After 13 years of salaried man life in Paris, I took my Grand Diploma at The French Culinary Institute in New York. Now, I am Sous Chef at The French Consulate here in Manhattan.
On this blog, you will find info, tips, recipes and more from my hands-on experience...
Apr 22, 2009
Pan Bagnat sandwich
I recently prepared some mini pan bagna sandwiches for a small reception (18-20 guests) in Upper East Side, New York. something elegant and easily eatable on finger. I used mini brioche buns bought at Grace's Market (also available at Eli's) in the near area. I added a toothpick with half an olive and a diamant shaped bit of anchovy. Nothing sophisticated but tiny pretty!
As I was browsing on the web for ideas on Pan Bagna, I discovered a huge number of ressources on that subject, from multiple recipes, history and even songs about it!
Here, you can learn (in French) that Pan is the name of a young shepperd boy for whom his mother prepared this special sandwich in the town of Nice in Provence (South East of France). Later, in the meadow, as he found the bread too dry, he drizzled some olive oil to soak the bread (bagnat, baigner in French). In fact, the mother had recycled some leftover of the famous Salade Nicoise since the ingredients are similar...