Serious Eats: Recipes
Dinner Tonight: Pan Bagnat
This doesn't happen often, but some sandwiches actually taste better when they're made ahead of time, when the ingredients mingle and marry over time and soak their juices into sturdy bread to soften it just enough (the most important part is sturdy bread—soggy bread is at the bottom of most people's list of what's delicious). It's true of the classic New Orleans muffaletta, and it's true of this delicious concoction hailing from Nice, France, which I stumbled on it flipping through The Ethical Gourmet.
Like the muffaletta, olives play an important role in this sandwich, alongside diced green pepper, red onion radishes, fresh basil, tomato, and artichokes. Slices of hard-boiled egg and little anchovies finish it off. It sounds like a lot, but in the same way that the Niçoise salad is greater than the sum of its parts (the ingredients are actually pretty similar), so it is with the Pan Bagnat. If you're not too keen on anchovies, tuna would be a perfect substitute.