Pan Bagnat

Pan bagnat is a sandwich specialty of Nice, France, made from pain de campagne, a whole wheat country bread, filled with a salade nicoise of raw vegetables, hard-boiled eggs, and anchovies or tuna, dressed simply with olive oil, salt and pepper, never mayonnaise. Its name comes from the Provencal Nissart words pan banhat, meaning bathed or wet bread, describing how the bread is rubbed with garlic and soaked in olive oil, traditionally using bread that was a day old. Other ingredients recorded for the filling include radishes or scallions, green bell pepper, tomatoes, olives, basil, and sometimes arugula, artichoke or red wine vinegar. The soaked, oil-infused bread is central to the sandwich's character and gives it its name. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/