I remember the first time I experienced a Pan Bagnat – I was a student in France and had taken my first trip to Nice. My first bite stayed with me from that moment– partly because I love all the fresh spring-summer ingredients which paired perfectly with tuna and the magnificent French round crusty loaf that it was served on. I have been making them at home ever since and still enjoy them when I am travelling on the Côte d’Azur.
The secret to success with this recipe is using the freshest ingredients and a good quality olive oil. If you love Salade Niçoise, a fresh tuna salad from Nice, you will love the Pan Bagnat.
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