Host Bridget Lancaster makes a showstopping Pan Bagnat (Provençal Tuna Sandwich).
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Sharp 🥄 seems like saying jumbo shrimp
Bridget I love your recipes and presentation. Thank you so much for giving us such a good and simple way to make delicious food. Love from Lahore, Pakistan 🇵🇰
Wow, good tips
Anyone else's mouth watering after watching this video?
>no cucumbers on a tuna sub
what are trying to sell here!!!!
Uhmmmmmm crazy stuff
I am starving 😝😝😝😝
Yum!
OMFG. That olive salad, that gorgeous baguette! I’m all about sandwiches, and pan bagnat is the ultimate picnic food. It makes me swoon. I can hear Piaf, and Non, je ne regrette rien!
Tuna fish😂
This is one of my husband's two favorite sandwiches. I get a million wife points when I make this for him. And because it's made to keep for a while it is perfect when he goes hiking for the day. Honestly if you make this sandwich for anyone you earn hero status.
This looks delicious but I don't think anything beats a good Nicoise salad.
Every Tuna sandwich I make at home is magnificent, I don't know what kind of garbage you make for your family. I make my lunch 5 days a week to take to work and always look forward my sandwiches when I have decided that it is tuna week. You are very sad sounding just like another typical wine swilling PBS elite talking down to to the working stiffs of this country. How sad ATK had become since Christopher left.
I could not find the nicoise olives and substituted kalamata olives as was suggested online. The sandwich was still quite good but the olive taste completely overpowered just about everything else. Is there either a better substitute olive to use or perhaps even something other than olives to allow the great tuna taste to shine through?
🤢
most mouthwatering sandwich ever.
We were quite keen to give this a try as soon as we saw this video. So we went out and bought all the stuff and invested some time to make it for today's lunch. Followed the recipe and process exactly. How'd we like it? Um … it's interesting, for sure. But there's just too much going on for us. Taste-wise it was sorta all over the place. It feels like a dozen flavors are all duking it out. I think I would have preferred to make this entire thing in salad form, where I could pick just one or two ingredients for each bite. We used really good tuna, then were disappointed to see the taste of it get drowned-out by the 16 other ingredients. Plus it was a bit of a mess physically. Take her seriously when she says to blot the tomatoes and to rinse and pat dry the capers and anchovies. Do whatever you can to keep the moisture level down. It was an interesting exercise, but I wouldn't make it again.
I need to make this for my next family gathering.
Had one of these in Nice earlier this month for the first time. Delicious, but this one looks amazing! I can’t wait to try making this…and then eating it!
It looks sooooo delicious
Fresh marjoram is difficult to find in many places. If you gave an alternative, that would be helpful.
Trying it again and again! Mwahahaha!
Looks really good, no lemon juice for the tuna?
OMG you can't call that a Pan Bagna! What a shame 😱
Pain Bagnat means Prisoner's bread… it's like a "Kitchen sink bread" where you put all ingredients of the fridge in… And it used to be made for prisoners back when prisoners were used as labor in France and in Provence which is the south next to (left of or west of) the French Riviera around my hometown Marseille 😊
Not a real pan bagnat at all (but it looks delicious by the way!) To make a REAL pan bagnat (words from nissart – language from Nice – who mean : "wet bread"), you have to use a circular bread. No mustard or parsley, capers or mayonnaise… its almost a crime for us, people from South of France !!! Use only olive oil to wet the bread, olive nicoises, garlic, tomatoes, anchovy, celery, radish, tuna, eggs, cebettes or news oignons, green beans, salt and pepper and that's all. And please don't mix anything. Salad, basilic poivrons or artichoke are sometimes used but these adds don't come from the real and original recipe from Nice. And don't toast the bread!! And a last word : it's not a provençal recipe, it's a nissarde recipe (county of Nice-Savoie and county of Provence where separated until 1871. The language and the recipes are a few differents).Sorry for my English.