tube! Your recipes are easy and delicious and you have such a nice way of talking your viewers through each recipe. Cheers!
He’s terrific isn’t he.
same here ;)
I made this sandwich for my family lunch today. Everyone loved it. I didn't have the celery leaves so I used arugula. It was delicious.
I love France 🇫🇷
Your channel is an oasis for the times, thank you for posting.
This sandwich looks amazing. I love the use of dressing rather than mayo or the likes. It's easy to make also
Great dish for a HOT Summer!!!! Magnifique!!!
Looks utterly delicious
That looks really good! Thank you!
My favorite sandwich! Ate this sandwich in Nice France practically everyday! 😄
gorgeous, thanks
I LOVE this gorgeous sandwich, which I only ever had once in Nice. Thank you for showing us the authentic recipe!!
This looks so delicious!
Love your TH-cam channel and especially the “little history lessons”... keep them coming
Lots of different flavors and textures in this sandwich. I really like this recipe.
Merci! bon souvenirs de (bon) pan bagnant à Nice etc. Good memories of (good) pan pangnat in Nice etc.
Thank you Chef, this looks so delicious & healthy...and I love anchovies!😋
It looks delicious! Great work and merci pour le video!
Fantastic!
And really you are the best French cuisine Chef on youtube ... You are a Pro and simple
Etant Niçois, je voudrais te preciser qu il manque quelques ingrédients clés a ta recette: des radis en lamelle, de la roquette et des feuilles de basilic. Normalement y a aussi des fevettes et artichaux violet mais c est plus dur a trouver. Bon apres c est thon ou anchois, c est vrai, mais le thon est qd mm dominant. Merci pour tes videos, t'es super!
ok merci je l’indiquerais dans la description de la vidéo 👍
Very nice demo, simple and classic sandwich... ty
I made today, bloody excellent
Thanks, it tastes delicious!
Looks exciting Chef!
Awesome😊👍
Thank you Stephane ... i remember this sandwich , there was a restaurant in Beirut 40 years ago, used to make this amazing sandwich, and yes 2 versions, one with anchovies and the other with tuna.
By the way, Paul the bakery makes this bread and it is called "Faluche" , i love it
Love your channel
Looks amazingly delicious 😋 Can’t wait to make this 😊
You are so fortunate to be able to get such marvellous looking bread.
C'est si bon!
Looks delicious 😋
i wish those were french learning vids as well ...so perfect
I’d definitely eat that!
Edit: I definitely ate that. Followed the recipe exactly, and it was phenomenal! Merci beaucoup! ❤️
I have never seen a sandwich like this ... gonna give it a try ... 2 thumbs up!!!
I’ve been making this sandwich all summer, but it was a recipe from Jennifer Patterson of the BBC’s “Two Fat Ladies.” I can not wait to try your method! It looks fantastic.
Grab that crab Clarissa! Eat that meat Jennifer!
that's delicious..!
thanks chef
I tried it, and it was so good
tastes so fresh, perfect for summer
Im planning to make this many times in this summer!
Looks awesome, Stephan! This sandwich has Summer written all over it.The only thing that I might do is to toast the bread(but, only if at home, of course). I will make this tomorrow. Be Well. Ed, from New York.
thanks and take care too
Looks like a salad on bread... I will definitely have to try it!
Wow healthy burger 🍔😋
Aka salade niçoise in a roll. Looks delish!
This looks absolutely delicious, my children would love it with the tuna version. I think that’s supper sorted!
Holy... That tomato looks great
Great channel, love the vids💙🐓👌🏿
Hi Stéphane how are you? I am absolutely absorbed by the content of your channel. It's fantastic on how much I could have the opportunite to learn a little bit of French Cooking in an easly and simple way. Thank you!!
I'm having one now - I didn't have celery leaves so I put baby spinach, damn good!!
Reminds me of being on the Promenade de anglais
Probably the closest version to the real pan bagnat I've seen from anyone not in Nice, so kudos for that! Oh but very importantly, it's never called a pain bagnat, it's pan, always.
Nice
The best sandwich in the world... ;)
One of the Best. Vietnamese banh mi IS better in my opinion 😁
@@sgr7565 haha... I'm biased for sure. But Banh Mi is close second. :)
Looks nice.. especially the dressing - love those salty little buggers! Have to say though, I would never use those type of black olives after I saw how they were made - always go for the dark red ones (the ones that don't taste like soap) rather than the chemical cocktail ones.
Looks amazing and simple....I will try and return to leave say how it was recieved
let me know how it was
@@FrenchCookingAcademy just tried today and my family enjoyed very much, tasty and fresh, nice and easy and delicious.....merci
Made this sandwich a couple weeks ago, and holy shit so good. That anchovy dressing 🤤
Il doit être très bon aussi ! But in the recipe of those we eat in Nice (I am from there) there is Tuna fish *and* anchovies, no celery but basil and young fresh onions instead round onions. But it's close! Oh! and I almost forgot: radish!
What about the bread? I thought it was made with crusty bread.
@@ignoblesurfer6281 The bread here is the right one. As in local dialect "bagnat" means "soaked" because you have to dip the bread in olive oil and a bit of vinegar before to add the ingredients, it is not supposed to be crusty or crispy. And most Pan Bagnats are sold in shops where they make it early in the morning...
@@fredericlepee6507 I see, thank you!
It looks excellent ... but could you also show us some cuisine from the northern part of france?
