Pan Bagnat, known in Monaco as “U Pan-Bagnà”, is one of those simple Mediterranean recipes that tell the story of the Riviera through just a handful of ingredients.
In Monégasque tradition, it is prepared with crusty bread, sun-ripened tomatoes, garlic, fresh basil and a generous amount of olive oil.
Unlike the more elaborate versions found elsewhere along the Côte d’Azur, this traditional preparation is all about simplicity. The tomatoes are gently rubbed and pressed into the bread so that their juices soak into the crumb before the basil and olive oil are added.
The result is a fresh, generous and unmistakably Mediterranean snack, perfect for a sunny lunch by the sea.
Follow the recipe below to prepare this simple traditional Pan Bagnat from Monaco.