{"id":42,"date":"2012-06-09T21:50:00","date_gmt":"2012-06-10T02:50:00","guid":{"rendered":"http:\/\/www.pierrecastonguay.com\/recettes\/pan-bagnat\/"},"modified":"2015-02-23T12:37:55","modified_gmt":"2015-02-23T17:37:55","slug":"pan-bagnat","status":"publish","type":"post","link":"http:\/\/www.pierrecastonguay.com\/recettes\/pan-bagnat\/","title":{"rendered":"Pan Bagnat ni\u00e7ois"},"content":{"rendered":"<p>Dans le fond, c&rsquo;est une salade ni\u00e7oise dans un pain. Mais c&rsquo;est bon en ta&#8230; et c&rsquo;est ma version.<!--more--><\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<ul>\n<li>petit pain rond au levain ou un pain de campagne rond<\/li>\n<li>huile d\u2019olive<\/li>\n<li>vinaigre de vin rouge<\/li>\n<li>laitue romaine<\/li>\n<li><span style=\"line-height: 1.5;\">thon\u00a0en bo\u00eete<\/span><\/li>\n<li>a\u00efoli<\/li>\n<li>c\u00e2pres<\/li>\n<li>tomate<\/li>\n<li>oignon rouge<\/li>\n<li>radis<\/li>\n<li>olives noires<\/li>\n<li>\u0153uf dur<\/li>\n<li>feuilles de basilic frais<\/li>\n<li>sel et poivre.<\/li>\n<\/ul>\n<h2>Pr\u00e9paration<\/h2>\n<ol>\n<li>Retirez l\u2019exc\u00e9dent de mie;<\/li>\n<li>Mouillez g\u00e9n\u00e9reusement le pain de beaucoup d\u2019huile d\u2019olive et d\u2019un peu de vinaigre;<\/li>\n<li>M\u00e9langez le thon avec l&rsquo;a\u00efoli, quantit\u00e9s au go\u00fbt;<\/li>\n<li>Posez sur la partie inf\u00e9rieure du sandwich la romaine, le m\u00e9lange de thon, les c\u00e2pres, des rondelles de tomate, les radis\u00a0et\u00a0l&rsquo;oignon \u00e9minc\u00e9s ainsi que\u00a0l\u2019\u0153uf dur coup\u00e9 en rondelles.<\/li>\n<li>Assaisonnez de sel et de poivre;<\/li>\n<li>Finissez la garniture par le basilic coup\u00e9 fin et les olives (d\u00e9noyaut\u00e9es de pr\u00e9f\u00e9rence).<\/li>\n<li>Fermez le sandwich\u00a0en appuyant bien pour tasser les ingr\u00e9dients<\/li>\n<li>Sortez le ros\u00e9, c&rsquo;est pr\u00eat.<\/li>\n<\/ol>\n<p>En Provence, ce sandwich est pr\u00e9par\u00e9 la veille, emball\u00e9 dans une pellicule plastique et laiss\u00e9 \u00e0 reposer au r\u00e9frig\u00e9rateur pour que les saveurs se m\u00e9langent bien. Il est d&rsquo;usage de <em>l&rsquo;\u00e9crapoutir<\/em> \u00e0 souhait en le surmontant d&rsquo;une assiette lest\u00e9e\u00a0d&rsquo;un poids suffisant. Certains ajoutent des poivrons verts et des haricots verts pr\u00e9alablement blanchis.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans le fond, c&rsquo;est une salade ni\u00e7oise dans un pain. Mais c&rsquo;est bon en ta&#8230; et c&rsquo;est ma version.<\/p>\n","protected":false},"author":2,"featured_media":606,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[65,24],"tags":[48,25],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pan Bagnat ni\u00e7ois | Les recettes d&#039;enfer de Pierre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.pierrecastonguay.com\/recettes\/pan-bagnat\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pan Bagnat ni\u00e7ois | Les recettes d&#039;enfer de Pierre\" \/>\n<meta property=\"og:description\" content=\"Dans le fond, c&rsquo;est une salade ni\u00e7oise dans un pain. 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