Recipe for Marc’s Easy Pan Bagnat

Marc’s Easy Pan Bagnat

Pairing wine and food can be super easy! Especially with rosés from Southern France. Our partner wine aficionado and Sommelier, Marc Supsic, has an easy Pan Bagnat recipe for you below. Be sure to join us at our next WTSO Live to ask Marc questions about French rosé and their food pairings!

We are once again joining our partner wine expert, Marc Supsic, for a Weekly Tasting Live! Launching on May 23, 2022 with Marc Supsic, you can expect a brand new curated set, Rose All Day.

Don’t miss out on a great value with this all-in-one interactive experience. Get recipe pairings, like the perfect Blind Tasting pairing of Pan Bagnat below, preview the information on YouTube, and join the conversation in real time via Zoom — at no additional cost! See you on June 23, 2022 with Marc Supsic for this Weekly Tasting Live! virtual wine tasting.


  • Aioli
  • 4 cloves garlic
  • 1⁄2 cup olive oil
  • 1 large egg
  • 1 egg yolk
  • 1⁄2 lemon, juiced
  • Kosher salt
  • Freshly ground black pepper
  • 4 ciabatta rolls, halved crosswise
  • 2 hothouse or heirloom tomatoes,
  • thinly sliced
  • 4 hard-boiled eggs, sliced
  • 1⁄4 red onion, finely sliced
  • 1 tin anchovies or canned tuna
  • 1⁄2 cup cornichon, halved lengthwise
  • 2 cups arugula
  • Fresh thyme


    1. Make the aioli by mashing the garlic in a mortar and pestle, or mince very finely.
      Combine in a medium bowl with the remaining ingredients and whisk vigorously (or
      use an immersion blender). Whip together until the mixture emulsifies into a thick,
      mayonnaise consistency.
    2. Generously spread each side of the bread rolls with the aioli. Stack your ingredients,
      starting with the tomato, egg, onion, anchovies, cornichons, arugula, and herbs.
    3. Take the other half of the roll and press the sandwich down gently. For classic Pan
      Bagnat, let the sandwich sit for a few minutes to let the bread soak up the juicy flavors
      of the ingredients.
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