HAPPY LABOR DAY!
Can you believe it — Labor Day Weekend already! In our part of the world it signals the last of those coveted summer days. Celebrated in Canada as a national statuary holiday week-end. With the many picnics, gatherings and what have you, this specialty sandwich came to mind.
The ‘pan bagnat’ originated in Nice, a city in the south of France that borders the Mediterranean. The name translates to ‘wet bread’ due to the fact that the traditional sandwich is filled with a ‘Nicoise’ salad. This salad generally consists of leafy greens, olives, hard cooked eggs, with the main proteins being tuna fish and anchovies. It is then dressed with a Dijon vinaigrette.
Although it is typically a French sandwich, it is enjoyed by people all over the world. Overtime, many variations to the classic pan bagnat have been made. For those not fond of fish, ham, chicken and salami are good alternatives. For the vegetarian, artichoke hearts, raw peppers, steamed green beans and shallots. The bread used is usually a round, hearty artisian style bread so that the texture is both crusty and chewy.
To make the sandwich, the center of the loaf is scooped out and the filling is layered inside. It is then refrigerated for at least 2 hours or overnight before slicing and serving. Once the flavors all meld together the taste is incredible, the perfect sandwich for a crowd.