Salmon niçoise Pan Bagnat
Join Us~ Live! This Sunday May 3rd on IG as we prepare this simple yet so delicious french dish. The pan bagnat is a jaw-dropping French picnic sandwich originating from Nice. The traditional sandwich is essentially a tuna niçoise salad on freshly baked crunchy french bread. My version offers a twist on this classic sandwich, using house-smoked salmon (or canned salmon if that’s what is left in your cupboard!), a gluten-free demi baguette, and served open-faced style with a to-die for vinaigrette that I promise you will want to put on everything~
The basic components of a classic niçoise salad includes fresh tomatoes, black nutty olives from the region of niçoise, hard eggs, and anchovies or tuna dressed up in olive oil . It now is also often paired with haricot vert (blanched green beans) and red-skinned potatoes with fresh greens.
For this recipe, I include all of the basic ingredients, swapping out the niçoise olives if hard to find for kalamata or another briny black olive and using delicious white mediterranean anchovies to make an addictively delicious vinaigrette with white onion, sherry vinegar, fresh lemon juice, whole grain mustard, garlic, herbs and french sea salt.
I also found Gluten-free French demi-baguettes in the store made by BFree Foods that were really delicious and turned out perfectly. You couldn’t even tell that it wasn’t “Real” french bread!
If you Try your hand at this easy to-make, quick french sandwich then let me know your thoughts and comment below! Bon Appétit
Yield: 2-4
Salmon Niçoise Pan Bagnat
Prep time: 15 MCook time: Total time: 15 M
A twist on the classic Niçoise for a delicious french picnic sandwich ready in 15 minutes!
Ingredients:
Vinaigrette
- 1 tablespoon aged Sherry Vinegar
- 1-2 white anchovies
- 2 tsp whole grain mustard
- 1/2 lemon, juiced
- 2 cloves raw garlic, chopped
- fresh thyme
- 2 sprigs fresh thyme, chopped
- 1/2 cup olive oil
- french sea salt
- freshly cracked black pepper
Pan Bagnat
- 1 loaf of Crusty French Bread
- 3 eggs
- 8-9 White anchovies
- 4 fresh campari tomatoes
- White onion
- Niçoise, kalamata or black olives
- 1 pint smoked salmon or 1 can boneless wild-caught salmon
- Thyme and flat-leaf parsley chopped
- french sea salt
- freshly cracked pepper
Instructions:
- Slice your French Bread in half and drizzle with olive oil, salt and pepper. Toast in a 325F oven until golden brown.
- To hard boil eggs, place them in a pot with a teaspoon of vinegar and fill with water just to cover. Place over high heat until boil, then turn off the heat and remove the pot from the hot stovetop. Let the eggs sit for 12 minutes and then place them in an ice-water bath to stop the cooking process. Dry, peel and cut in half.
- For the vinaigrette combine all ingredients, save for the olive oil in a blender and quickly pulse together. Drizzle in your olive oil as your blender is running to emulsify your vinaigrette.
- To assemble your open-faced sandwiches- place your salmon on top of your toasted bread, drizzle over your vinaigrette, add sliced tomatoes, thinly sliced raw onion, hard-boiled eggs, additional white sardines, olives, some additional freshly chopped thyme and flat-leaf parsley, salt and pepper. Serve with additional vinaigrette on the side. Bon Appétit
