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Pan Bagnat

Chef.Foodie's picture
  Baguette/Other long thin loaf of french bread 1
  Garlic 1 Clove (5 gm), pressed
  Olive oil 1⁄4 Cup (4 tbs)
  Tomato 1 , thinly sliced
  Cucumber 1 , thinly sliced
  Red onion/Vidalia onion 1⁄2 , thinly sliced
  Pitted sliced kalamata olives/Other ripe black olives 1⁄2 Cup (8 tbs)
  Sliced provolone cheese/Other cheese 4 Ounce (Use Mild Variety)
Optional ingredients
  Mild provolone cheese/Other mild cheese 4 Ounce
  Hard-boiled eggs 2 , sliced
  Green bell pepper/Red bell pepper To Taste, thinly sliced
  Capers 1⁄4 Cup (4 tbs), rinsed and drained
  Roasted red peppers 1⁄2 Cup (8 tbs), chopped or cut into strips
  Anchovies To Taste
  Artichoke hearts 1 Cup (16 tbs), sliced into quarters
  Fresh herbs 1⁄2 Cup (8 tbs) (Pesto Variety, Such As Basil, Marjoram, Thyme, Oregano)
  Salt To Taste
  Ground black pepper To Taste

Slice the bread in half lengthwise, nearly all the way through.
Open the loaf and spread the garlic on one of the cut sides.
Drizzle the olive oil on both sides.
Layer the tomato, cucumber, onion, olives, and any optional ingredients on one half of the bread.
Sprinkle with salt and pepper to taste.
Close the loaf and wrap it tightly with plastic wrap or aluminum foil.
Weight the full length of the Pan Bagnat with a heavy book (or with a baking tray topped with bricks, a 25-pound weight, a toddler, or whatever you can find) for 1 to 3 hours.
Slice and serve.

Recipe Summary

Difficulty Level: 
Side Dish

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