Pan Bagnat

"Pan Bagnat is the name for this stuffed sandwich in Monaco and in France (where the name is 
hyphenated). The fillings can vary. For example, Bordeaux-born Celine Beteta Wong, who works
in the office of the Consulate in New York, says she also fills her Pan Bagnat with tuna. It can be
a complete meal - great for a picnic or bag lunch. This recipe is from the late Princess Grace of 

Pan Bagnat (Sandwiches Monaco Style)
4 each round rolls
 1 tsp olive oil
 1 medium onion, minced
 1 each green pepper, thinly sliced
 1 each tomato, sliced
 1 each egg, hard boiled egg
 2 each anchovies rinsed & chopped option, al
 2 small black olives, rinsed, pitted & chopped
 1 tbsp vinegar

1.) Slice the roll in half horizontially. Remove part of the bread to allow space for the filling.
2.) Divide all the filling evenly among the 4 rools. Begin by drizzling the bottom of the rolls with
a little oil. Drop some onion, bell pepper, tomato, egg, anchovy (if you are using it) and olives into
each roll bottom (the filling maounts are personal choices).
3.) Season to your taste with vinegar. Cover the roll with the top half. Serve cold.

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