Pan Bagnat: the famous French healthy sandwich from Nice in the south of France

[@Hollis_has_questions]

Ah Stephane, I love the pan bagnat so much! Since I love it with both anchovies *AND* tuna, I make a tapenade with anchovies and olives, maybe some preserved lemon too, and spread it on the bottom of a baguette. Then I pile on the tomatoes, onions, chunked tuna (the good tuna in oil that costs a lot but is well worth it), some arugula, sliced hard-boiled eggs. I sprinkle a lovely ramp chardonnay vinegar over it before topping it with the other half of the baguette (which has been lightly smeared with the remaining tapenade). *HOWEVER,* I like to wrap it and press it under a weight, at room temperature, for at least an hour before unwrapping and devouring it!

[@SchlagerFreund]

I had this a couple of years ago when I was in the Provence. It's so good. Especially during summer. The fish and vinegar make this very refreshing.

[@terezaflaxman837]

I made this sandwich for my family lunch today. Everyone loved it. I didn't have the celery leaves so I used arugula. It was delicious.

[@AliaaAli82]

I big a fan of you . you are the best french chef I have ever seen my best wishes from Sweden

[@shayannesmith3953]

Chef, guess what?!? I’ve mastered COQ AU VIN and Cordon Blue. I LOVE LOVE LOVE FRANCH Cuisine. Beijos do Brasil 🇧🇷💋

[@Surv1ve_Thrive]

Merci! bon souvenirs de (bon) pan bagnant à Nice etc. Good memories of (good) pan pangnat in Nice etc.

[@seanbryant2848]

This is exactly what I had for lunch today... so lovely... so satisfying...

[@xiaotuzi.fnb1]

And really you are the best French cuisine Chef on youtube ... You are a Pro and simple

[@miyounova]

Probably the closest version to the real pan bagnat I've seen from anyone not in Nice, so kudos for that! Oh but very importantly, it's never called a pain bagnat, it's pan, always.

[@dhwanipanchal9904]

I love France 🇫🇷

[@natpop4910]

My favorite sandwich! Ate this sandwich in Nice France practically everyday! 😄

[@jacksnyder3616]

Your channel is an oasis for the times, thank you for posting.

[@andysbg77]

Great dish for a HOT Summer!!!! Magnifique!!!

[@DJNyagra]

This sandwich looks amazing. I love the use of dressing rather than mayo or the likes. It's easy to make also

[@thewirywhisk7435]

I absolutely love the French Cooking Academy - your channel has inspired me to start my own culinary journey on you tube! Your recipes are easy and delicious and you have such a nice way of talking your viewers through each recipe. Cheers!

[@fussyrenovator7551]

He’s terrific isn’t he.

[@hrvojeborosak1400]

same here ;)

[@xiaotuzi.fnb1]

Thank you Stephane ... i remember this sandwich , there was a restaurant in Beirut 40 years ago, used to make this amazing sandwich, and yes 2 versions, one with anchovies and the other with tuna. By the way, Paul the bakery makes this bread and it is called "Faluche" , i love it

[@lightawake]

I LOVE this gorgeous sandwich, which I only ever had once in Nice. Thank you for showing us the authentic recipe!!

[@wok1978]

thanks chef I tried it, and it was so good tastes so fresh, perfect for summer Im planning to make this many times in this summer!

[@williamwatters9928]

You are so fortunate to be able to get such marvellous looking bread.

[@nbntelevision1]

I’ve been making this sandwich all summer, but it was a recipe from Jennifer Patterson of the BBC’s “Two Fat Ladies.” I can not wait to try your method! It looks fantastic.

[@redwingfan9393]

Grab that crab Clarissa! Eat that meat Jennifer!

[@joealcoset6387]

Love your KZbin channel and especially the “little history lessons”... keep them coming

[@farmerbob4554]

Lots of different flavors and textures in this sandwich. I really like this recipe.

[@5rd5rd5rd]

i wish those were french learning vids as well ...so perfect

[@tshampoo7762]

This looks absolutely delicious, my children would love it with the tuna version. I think that’s supper sorted!

