Pan bagnat - Pan bagnat - Healthy and gourmet meal idea

Pan bagnat

Prep Time30 mins
Cook Time45 mins
Total Time45 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Cuisine of the terroirs, Great classics, Place, Provence-Alpes-Côte d'Azur, Vegetables
Servings: 4
Calories: 250kcal


  • 4 Round loaf of 15 cm diameter
  • 8 Quail egg
  • 100 g Tuna in oil
  • 8 Anchovy fillet in oil
  • 6 Tomato
  • 12 Tomato confit petal
  • 12 Roman leaf
  • 1 Courgette
  • 2 Cébette
  • 1 small Heart of celery
  • 1/2 Yellow pepper
  • 1 small Bulb of fennel
  • 1 small White onion
  • 1 clove Ail
  • 1/2 bouquet Basil
  • 12 Nice olive pitted
  • 4 c. soup Olive oil
  • 1 C. soup Wine vinegar
  • Flower of salt
  • Pepper


  • Cut the loaves in half in thickness. Rub the crumbs with the clove of garlic cut in half. Cut the tomatoes in half. Squeeze them lightly to collect the juice in a bowl. Sprinkle with this juice then pour 2 tbsp. olive oil and 1/2 tsp. vinegar. Season with fleur de sel and ground pepper.
  • Cure the eggs for 5 minutes in boiling water. Spread them, cut them in half.
  • Drain the tuna, crumble it. Drain the anchovy fillets.
  • Rinse and wring the leaves of romaine. Cut sliced ​​half tomatoes and candied tomatoes in half.
  • Clean all other raw vegetables. Slice radishes, zucchini, onion and fennel. Cut the steaks and celery into 2 mm bevels. Cut the pepper into strips. Remove the basil. Collect all the olives in a salad bowl. Pour the rest of the oil and vinegar. Salt, pepper. Mix.
  • On four halves of bread, arrange slices of tomatoes, candied tomatoes and romaine leaves. Divide the raw vegetables, anchovies, tuna and eggs. Pepper. Close the loaves and press lightly. Let stand 10 min.

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