Originally from Nice, pan bagnat is the name given to a type of sandwich that is very popular in Alpes-Maritimes. Traditionally, it is made of tuna (or anchovy depending on the variant), raw vegetables (tomatoes, peppers, onions, black olives, fava beans, radishes, etc.), basil, hard-boiled egg and oliveoil. This is combined with a round loaf specially made for the pan bagnat. If you have time, it tastes great with a rosé wine from the region.
Originally, the pan bagnat, which means wet bread in Occitan, was the snack of fishermen, who used local and cheap ingredients for their lunch. This complete meal, which is the sandwich version of the salad niçoise, kept them going for a full day's work.
The pan bagnat is found everywhere in Nice,and for the last few years there has been an authentic pan bagnat label, enabling you to enjoy fresh produce of high quality.