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Pan Bagnat
Recipe courtesy Alton Brown, 2004 Show: Good Eats Episode: Sandwich-craft Overall User Rating: 
See this recipe on air Monday Aug. 25 at 8:00 PM ET/PT. |
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Messy, but tasty
07/19/2008 at 10:21am
User: Michelle from St Charles, IL User Rating:
Messy, but tasty.
Great Sandwich
01/12/2008 at 03:15pm
User: Jessica from Oak Creek, WI User Rating:
This Sandwich is a great one! It is soo tasty and doesn't fall apart when I eat it, what a concept. For the dressing I found trouble with the emulsion process, I guess I am a fast pourer. But I found a solution; a baby formula scoop is perfect. The small hole at the bottom insures that the oil isn't poured too fast and it is exactally 3 tablespoons.
...
04/22/2007 at 09:43pm
User: Anonymous User Rating:
Very good!
Simply Excellent
04/15/2007 at 10:55am
User: Al from Ledgewood, NJ User Rating:
The combination of flavors in this sandwich is tremendous. I didn't use anchovies the first time. Definitely going to give it a try next time.
Great sandwich!
03/27/2007 at 11:45pm
User: Anonymous User Rating:
One of my favourites! Like a Nicoise salad on a bun! BTW, it is spelled PAN Bagnat, not PAIN, despite the french word for bread being pain: http://www.pan-bagnat.com/
Great sandwich for lunch
11/23/2006 at 11:21pm
User: JAMES from flushing, NY User Rating:
I make this for lunch the night before, it's great if you let it sit overnight. Very important to find quality bread, or else you will end up with a soggy mess. A nice crusty bread is a must. A classic sandwich.
Easy to please
11/17/2006 at 09:36am
User: Trina from Logan, UT User Rating:
This pan Bagnat is as easy as it gets. It's always a crowd pleaser, too.
Favorite Sandwich
08/14/2006 at 05:19pm
User: VERHANIKA from Tallahassee, FL User Rating:
I make this sandwich a few times a week and eat it for lunch or dinner. It's easy and so good for you.
Wonderful Sandwich
06/25/2006 at 11:10am
User: DIANNE from New Albany, OH User Rating:
I have made this sandwich many times, it is a summer favorite for my husband and I. Very flavorful and fresh, and a welcome change from the typical tuna sandwich. I agree that tuna packed in oil is the best choice for this recipe, but normal tuna packed in water tastes good too. As usual, Alton comes up with a great recipe.
Great technique
06/17/2006 at 04:41pm
User: Danielle from Yorba Linda, CA User Rating:
I'm only rating the technique here since I substituted Giada's chicken salad recipe for the tuna. Scooping out the bread and wrapping the sandwich tightly in plastic wrap works perfectly to make neat and tasty sandwiches.
Outstanding Sandwich
06/15/2006 at 04:18pm
User: William from Texas City, TX User Rating:
Saw the episode on TV and thought i'd try it out along with the other sandwich's. I really liked all of them and now I am catering to my wife's co-workers. Highly recommened.
Very good!
04/23/2006 at 04:16am
User: Anonymous User Rating:
I agree with the anchovies. They make the pan bagnat more authentic. To go the extra mile, I would use oil-packed imported tuna which is much tastier, but harder to find. The spelling "pan bagnat" is correct. While the spelling of bread in French is pain, this is a sandwich from southern France hence the "oc" word.
It did not impress me as much
10/31/2005 at 07:39am
User: TARA from McAllen, TX User Rating:
I was expecting a little more from a sandwhich, but seemed a little dry and bland. I probably did not use enough dressing. I will try again but with more dressing to see if that was the problem.
Yum!
05/30/2005 at 04:52pm
User: Anonymous User Rating:
Okay, so I didn't follow the directions exactly, but I still think this is a fabulous recipe that would probably be even better if I did. I used a combination of sweet hot mustard and yellow mustard because I didn't have Dijon, and eliminated the salt. I only let the sandwich stand one hour before eating. The leftovers went into the fridge overnight, and it was even better. The dressing soaked into some of the bread, leaving some parts crusty and others wet. Amazingly, I liked all fo it.
What about those unrefrigerated eggs?
04/05/2005 at 01:30am
User: Laura from San Jose, CA User Rating:
Great recipe, but what about food safety? Hard-boiled eggs are considered a potential hazardous food, which should not be kept in the danger zone (40 degrees to 140 degrees) for more than 2 hours. AB suggestion of leaving the prepared sandwich at room temp for 2 hrs is just asking for a food-bourne-illness. And what if the sandwich isn't completely consumed, and sits out longer? And good chance the eggs already sat in the danger zone prior to preparing the sandwich (cooling after being boiled). AB, I'm disappointed in you !
delicious
03/06/2005 at 10:53am
User: Anonymous User Rating:
It's pretty authentic -- I added the missing anchovies. Tuna needs an anchovy, well rinsed. And, in spite of that misspelling (PAIN Bagnat is how it should be spelled, since the French word for bread is PAIN) it really is a yummy sandwich.
nothing better
10/10/2004 at 04:56pm
User: Anonymous User Rating:
I hope this is okay that I'm reviewing this- I only tried the dressing since I'm not crazy about tuna and eggs- Alton knows what he's doing. The dressing is perfect- I put it on turkey and rustic bread and tomatoes- if you like tuna and eggs- I bet this sandwich makes you feel like you tasted a piece of heaven!