pan bagnat
[ pan ban-YAH ]
Popular in Southern France, both in cafés and for picnics, pan bagnat is a sandwich composed of a large, split loaf or bun, the inside of which is brushed with olive oil, then filled with green pepper slices, black olives, onion slices, anchovies, tomato slices and hard-cooked egg slices-all drizzled with
VINIAGRETTE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
What's this?