By now you’ll know that last weekend S & I spent three days renovating our kitchen! Yes, we tore down the dated mirror backsplash we had, and installed 12×12 marble tiles which I’m totally in love with! The best part is the satisfaction we feel when we walk through the kitchen knowing that we did it ourselves!
So how does a kitchen renovation lead me to a traditional French sandwich?
Well, on the second day, we worked up the biggest appetite from measuring, cutting and installing tiles all morning. I knew I had all the ingredients (conveniently) in the kitchen to make a pan bagnat, and there’s a recipe for one in Gwyneth Paltrow’s It’s All Easy that I’d been dying to try for a while. Now, I know what some of you may be thinking,
What is a Pan Bagnat?
A Pan Bagnat is essentially a sandwich that holds all of the ingredients of a Nicoise salad. They’re pretty common in France, and you can pretty much find them in most cafes in Nice and Provence. However, in Canada, U.S. and the U.K… not so much. So I thought I’d share this great recipe I used from It’s All Easy to show you how you can bring a little bit of France to your kitchen and elevate your everyday sandwich with a few easy ingredients!
- One fresh baguette
- 4 organic free-range eggs, boiled for 9 minutes
- 2 cans of quality tuna
- Two handfuls of fresh arugula
- Half an onion (red if possible)
- Capers, sundried tomatoes, & olives
- Dijon mustard (my preferred mustard is Maille, classic Dijon)
- I buttered both halves of the baguette and warmed them in the oven for 5 minutes at 400 degrees. This gave the bread a soft but toasty texture.
- Evenly spread your Dijon mustard across one or both of your baguettes halves and begin to layer your ingredients starting with the tuna.
- Add your arugula, onions, sundried tomatoes, olives and capers to your taste.
- Lastly, slice your eggs to the thickness you prefer, and evenly layer them on top.
I hope you enjoy this Pan Bagnat Recipe!
How easy was that?! Right?! I find this pan bagnat recipe to be a super easy and super delicious make. It takes no time and the flavours mix SO well. The tricky part is having all of the ingredients on hand since not many people have capers, sundried tomatoes and sliced olives ready! But as long as you have fresh bread and quality tuna, the rest is just gravy!
What are your favourite sandwich recipes?! Got any good go-to’s?! Let me know in the comments section below, I’d love to try a new good one!