Salade Niçoise au Thon is one of the most iconic everyday dishes in southeastern France.  Likewise, the Pan-Bagnat (“wet bread”, spelled pan-bahnat in Niçard, or Pain-Bagnat in correct French) is a sandwich using many of the same fresh ingredients plus other vegetable crudité, pressed inside a soft, olive oil bun.  The following recipe uses items typically found in a Niçoise market to create a moist, flavorful sandwich, bursting with layers of fresh ingredients.  Normally, the bread is simply seasoned with olive oil, however I have included a tangy lemon mayonnaise that adds an extra pique.  The pan-bagnat is best when made an hour or two before it is eaten, so the garnishes have a chance to mingle and press together, moistening the bread.  Perfect for a Provençal pique-nique!

Difficulty:

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves 2 people

Ingredients:

1 Egg Yolk

1 + 3 Anchovies

½ small Garlic Clove, finely chopped

½ Tbsp. Dijon

Juice & Zest of ¼ Lemon

¼ cup + 2 Tbsp Extra Virgin Olive Oil

Sea salt & White Pepper to taste

3-4 baby Yukon Potatoes, cooked, peeled and sliced ¼” thick

2 hard-boiled Eggs, sliced ¼” thick

10 Haricots Verts, blanched

2 Focaccia rolls

6-7 medium size Basil leaves, washed & dried

1-2 med. Tomatoes, sliced ¼” thick

1 6-oz. (170g) can, Tuna in Olive Oil, flaked (www.davesalbacore.com)

15 Niçoise Olives, halved

½ Avocado, peeled and sliced ¼” thick

Technique:

•Using a blender, combine egg yolk, 1 anchovy, ½ garlic clove, Dijon and lemon zest.  Blend while slowly streaming in EVO, alternating with lemon juice to make a lemon mayonnaise.  Season with salt & pepper and refrigerate.

oIf using a large blender, double the recipe so the ingredients combine properly. 

•Cover eggs in cold, salted water and bring to a boil.  Turn off heat and leave them for 12 minutes.  Chill in ice water for 5 minutes then peel.

1. •Bring a small pot of salted water to a boil.  Trim tips off haricots verts then blanche in boiling water for 5 minutes and chill in ice water.
   

•Slice focaccia rolls in half, coating one side with an opaque layer of lemon mayonnaise and the other with ½T EVO.

•Building on the bottom slices, lay out basil leaves, then potato slices, and tomato slices.

•Wait to cut sandwiches in half until right before serving to avoid losing garnishes.

oIf the focaccia rolls are very thick, use a fork to remove some of the bread from the top half so it cups over the garnishes and contains them better. 

*This version uses an olive loaf for those who prefer a crusty bread.