AlwaysLearning: Pan Bagnat

Michelle Kiefer — July 30, 2009

Pan Bagnat, a different way to eat a classic dish, Salade Niçoise, in sandwich form.

What it is: Pan Bagnat is a sandwich made with raw vegetables, tuna, and olive oil. Though there are several variations, the official recipe (see site) calls for bread filled with: tomatoes, green peppers, spring onions, fava beans, black olives, tuna, olive oil, basil, salt and pepper. Other acceptable ingredients are hard-boiled eggs, artichoke hearts, radish, anchovies, onions, and garlic. Right, Pan Bagnat from Bistro Cassis.

Where it’s from: Nice, France. Along with Ratatouille and Salade Niçoise, Pan Bagnat is a notable character in Niçoise cuisine. It means “wet” or “bathed” bread.

An association called La Commune Libre du Pan Bagnat was created “for the defense and promotion of Pan Bagnat.” For a mere $45, you can even become a Citizen of Honor and receive a sticker, certificate, and card that confirm your support of this culinary tradition. As if that isn’t enough evidence of an ardent love for this sandwich, Niçoise shopkeepers created a giant Pan Bagnat as part of a summer food celebration last August. This 40 meter-long (131 feet) sandwich required the use of 400 tomatoes.

Where to get it in New York: Bistro Cassis (restaurant page), and Nice Matin both serve a rendition of Pan Bagnat on their lunch and brunch menus. Using these recipes, the right vegetables and some crusty bread, you could also try your hand at making Pan Bagnat. Vegetarians who consider omitting the tuna should be warned that they are considered a scourge by the mayor of Nice. He was quoted as saying that the Pan Bagnat “has too often suffered attacks that have distorted it to make a type of vegetarian sandwich.”

AlwaysHungry: Flatiron Lunch

The Gluttoness — September 04, 2008

The AlwaysHungry Team hit up Boqueria for lunch this afternoon. We were able to saunter in past 3pm, grab a seat at the bar, catch the Federer/Murray match at the U.S. Open, all while sipping on some refreshing Rose Sangria. The menu was extra small at the odd hour and our lunch was relatively quick but there are two important things worth sharing:

1. The Dàtiles Con Béicon (bacon-wrapped dates stuffed with almonds and valdeón) are exceptional and represent the quintessential Spanish tapa at its finest. Between the sweet date, salty bacon, creamy cheese filling and crunchy almonds, you are instantly lost in an oblivion of decadent tastes and the most sumptuous mouthfeel.

2. No good can come from a pickled anchovie sandwich. Trust me. I thought the inclusion of apples would make for an intriguing amalgamation of flavors but the nauseating fishiness just overpowered all. I couldn’t even enjoy my multi-grain bread because it was tainted with fish juice. Sardines are one canned fish that make for superb sandwiches. Anchovies, not so much.

So lesson learned. Boqueria knocks it out of the park when it comes to fresh charcuterie and the swine-filled sandwiches are simply the best of the bunch. All sandwiches come with Mesclun Salad and Patatas Bravas (crispy potatoes topped with creamy aioli), which definitely come in handy when you order the anchovies. Never again.