[@normacoope8239]

Looks utterly delicious

[@MrPaulosidney]

Hi Stéphane how are you? I am absolutely absorbed by the content of your channel. It's fantastic on how much I could have the opportunite to learn a little bit of French Cooking in an easly and simple way. Thank you!!

[@mrbishop9844]

Etant Niçois, je voudrais te preciser qu il manque quelques ingrédients clés a ta recette: des radis en lamelle, de la roquette et des feuilles de basilic. Normalement y a aussi des fevettes et artichaux violet mais c est plus dur a trouver. Bon apres c est thon ou anchois, c est vrai, mais le thon est qd mm dominant. Merci pour tes videos, t'es super!

[@FrenchCookingAcademy]

ok merci je l’indiquerais dans la description de la vidéo 👍

[@georgebetar923]

Very nice demo, simple and classic sandwich... ty

[@jbkhan1135]

It looks delicious! Great work and merci pour le video!

[@sharonlatour6230]

That looks really good! Thank you!

[@grandpacavendish4422]

Looks awesome, Stephan! This sandwich has Summer written all over it.The only thing that I might do is to toast the bread(but, only if at home, of course). I will make this tomorrow. Be Well. Ed, from New York.

[@FrenchCookingAcademy]

thanks and take care too

[@carmenmiller5701]

Thank you Chef, this looks so delicious & healthy...and I love anchovies!😋

[@pipmitchell7059]

Aka salade niçoise in a roll. Looks delish!

[@kaybrown4010]

I’d definitely eat that! Edit: I definitely ate that. Followed the recipe exactly, and it was phenomenal! Merci beaucoup! ❤️

[@adnkanibal]

It looks excellent ... but could you also show us some cuisine from the northern part of france?

[@dwaynewladyka577]

That sandwich looks very tasty. Cheers, Stephane.

[@FrenchCookingAcademy]

it’s really worth a try

[@melenatorr]

@@FrenchCookingAcademy Except for the anchovies, it looks scrumptious, so simple and flavorful. I love going to France, and part of the reason is not only the food itself, but the culture that allows you to relax, enjoy, and just really savor the whole experience. One of my favorite memories is a simple lunch of salad, bread and wine in Avignon, seated outside, looking over the Rhone, and quietly reading. This sandwich makes me think of a salade Nicoise between two halves of bread. Can't go wrong! Thank you for this.

[@FrenchCookingAcademy]

@@melenatorr glad it brought back some memories

[@ChateauShack]

I'm having one now - I didn't have celery leaves so I put baby spinach, damn good!!

[@Mibular]

This looks so delicious!

[@oliverlegarde8966]

Wow healthy burger 🍔😋

[@raginidjit457]

Looks like a salad on bread... I will definitely have to try it!

[@morvegil]

Reminds me of being on the Promenade de anglais

[@rickmaldoo4205]

Looks amazing and simple....I will try and return to leave say how it was recieved

[@FrenchCookingAcademy]

let me know how it was

[@rickmaldoo4205]

@@FrenchCookingAcademy just tried today and my family enjoyed very much, tasty and fresh, nice and easy and delicious.....merci

[@fitzbarbel]

gorgeous, thanks

[@dertobbe1176]

Holy... That tomato looks great

[@knotwerken]

I have never seen a sandwich like this ... gonna give it a try ... 2 thumbs up!!!

[@donnamcmanus7360]

If anything would make me willingly (or knowingly) eat anchovies, this would be it🙂 Really appealing sandwich!

[@HamCubes]

I absolutely detest all fish and seafood. It all smells like some awful bromine compound to me when fresh, and if not fresh, it smells like bromine and ammonia. But I actually will eat a dressing made with anchovies. The key is to purchase the Spanish anchovies in olive oil that are sold with a little fork attached to the jar. No one, not even people who enjoy fish likes those metallic-tasting cheap anchovies. Most of the anchovy will dissolve into the vinaigrette the way Chef demonstrated. And they add a salty umami flavor that cannot be duplicated without the anchovies. I urge you to give them a try and see how such a tiny fish can have a huge impact on your tastebuds!

[@billcrutchfield3864]

Love your channel

[@woold.581]

Thanks, it tastes delicious!

