Pan bagnat

    20 min

    This is the ultimate French fast food - healthy and so appetising. Easy to make and great for lunches and picnics.


    Denbighshire, Wales, UK
    2 people made this

    Serves: 4 

    • 12 anchovy fillets
    • 4 bread rolls
    • 1 garlic clove, halved
    • olive oil
    • 1 lemon
    • salt
    • 2 firm tomatoes, sliced
    • 4 radishes, sliced
    • 1 small onion, sliced
    • 2 hard boiled eggs, peeled and sliced
    • 1 green or yellow pepper, sliced into thin strips
    • 16 black olives, pitted and sliced

    Prep:20min  ›  Ready in:20min 

    1. Dip the anchovies in fresh water to desalt them.
    2. Cut the bread rolls in half and remove the soft white middle from the centre of each half.
    3. Rub the inside with the garlic clove, then drench with olive oil and sprinkle with salt.
    4. Finally, layer the inside of the bread roll with the sliced tomatoes, pepper, radish, onions, egg, olives and finish with the anchovies.
    5. Drizzle with lemon juice and olive oil.
    6. Top with the top of the bread roll and enjoy!


    You can wrap them in cling film or foil and put in the fridge overnight and they will be ready for your lunch or picnic. They seem to improve if left this way as the bread becomes soaked with the olive oil which is how they should be. If you don't like anchovies you can use tuna instead or simply have a vegetarian version.

    See it on my blog

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