Pan Bagnet is a classic French sandwich, that is great for a summer picnic. It’s traditionally made with tuna, anchovies, eggs and vegetables, so it’s basically a meal on a roll.
My daughter and I picked up a couple at Les Gourmandises du Tilleul before hitting the autoroute to meet friends in St. Tropez.
Le Tilleul is one of our favorite stops in the hill town of St. Paul de Vence. Our family has enjoyed many a marvelous meal perched in their outdoor dining room over the years. They offer traditional fare, use excellent ingredients, and every dish is beautifully presented. For past posts on Le Tilleul click on gazpacho and/or fromage.
This is the first time we’ve had a chance to sample their take out fare. Les Gourmandises is positioned next to the restaurant and offers a variety of savory and dessert items pret~a~manger.
A Pan Bagnet is great way to feed a crowd. If you use a ciabatta loaf you can easily prepare a larger sandwich to be sliced and shared. I made one for a picnic lunch recently, here’s how I did it…
First, I cut away some of the bread on the lower half of the loaf, you can cut away more if you’d like.
Then I peeled and thinly sliced a cucumber, then put the slices in a generous amount of Vinaigrette {recipe below} to marinate for a few minutes. I happened to have had some saffron aioli on hand, so I spread that on each of the cut sides. Then I covered the lower portion with the marinated cucumber slices, and layered on ripe tomatoes, baby arugula leaves, basil leaves, thin slices of red onion, marinated artichoke quarters, capers, green olives, slices of boiled eggs, Italian tuna {packed in olive oil}, and anchovies.
Next, I topped it all off with another layer of the marinated cucumbers and sprinkled on a little more Vinaigrette. After wrapping the creation tightly in saran I weighted down with bottles of chilled champagne.
A few hours later, when we were ready to eat, we had pulled some bottles of rosé and had a meal of a sandwich ready to go.
Splendid Vinaigrette
This is a delicious, easy to make salad dressing that complements everything. We make it in bulk and store it in the refrigerator for up to 2 weeks. With this to dip into, everyone will eat many more vegetables than they ever intended to.
Roughly, here is the formula: 2 parts olive oil, 1 part tarragon vinegar, a large dollop of Dijon mustard and lots of chopped garlic. Put all of the ingredients in a screw-top jar and shake it up until the mix becomes beautifully emulsified.
Here are some more specific quantities:
1/2 cup of your favorite olive oil
1/4 cup tarragon vinegar
1 tablespoon Dijon mustard
1 teaspoon finely chopped or pressed garlic
Put all of the ingredients in a jar (screw top is best) and shake until it is completely emulsified, smooth, creamy and consistent.
Expand based on proportions or to taste.
One of the lovely features of St. Paul de Vence is the fact that there are fountains of potable water throughout the village. The day we visited, it was quite warm, so my daughter and I really appreciated being able to splash a little cool water on our faces before hitting the road.
Off to St. Tropez, please stay in tuned for a tour of the beach clubs…
I adore a good pain bagnet and yours looks delicious. And I will try your dressing – love a classic vinaigrette. Been so busy I haven't been able to visit and travel vicariously with you – I'll have to go back and see what I've missed. Looking forward to St. Tropez!
Wow. Emily! I feel like your post took me on a mini vacay! Now I'm hungry. M.
Emily,
I have wanted to visit St Tropez for so many years….I can't wait to see it through your eyes! Loving this pain bagnet…my kind of meal.
Looks like you are where the sun always shines and each day is paradise. Enjoy!!!
xoxo Elizabeth
Anything said ahead of….. "before hitting the autoroute to meet friends in St. Tropez." is a blur. 🙂
What a dreamy life you've created for yourself and your family. To think (or even imagine) that this is an area you have visited on multiple trips – well done!
Cheers!