[@mosedavid1]

Looks nice.. especially the dressing - love those salty little buggers! Have to say though, I would never use those type of black olives after I saw how they were made - always go for the dark red ones (the ones that don't taste like soap) rather than the chemical cocktail ones.

[@MrVovansim]

Looks great. Love anchovies, personally, and we have good tomatoes right now, so will definitely give this a try!

[@HoneyDiary1849]

Looks delicious 😋

[@fredericlepee6507]

Il doit être très bon aussi ! But in the recipe of those we eat in Nice (I am from there) there is Tuna fish *and* anchovies, no celery but basil and young fresh onions instead round onions. But it's close! Oh! and I almost forgot: radish!

[@ignoblesurfer6281]

What about the bread? I thought it was made with crusty bread.

[@fredericlepee6507]

@@ignoblesurfer6281 The bread here is the right one. As in local dialect "bagnat" means "soaked" because you have to dip the bread in olive oil and a bit of vinegar before to add the ingredients, it is not supposed to be crusty or crispy. And most Pan Bagnats are sold in shops where they make it early in the morning...

[@ignoblesurfer6281]

@@fredericlepee6507 I see, thank you!

[@JimOverbeckgenius]

I live in Italy but near Nice - hence, I immediately tried this sandwich. My wife began mocking me about the celery tops, but I must say this idea is a fail - hence, I substituted avocado for anchovies, which overpower & spoil the eggs, and the whole thing improved immediately. Italian ciabatta also helps.

[@miyounova]

This is not a pan bagnat. And your version is not a pan bagnat either.

[@JimOverbeckgenius]

@@miyounova There's always room for improvement - e.g. - try plastic surgery.

[@sehpianist2369]

Looks amazingly delicious 😋 Can’t wait to make this 😊

[@FrankygoestoHobbywood]

that's delicious..!

[@Artsificial]

C'est si bon!

[@sarab6415]

Fantastic!

[@shk7990]

Awesome😊👍

[@chefdevon]

Looks exciting Chef!

[@joelhammer3538]

Great channel, love the vids💙🐓👌🏿

[@ianlewis4383]

Made this sandwich a couple weeks ago, and holy shit so good. That anchovy dressing 🤤

[@behringerm]

I may have missed it, but do you have a full video on how to make hard boil eggs that do not have green or chalky yolks?

[@aidanclarke6106]

Put your eggs in a pan, cover with cold water, bring to a boil and maintain a gentle simmer for 9 minutes. Then put them in cold water.

[@debradowling800]

Try the steaming method. Put the eggs in a steamer basket over boiling water for 12-13 min. Saw this on the serious eats website, makes them perfect and easy to peel.

[@ginafriend1690]

Oh my gosh Stéphane .. with that voice and "big mattress" .. Oui oui! I'm sorry .. I couldn't help myself 😊. This sandwich looks divine! Thank you, and I will be sharing your video with friends. À votra santé!

[@FrenchCookingAcademy]

🙂thanks

[@sipesthebest128]

Absolutely gorgeous... but I would skip the onions & peppers and would add tuna.

[@nawalaziz1740]

Yummy 😋. Following the devastating Beirut explosion, I need a long indulging vacation in the south of France. Just cruising in the lovely villages, and eating succulent food.

[@mlcarv]

The best sandwich in the world... ;)

[@sgr7565]

One of the Best. Vietnamese banh mi IS better in my opinion 😁

[@mlcarv]

@@sgr7565 haha... I'm biased for sure. But Banh Mi is close second. :)

[@COOKINGFROMTHELOFT]

"It's like a big mattress..." MDR! LOL!

[@dantemasurame2829]

Naisee that bread ITS like a ciabatta.❤️👌

[@SyArcherzr]

Nice

[@janokolarovic2002]

When i first ate this... My god this was the best sandwich what i ever ate

[@TeddyAura]

I tried in Nice. It was delicious but you need to be very hungry.

[@delphzouzou4520]

Yes, that bread is big. I always end up leaving half of it.

