This expression literally means "wet bread" (of olive oil).
It is actually a kind of sandwich whose crumb is impregnated with olive oil, garnished with onion, anchovies, minced celery, black olives, etc.
You can also spread the crumb with anchovy purée before filling the bread, which must be round.
Difficulty:[usr 2]
Split the bread open in half without separating the two halves. Remove two-thirds of the crumb. Peel the garlic clove and rub in the remaining crumb, then drizzle with a little oil. Book.
Wash the tomato, dry it and cut it into thick slices. Peel the onion and cut it crosswise into regular rings, undo them into rings. Cut the hard-boiled egg into slices, drain the anchovy fillets and pat them dry. Pit the olives and squeeze the juice from the lemon.
Prepare a vinaigrette with the lemon juice, a little oil, salt, pepper and chopped tarragon or parsley.
Garnish the bread with the tomato and onion rings, add the hard-boiled egg and the anchovies, then the olives. Drizzle with the vinaigrette and close the bread.
Originally, pan bagna (or pan bagnat) was a kind of Niçoise salad in which stale bread was crumbled and rubbed with garlic. You can also add bell pepper, tuna and basil.
