We usually want our sandwiches prepared with the freshest bread and served immediately, but not this spectacular summer sandwich. Day-old bread is a requisite for this recipe, as the dry bread really soaks up the dressing.
There are many versions of this classic Niçoise specialty. Pan bagnat, or “bathed bread,” is moistened with herbed vinaigrette, which is where the name is derived. This tasty sandwich, a specialty from the Nice region of France, can be found in markets and bakeries; it makes a quick and tasty lunch. Originally, the sandwich was composed of stale bread with the classic salad Niçoise tucked into it. Most of the time, it was mixed with hard-cooked eggs, anchovies, tomatoes, lettuce, and tuna.