[@olgaguadalupeortegadavalos1551]

An option is to put the onions in lemon juice or vinegar before you use them

[@harleydancer9045]

A salad on a bun. Kewl

[@rpm773]

Don't forget the mint or chewing gum! I love all these flavors, though...going to make it.

[@eduardoinagaki]

Americas test kitchen just made their version of this recipe. have a look

[@TrueBliuNineleven]

This looks amazing! Is it possible to use smoked salmon, for example, instead of the anchovies? :)

[@FrenchCookingAcademy]

the usual replacement is tuna but look if love salmon why not 🙂

[@axiomist4488]

If I put that sandwich with all that salt in the dressing, it'd probably come out of my nose from the reaction. Theres extra salty dressing on the bread and then you put 3 tbsp. of salty dressing on the sandwich !!! Good heavens, man !

[@jcarlovitch]

Anyone who doesn't like anchovies should be launched from a circus cannon into a giant bee hive.

[@pipmitchell7059]

Lol, Ernest Bigot! Hear hear!

[@delphzouzou4520]

Send me first, I hate anchovies.

[@jcarlovitch]

Delph Zouzou if I were in charge you would be made to walk through the town square chanting “shame, shame, shame” as the village children throw pee filled balloons at you.

[@presidentstaatshoofd473]

OMG! A Pan Bagnat should have tuna!!! Ansjovis is optional. Pan Bagnat should be cured for several hours including! the vinaigrette. You eat it on a picknick as a lunch with a rosé du Var. At the Côte d'Azur special round breads are made for it, but a ciabatta will do elsewhere.

[@Hollis_has_questions]

I wondered if I just missed the tuna part, but No!

[@Strohkopfs]

This is basically a Salad in Bread?

[@layanpipoo9894]

ياريت في ترجمه شكرا

[@אדוארדבלומנטל]

Tunsian frecase sendwich???

[@rbnutwood4659]

Miam!

[@ramg2112]

Not a fan of sandwiches, but thumbs up anyways! And I would have eaten that runaway black olive as well...

[@dannyceasar547]

🥂🥂🥂

[@SailfishSoundSystem]

I wonder if you used cilantro instead of celery leaves like a Bánh mì sandwich?

[@Gisbertus_Voetius]

I've never understood the "bread" that is sold in plastic. There is no crust, no flavour, just a spongy nothing.

[@ouxu597]

indeed, its rubbery and sweet

[@TC-xh5wp]

How is it that tomato looks like it has to be in France?

[@toosiyabrandt8676]

HI Reminds me of a salade Nicoise! I LOVE hard boiled eggs and anchovies together! Shalom to us only in Christ Yeshua.

[@kimyoung3484]

😁😁😁😁😁😁❤️

[@kennymonty8206]

Very Nice. Ha, you see what I did there? Nothing will ever be funnier than misunderstandings. I know it might be a bit of a Pain, but could you show us how to bake the rolls? Ahhh, I did it again! God, I am so ashamed right now!

[@kycklingcurrygryta9697]

Where is le mayonaise???

[@WiglyWorm]

What do you do if you're an american and we wouldn't know good bread if a frenchman threw it at our face?

[@ezzovonachalm9815]

Si vous voulez impregner vos pantalons d' huile d' olive extra vergine, mangez un pan bagnat assis ou en marchant !

[@floydpitt7590]

To be a traditional nissard pan bagnat, it should be day old bread, not fresh.

[@serenadonnet8169]

Je n'ai jamais vue un pan bania avec une vinaigrette

[@jhnshep]

un bol avec Marius ecrit, mdr Pagnol leve son verre.

[@tirnoschidragos3415]

Having arround 1k calories just from oil and bread is not that healthy. Still is very yummy

[@MrAkatta]

since when olive oil and bread are not healthy? :) just take a look around europe s villages and see whats in the menu at 80 years old +

[@rabbit_scribe]

Sounds delicious but I have a horror of wet bread, no matter what it tastes like. It's a texture thing. It might be heretical but I think I'd have to cheat with a little lettuce top and bottom to make sure the dressing didn't touch the bread 😋

[@ChateauShack]

Un pain baignant dans l'huile? Pan Bagnat...