Naisee that bread ITS like a ciabatta.❤️👌
Looks great. Love anchovies, personally, and we have good tomatoes right now, so will definitely give this a try!
Absolutely gorgeous... but I would skip the onions & peppers and would add tuna.
If anything would make me willingly (or knowingly) eat anchovies, this would be it🙂 Really appealing sandwich!
I absolutely detest all fish and seafood. It all smells like some awful bromine compound to me when fresh, and if not fresh, it smells like bromine and ammonia. But I actually will eat a dressing made with anchovies. The key is to purchase the Spanish anchovies in olive oil that are sold with a little fork attached to the jar.
No one, not even people who enjoy fish likes those metallic-tasting cheap anchovies.
Most of the anchovy will dissolve into the vinaigrette the way Chef demonstrated. And they add a salty umami flavor that cannot be duplicated without the anchovies.
I urge you to give them a try and see how such a tiny fish can have a huge impact on your tastebuds!
I live in Italy but near Nice - hence, I immediately tried this sandwich. My wife began mocking me about the celery tops, but I must say this idea is a fail - hence, I substituted avocado for anchovies, which overpower & spoil the eggs, and the whole thing improved immediately. Italian ciabatta also helps.
This is not a pan bagnat. And your version is not a pan bagnat either.
@@miyounova There's always room for improvement - e.g. - try plastic surgery.
Miam!
Oh my gosh Stéphane .. with that voice and "big mattress" .. Oui oui! I'm sorry .. I couldn't help myself 😊. This sandwich looks divine! Thank you, and I will be sharing your video with friends. À votra santé!
🙂thanks
An option is to put the onions in lemon juice or vinegar before you use them
I tried in Nice. It was delicious but you need to be very hungry.
Yes, that bread is big. I always end up leaving half of it.
ياريت في ترجمه
شكرا
"It's like a big mattress..." MDR! LOL!
Americas test kitchen just made their version of this recipe. have a look
Yummy 😋. Following the devastating Beirut explosion, I need a long indulging vacation in the south of France. Just cruising in the lovely villages, and eating succulent food.
When i first ate this... My god this was the best sandwich what i ever ate
Don't forget the mint or chewing gum! I love all these flavors, though...going to make it.
🥂🥂🥂
I may have missed it, but do you have a full video on how to make hard boil eggs that do not have green or chalky yolks?
Put your eggs in a pan, cover with cold water, bring to a boil and maintain a gentle simmer for 9 minutes. Then put them in cold water.
Try the steaming method. Put the eggs in a steamer basket over boiling water for 12-13 min. Saw this on the serious eats website, makes them perfect and easy to peel.
If I put that sandwich with all that salt in the dressing, it'd probably come out of my nose from the reaction. Theres extra salty dressing on the bread and then you put 3 tbsp. of salty dressing on the sandwich !!! Good heavens, man !
Tunsian frecase sendwich???
A salad on a bun. Kewl
😁😁😁😁😁😁❤️
This looks amazing! Is it possible to use smoked salmon, for example, instead of the anchovies? :)
the usual replacement is tuna but look if love salmon why not 🙂
This is basically a Salad in Bread?
Not a fan of sandwiches, but thumbs up anyways! And I would have eaten that runaway black olive as well...
How is it that tomato looks like it has to be in France?
Where is le mayonaise???
Anyone who doesn't like anchovies should be launched from a circus cannon into a giant bee hive.
Lol, Ernest Bigot! Hear hear!
Send me first, I hate anchovies.
Delph Zouzou if I were in charge you would be made to walk through the town square chanting “shame, shame, shame” as the village children throw pee filled balloons at you.
I've never understood the "bread" that is sold in plastic. There is no crust, no flavour, just a spongy nothing.
indeed, its rubbery and sweet
Je n'ai jamais vue un pan bania avec une vinaigrette
Having arround 1k calories just from oil and bread is not that healthy. Still is very yummy
since when olive oil and bread are not healthy? :) just take a look around europe s villages and see whats in the menu at 80 years old +
I wonder if you used cilantro instead of celery leaves like a Bánh mì sandwich?
Very Nice.
Ha, you see what I did there?
Nothing will ever be funnier than misunderstandings.
I know it might be a bit of a Pain, but could you show us how to bake the rolls?
Ahhh, I did it again!
God, I am so ashamed right now!
un bol avec Marius ecrit, mdr Pagnol leve son verre.
What do you do if you're an american and we wouldn't know good bread if a frenchman threw it at our face?
Sounds delicious but I have a horror of wet bread, no matter what it tastes like. It's a texture thing. It might be heretical but I think I'd have to cheat with a little lettuce top and bottom to make sure the dressing didn't touch the bread 😋
To be a traditional nissard pan bagnat, it should be day old bread, not fresh.
OMG! A Pan Bagnat should have tuna!!! Ansjovis is optional. Pan Bagnat should be cured for several hours including! the vinaigrette. You eat it on a picknick as a lunch with a rosé du Var. At the Côte d'Azur special round breads are made for it, but a ciabatta will do elsewhere.
I wondered if I just missed the tuna part, but No!
Si vous voulez impregner vos pantalons d' huile d' olive extra vergine, mangez un pan bagnat assis ou en marchant !
HI
Reminds me of a salade Nicoise! I LOVE hard boiled eggs and anchovies together! Shalom to us only in Christ Yeshua.
4th