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Pan Bagnat

Chef Laurent Gras Recipes

Pan Bagnat

Alta Editions

In this classic sandwich, salty, sweet, and tangy flavors meld with tuna, olive, egg, and raw vegetables typical of the Mediterranean.
— Laurent Gras

This Provence-inspired Pan Bagnat recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

6-8 servings   |   Prep Time: 25 minutes   |   Cooking Time: None

 

Ingredients

For the Vinagrette

  • 2 tablespoons (30 ml) red wine vinegar
  • Sea salt
  • Freshly ground black pepper
  • 2 ½ tablespoons (50 g) Dijon mustard
  • ¾ cup (200 ml) extra-virgin olive oil

For the Sandwiches

  • 4 small ciabatta, Italian rolls, or small country rolls
  • 4 ripe tomatoes, thinly sliced
  • ¼ pound (120 g) fresh fava beans, if in season, peeled
  • 8 breakfast radishes, thinly sliced
  • 1 cucumber, peeled, split in half, seeds removed, and finely sliced
  • 1 small green pepper, seeded and minced
  • Sea salt
  • Freshly ground black pepper
  • 4 leaves lettuce, split along the stem
  • 4 hard-boiled eggs, sliced
  • Two 6-ounce (170 g) cans solid white tuna packed in olive oil, drained
  • 1 small red onion, thinly sliced, separated into rings
  • 24 pitted black olives
  • 8 anchovies packed in olive oil

Method

For the Vinaigrette

  1. In a mixing bowl, combine the vinegar with a pinch of salt and some freshly ground black pepper. Whisk in the mustard. Slowly pour in the olive oil while whisking to create a creamy emulsion. Taste the vinaigrette and adjust the seasoning, if necessary.

For the Sandwiches

  1. Split the rolls in half. If the crumb, or inside of the bread, is very dense, remove some with your fingers, being careful not to break through the crust. Spread a spoonful or two of vinaigrette over the bread. Arrange a layer of tomato slices on the bottom half of the roll, close the roll, and press the sandwich to release some of the tomato juice into the bread. Open the sandwich and layer the fava beans, radish, cucumber, and green pepper on top of the tomato. Season with sea salt, black pepper, and more of the vinaigrette. Cover with the lettuce leaves. Arrange the sliced egg, tuna, red onion, olives, and anchovies on top next. Close the sandwich and wrap tightly in aluminum foil. Leave in a cool place for at least 2 hours before eating.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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