Ari Weinzweig, founder of Zingerman’s, passed along this recipe for his favorite picnic nosh: “Pan bagnat is the classic sandwich eaten on the beach in Nice. The key is to get a good crusty roll that will hold up to the oil, because the longer you let pan bagnat sit, the more the flavors soak into the bread, and the better the sandwich.”
What to buy: Look for good tuna, especially something from the Mediterranean.
Beverage pairing: Commanderie de la Bargemone, Coteaux d’Aix en Provence Rosé, France. A French seaside sandwich deserves the ultimate French seaside wine, and these two both come from roughly the same region. A good rosé should be crisp and fruity, but finish savory and dry. This one does just that, and its flavors and zing will hit all the notes of the sweet tuna, sharp olives, basil, and bell pepper in the sandwich.