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Tasting Table

Pan Bagnat

This marinated sandwich is a specialty in Nice, France. Alain Giraud's recipe is beautifully assembled with traditional Salad Niçoise ingredients. Try it now!
5 min
TOTAL TIME
452
CALORIES
$2.32
PER SERVING
Pan Bagnat
Ingredients
11 INGREDIENTS
8 SERVINGS
Hard-boiled Eggs
4 whole hard-boiled eggs
peeled and sliced
Romaine Lettuce
1 cup romaine lettuce
chopped
Ripe Tomatoes
4 whole ripe tomatoes
sliced ¼ inch thick
Black Olive Tapenade
1/2 cup black olive tapenade
French Baguettes
24 in french baguettes
sliced in half and cut into four pieces
Spring Onion
4 whole spring onion
whites only, thinly sliced
Radishes
8 whole radishes
thinly sliced
Garlic
1 clove garlic
cut in half
Oil Packed Anchovy
8 small oil packed anchovy
Olive Oil Packed White Tuna
12 oz olive oil packed white tuna
Extra-virgin Olive Oil
4 oz extra-virgin olive oil
Directions
6 STEPS
5 min
COOK TIME
5 min
TOTAL TIME
View Directions on Tasting Table
Health Info
Macros
22g
CARBS
31g
FAT
21g
PROTEIN
Contains these allergens
EGGS
FISH
WHEAT