This Monaco-style Pan Bagnat is a refined variation of the traditional French sandwich, layered with anchovies, hard-boiled egg, roasted peppers, tomatoes, olives, and a touch of caviar on a bed of caramelised onions, all nestled inside crusty bread drizzled with olive oil.
About Pan Bagnat
Pan Bagnat is a classic Provençal sandwich from Nice, France, essentially a salade Niçoise tucked into rustic bread.
Traditionally made with crusty round loaves like pain de campagne. The bread is soaked with olive oil (and sometimes a splash of vinegar) to soften it just enough without losing its structure. What makes it unique is the way it’s assembled. The fillings are layered generously, and then the sandwich is pressed and left to rest. This allows the flavours to develop, it is enjoyed at room temperature.
Pan bagnat sandwich is the kind of dish made for beach days, lunches on the train, or a relaxed meal in the sun. The name pan bagnat means “bathed bread”, a nod to its olive oil-soaked origins as a thrifty, working-class way to revive yesterday’s bread.
Monaco-style Pan Bagnat Ingredients
- bread – Buy rustic rolls, Pain de champagne (French sourdough) or similar crusty bread that holds its structure but softens when soaked.
- olive oil – Unfiltered is the best.
- vinegar – Red wine vinegar is traditional, but balsamic or apple cider vinegar can work if you prefer a sweeter, rounder acidity.
- anchovies – Buy salt-cured anchovy fillets packed in olive oil, typically sold in tiny jars or tins. Not to be confused with canned sardine-style anchovies.
- caviar – Lumpfish roe is a great, affordable option that adds a touch of briny richness. If you prefer to splurge, go for high-quality caviar.
- roasted peppers – Jarred or homemade.
- tomatoes – Use fresh, ripe, and sweet tomatoes.
- olives – Buy Niçoise or Taggiasca black olives, or substitute with Kalamata olives if unavailable.
- onions – Use yellow onions, if you want extra sweetness use the red ones.
- egg – Fresh and organic, free range.
More from Monaco:
Monte Carlo Salad
How to make Pan Bagnat sandwich with anchovies
- Caramelise the onion first, so it has time to cool while you prep everything else.
Chop or slice it and then fry it with sugar. Once soft and golden, remove from the heat, drain and set aside.
- Cut the bread roll in half horizontally and pull out the soft centre from both sides. You want room for the filling. Drizzle the inside with a good amount of olive oil.
- Now prepare the rest. Boil the egg and when cool, slice it into rounds. Cut the tomato into slices and scoop out the seedy middle. Halve the olives lengthwise.
Cut the roasted pepper into thick strips or halves, depending on the size, something easy to layer without overwhelming each bite. As for the anchovy fillets, leave them whole.
Assemble the Pan Bagnat anchovy sandwich
- To build the sandwich, start with a layer of caramelised onion on the bottom half. This creates a sweet, savoury foundation and helps protect the bread from excess moisture.
- Add the roasted red pepper strips, arranging them in a flat, even layer.
- Lay the anchovy fillets over the peppers, spacing them so their flavour is present in each bite.
- Place the sliced hard-boiled eggs on top of the anchovies in a single layer.
- Spoon a small amount of caviar or lumpfish roe over the egg slices.
- Arrange the tomato slices over the caviar. Season lightly with a pinch of salt.
- Scatter the olives over the tomato layer. Drizzle with red wine or balsamic vinegar.
- Top with the other half of the bread and press gently to close. Leave it to rest for 15 – 20 minutes. This helps the flavours come together and gives the bread that soft, olive oil–soaked texture that makes Pan Bagnat so good.
- Serve at room temperature.
Varieties and serving suggestions
If you’d like to try a simpler, more traditional version of Pan Bagnat, you can use tuna, fresh green pepper, and raw onion instead of roasted or caramelised ingredients. This is closer to the rustic French style, where everything is chopped and gently mixed before filling the bread.
I served this version in two ways:
- On rustic sliced bread, as open-faced sandwiches, perfect for a light lunch or to serve as appetisers.
- In mini rolls – great for parties or picnics; easy to prepare and serve.
Recipe Card
Monaco-Style Pan Bagnat Anchovy Sandwich
Ingredients
- 1/2 onion
- 1 tsp sugar
- 4-5 black olives
- 2 roasted red pepper
- 1 hard-boiled egg
- 1 large tomato
- 1 tsp balsamic or apple cider vinegar
- 6 anchovy fillets
- 2 tsp lumpfish roe or caviar
- 4-5 tbsp olive oil
- 2 rustic bread roll
Instructions
- Caramelise the onions: Slice the onion and cook with a pinch of sugar in olive oil for about 15 minutes, until soft and golden. Strain and set aside to cool.
- Prepare the bread: Cut the rolls in half and remove some of the soft inside to make room for the filling. Drizzle both sides generously with olive oil.
- Prepare the fillings:Boil the egg (10 minutes), cool and slice.Slice the tomato and remove the seeds.Halve the olives lengthwise.Cut the roasted pepper into strips.Leave the anchovy fillets whole.
- Assemble the sandwich: Layer in this order: caramelised onion → roasted pepper → anchovies → egg slices → caviar → tomato → olives. Drizzle with vinegar.Sprinkle a pinch of salt over the tomato slices.
- Top with the other half of the bread and press gently. Leave it to rest for 15 – 20 minutes.
- Serve at room temperature.
Notes
Please note actual values may vary depending on the specific ingredients and quantities used, especially the type and amount of olive oil, bread, and anchovies, which can significantly affect the calorie total. Calculations are based on standard ingredient values and may differ from nutrition labels on branded products.