How to Make French Bistro Classics Pan Bagnat and Salade Lyonnaise
Host Bridget Lancaster makes a showstopping Pan Bagnat (Provençal Tuna Sandwich, and ingredient expert Jack Bishop gives you the scoop on shopping for tuna. Finally, test cook Lan Lam prepares a French bistro classic—Salade Lyonnaise.
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Get the recipe for Salade Lyonnaise:
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Looks delicious 😋
When I was a kid, the tuna was packed in oil. I prefer my tuna packed in oil, over water.
That is a sandwich recipe.
when is atk gonna make an all sandwich cookbook…!?!
No, I don't think so. I completely disagree. I'd rather have Julia Child and Jacques Pepin's version with the anchovies! Blecch.
Perfect, bread perfect filling, outstanding recipe!!! My mouth is watering fir this sandwich, thank you!!!! 🥳🥳🥳🥳
Great suggestion on drying out the tomatoes!
That looks amazing!!! 🙂
Delicious 😋
I am so happy you made one of my all time favorite sandwiches, the Pan Bagnat, I can't wait to try it at home. Merci beaucoup, Bridget!
Bridget says, " You'll want to put the anchovy mixture on everything !". Ideas??
My only beef is the Lardons: they need to be sort of crispy, or crusty. Having them in the dressing just makes them soggy.
When Bridget and Julia first started co-hosting the show, my immediate reaction was "Cooking with Chip 'n Dale" (the chipmunks not the exotic dancers). But I say that with love because I like them just as much as the Disney characters. https://www.youtube.com/watch?v=c-E4eatxUAk
I'd eat that sandwich if it were raw sushimi quality tuna.
This is my absolute favorite salad…I’ve had it many times in Paris Bistros but I do love the addition of an anchovy or three😜over the top with the poached eggs!! Yummy!!
I had a non mayonnaise Italian tuna sandwich with tons of parsley in New Jersey that was to die for. I haven't been able to recreate it since.
The pan bagnat IS the ultimate tuna sandwich! Learned some very interesting info about canned tuna…thanks!
I just made this sandwich minus the egg and it was divine!!!
Okay, I won't get further than the olive salad. Sandwhich: after wrapping, wrap in foil, and dish towel. Put under person while driving to picnic.
Love this show informative and fabulously delicious food cook to perfection!
My great Grandfather is born and raised in Lyon France
Jack, the best canned tuna is to skip it, and choose skinless boneless canned salmon. Better flavour and not as dry.
I haven't made this in 10 years. Never thought of making a onion salad. Always did everything separately. The wrap and press is key
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That salad looks amazing.
REDICULOUS
"That is not a Caper, that is a Rat Turd!" Fantastic looking sandwich!
Love it 😍 😍😍😍!!!
For fun on the salade:
1) use duck eggs
2) substitute Mackerel for the pork
3) use a variety of chicories including Treviso, Castelfranco, Pan de Zucchero, and even some Puntarelle curls
À
Your speaking voice is wonderfully clear. And your enthusiasm is very evident! Thank you for posting this video, Lan Lam!
My favorite red wine vinegar, I think Pompeiian has the best fruity flavor, without it being overpowering.
that sandwich made me almost weep at its beauty