Pain bagnat from Provence

“Burger à la Provence” – for lunch with a glass of Zerosé

On veggielicious.de, Anne-Katrin Weber recommends a pain bagnat – we call it: “Burger à la Provence”:

For the filling, boil the eggs for 8 minutes, then leave to cool and slice them. Wash the lettuce, spin dry and tear into small pieces. Slice the onions, tomatoes, peppers and radishes thinly, and peel the garlic. Drain the tinned tuna and anchovy fillets.

Cut the rolls in half crosswise, hollow out the halves slightly if you like, and rub the cut edges thoroughly with the garlic. Top with the prepared vegetables, egg, tuna, anchovies, olives and plenty of basil leaves; season with sea salt and pepper; drizzle with a little vinegar and a generous amount of olive oil. Voilà: a burger can be this delicious – best enjoyed for lunch with a glass of Zerosé.