Monaco: Pan Bagnat (Stuffed Sandwiches, Monégasque Style)
Pan Bagnat is the name for this stuffed sandwich in Monaco and in France (where the name is hyphenated). The fillings can vary. For example, Bordeaux-born Monégasque Celine Beteta Wong, who works in the office of the Monaco Consulate in New York, says she also fills her Pan Bagnat with tuna. It can be a complete meal - great for a picnic or bag lunch.
- 4 round rolls
- 2 anchovies, rinsed and chopped
- 1 teaspoon olive oil
- 1 medium onion, minced
- 2 small black olives, rinsed and pitted
- 1 green pepper, cored and thinly sliced
- 1 tomato, sliced
- 1 hard boiled egg, chopped
- 1 tablespoon vinegar
* 1. Slice the roll in half horizontally. Remove part of the bread to allow space for the filling.
* 2. Divide all the filling evenly among the 4 rolls. Begin by drizzling the bottom of the rolls with a little oil. Drop some onion, bell pepper, tomato, egg, anchovy (if you are using it) and olives into each roll bottom (the filling amounts are personal choices).
* 3. Season to your taste with viengar. Cover each roll with a top half. Serve cold.