PAN BAGNAT

Pan Bagnat

Preparation time: 15 minutes

4 ripe tomatoes
2 small green bell peppers (Bull’s Horn variety)
4 spring onions
250g broad beans
4 baby artichokes
½ lemon • 16 black Niçoise olives
4 hardboiled eggs
4 round white bread rolls
1 clove garlic
8 anchovy fillets in olive oil, or 2 cans of tuna flakes in olive oil
8 basil leaves
Olive oil
Red wine vinegar
Salt and freshly ground pepper

Wash and slice the tomatoes. Wash the peppers, remove the seeds and cut into thin strips. Finely chop the spring onions. Shell the beans. Prepare the artichokes: cut into thin slices and rub the cut surfaces with the lemon to prevent them from darkening. Pit the olives. Cut the eggs into slices.

Cut the bread rolls in half at two-thirds of their height. Scoop out some of the interior. Peel the garlic clove and cut in half then rub the inside of the bread rolls with it. Mix together 4 tbsp. olive oil with 1 tbsp. red wine vinegar, salt and pepper. Soak the bread in this dressing.

Dress one half of each bread roll with tomato, pepper, spring onions, beans, artichokes and olives. Arrange the slices of boiled egg, anchovies (or tuna) and chopped basil leaves on top of the filling. Season then top with a drizzle of olive oil and close each Pan Bagnat by pressing down firmly with your hands.

Leave in the refrigerator for 1 hour, for the flavors to blend.

Note: You can also include slices of radish or finely chopped celery in your Pan Bagnat, or use frozen broad beans (provided they have been thawed of course!).