Saturday 24 March 2018

Pan bagnat

Pan Bagnat (Pressed Nicoise Sandwich)
Pan Bagnat (Pressed Nicoise Sandwich)

Donal Skehan

Pan Bagnat (Pressed Nicoise Sandwich)A typical snack of the Provencal region in France, pan bagnat is a pressed sandwich filled with produce of the region. It can be found in most cafés, but is incredibly easy to make at home and makes a wonderful addition to any picnic spread.

The traditional version uses a round loaf specifically baked for the dish, but I use the more readily available baguette.

The sandwich can be made in advance, but is best enjoyed two to three hours after it's made.

Serves two.


1 small baguette

3-4 tbsps extra-virgin olive oil

2-3 tbsps olive tapenade

4-6 beef tomatoes, cut in slices

2 tbsps balsamic vinegar

A small handful of basil leaves

4-6 anchovy fillets

1 small red onion, finely sliced

1 small handful green olives, pitted

Sea salt and ground black pepper


Cut the baguette in half and then in half again lengthways. Drizzle the cut sides of the baguette with olive oil until it is soaked through.

Spread the tapenade over two halves of the baguette and then layer on top the tomatoes drizzled with balsamic vinegar, and sprinkle over the basil leaves, anchovy fillets, onion, green olives and seasoning.

Place the other baguette halves on top and then roll up tightly in parchment paper. Tie tightly with string and then place in the fridge between two baking sheets with a heaving weight on top for at least 30 minutes.

When you are ready to serve, unwrap and enjoy.

Irish Independent

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