{"id":60518,"date":"2025-07-11T11:17:57","date_gmt":"2025-07-11T09:17:57","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/post\/pan-bagnat-the-authentic-nice-sandwich-between-bread-in-oil-and-mediterranean-flavours\/"},"modified":"2026-06-01T16:18:34","modified_gmt":"2026-06-01T14:18:34","slug":"pan-bagnat-the-authentic-nice-sandwich-between-bread-in-oil-and-mediterranean-flavours","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/pan-bagnat-the-authentic-nice-sandwich-between-bread-in-oil-and-mediterranean-flavours\/","title":{"rendered":"Pan Bagnat: the authentic Nice sandwich between bread in oil and Mediterranean flavours"},"content":{"rendered":"\n
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Sun, sea and black olives. If there was a sandwich to represent the Mediterranean, it would undoubtedly be the pan bagnat<\/strong>. This great classic of Ni\u00e7oise cuisine combines a solidly structured Ni\u00e7oise salad<\/strong> between two halves of a round bread soaked in olive oil<\/strong>. <\/p>\n\n

Pan bagnat is not a “tuna sandwich” like any other. He obeys strict rules<\/strong>, rooted in Nice culture, to the point of being elevated to the rank of heritage icon<\/strong>. In this article, you will learn not only how to make a homemade pan bagnat worthy of the markets of Nice<\/strong>, but also to understand its history, its variants, its codes<\/strong>, and its UNESCO classification<\/strong>. <\/p>\n\n

Au menu<\/h2>