▁b agn at ) ▁is ▁a ▁sand wich ▁that ▁is ▁a ▁special ty ▁of ▁the ▁Nice ▁area . ▁It ▁is ▁also ▁a ▁special ty ▁food ▁and ▁street ▁food ▁of ▁Nice , ▁France . ▁The ▁sand wich ▁is ▁composed ▁of ▁pain ▁de ▁campagne , ▁whole ▁whe at ▁bread ▁formed ▁in ▁a ▁circle ▁around ▁the ▁classic ▁sal ade ▁ni ço ise , ▁a ▁sal ad ▁composed ▁mainly ▁of ▁raw ▁veget ables , ▁hard ▁bo iled ▁eggs , ▁anch ov ies ▁and / or ▁t una , ▁and ▁o live ▁oil , ▁salt , ▁and ▁pe pper ▁( ne ver ▁may onna ise ). ▁Sometimes ▁vin eg ar ▁might ▁be ▁added . ▁It ▁has ▁histor ically ▁been ▁prepared ▁as ▁a ▁use ▁for ▁day - old ▁bread . ▁ ▁The ▁pan ▁b agn at ▁is ▁a ▁popular ▁d ish ▁in ▁the ▁region ▁around ▁Nice ▁ ▁where ▁it ▁is ▁sold ▁in ▁most ▁b aker ies ▁and ▁mark ets . ▁Pan ▁b agn at ▁and ▁the ▁sal ade ▁ni ço ise ▁( sal ade ▁n iss arda ), ▁along ▁with ▁rat at ou ille ▁( La ▁Rat at ou ia ▁N iss arda ▁in ▁Pro ven ç al ), ▁soc ca ▁and ▁p iss al ad ière ▁are ▁strongly ▁linked ▁to ▁the ▁city ▁of ▁Nice , ▁where ▁they ▁have ▁been ▁developed ▁over ▁time ▁out ▁of ▁local ▁ing red ients . ▁It ▁is ▁sometimes ▁served ▁as ▁an ▁hors ▁d ' oe uv re . ▁ ▁Et ym ology ▁The ▁name ▁of ▁the ▁sand wich ▁comes ▁from ▁the ▁local ▁Pro ven