In one of my previous posts, I promised you a variation of my pan-bagnat, a sandwich originating in Nice composed of bread ‘bathed’ in the ingredients mainly found in the popular salade niçoise. The recipe can be a major of source of debate. Which ingredients are traditional? How much dressing? Anchovies or no anchovies? Egg or no egg? But we won’t worry about that for now. We’ll just take the idea and give it any fanciful twist we like!
(more…)