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Rebekah Peppler’s Sandwiches for “Hiking”
(Pan Bagnat)

There are sandwiches for immediate consumption, and there are sandwiches to be made ahead of time. Pan bagnat, sandwich of the Côte d’Azur, is the latter. The longer the assembled sandwich sits (up to a whole day or so) the more flavorful it becomes. Layer the sandwiches the night before or the morning of and pack alongside other “hiking” essentials. Or be like me and call the stroll down to the beach a hike and reason enough for a sandwich. At Chez Josy, a seasonal shack on Plage de la Salis in Antibes—which is a superlative place to “hike” to eat a solid pan bagnat—they offer anchovies as optional. That’s a yes for me, but as ever, as you like it.

Photo by Joann Pai


Makes 4 sandwiches


2 medium ripe tomatoes, cut crosswise into ¼-inch [6 millimeters] slices
Fine sea salt
¼ cup [60 milliliters] red wine vinegar
2 teaspoons Dijon mustard
½ small red onion, finely chopped
Freshly ground black pepper
8 small radishes, finely chopped
1 small seedless cucumber or ½ large cucumber, peeled, seeded, and finely chopped
½ cup [120 milliliters] extra-virgin olive oil
2 baguettes or 4 large, round, crusty bread rolls, halved lengthwise
Two 5- to 6-ounce [140 to 170 grams] jars tuna packed in olive oil, drained
¼ cup [40 grams] Niçoise olives, pitted (or larger black olives, such as Kalamata, pitted and halved)
4 large hard-boiled eggs, peeled and thinly sliced lengthwise
8 to 12 oil-cured anchovies, drained, if desired


Line a baking sheet with paper towels. Season the tomato slices with salt and place the tomatoes in a single layer on the prepared baking sheet. Let drain for 15 to 20 minutes.

In a medium bowl, whisk together the vinegar and mustard. Add the red onion, season with salt and pepper, and let sit for 10 minutes. Add the radishes, cucumber, and ¼ cup [60 milliliters] of the olive oil and stir to combine. Adjust the seasoning as needed.

Slice the baguettes in half lengthwise. Scoop out some of the insides from the center of each of the bread halves, discarding or reserving for another use. Drizzle each cut side of the bread with the remaining ¼ cup [60 milliliters] olive oil and season with salt and pepper.

Layer the tomatoes evenly across the bottom halves of the bread. Transfer the tuna to a small bowl and smash with a fork, then spread evenly over the tomatoes. Spoon the onion-radish-cucumber mixture over the tuna, then layer the olives, egg slices, and anchovies (if using) on top. Season with salt and pepper, then place the top halves of the bread on top, pressing down lightly. Wrap each sandwich tightly in plastic wrap or reusable beeswax wrap and place on a baking sheet. Place a heavy-bottomed pan or cast-iron skillet on top to weigh them down. Rest in the refrigerator for at least 2 hours, and up to overnight. Eat at room temperature.

From Le Sud: Recipes from Provence-Alpes-Côte d'Azur by Rebekah Peppler. Excerpted by permission of ‎Chronicle Books.

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