Appears in Cook's Illustrated May/June 2020, America's Test Kitchen TV
Olives, tomatoes, hard-cooked eggs, fragrant herbs, and a mustardy vinaigrette—not mayo—are the components that put this Provençal staple on the map.
Our version of pan bagnat, a classic Provençal sandwich that shares many of the same ingredients as salade niçoise, features a crusty baguette packed with high-quality jarred tuna, olives, capers, tomatoes, hard-cooked eggs, fresh herbs, an...