Pan Bagnat
- Total Time
- 10 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- large loaf of crusty bread
- sliced tomatoes
- roasted red peppers
- marinated artichoke hearts
- red onion
- olives
- capers
- basil leaves
- anchovies
- oil-packed tuna or grilled chicken
- salt and pepper
- red- or white-wine vinegar
- olive oil.
Preparation
- Step 1
Halve a large loaf of crusty bread horizontally, and remove some of the crumb from each half to make it slightly hollow.
- Step 2
Build the sandwich, layering on sliced tomatoes, roasted red peppers, marinated artichoke hearts, red onion, olives, capers, basil leaves and anchovies (if you like them).
- Step 3
Oil-packed tuna is classic; grilled chicken is also good. Sprinkle with salt and pepper, drizzle with red- or white-wine vinegar and douse with olive oil.
- Step 4
Close the sandwich, wrap well in aluminum foil and weight it down with something heavy (a skillet, a milk jug, a rock, a brick, whatever).
- Step 5
Refrigerate overnight or for up to 24 hours. Cut into pieces, and serve.
- For more on the pan bagnat, check out this video from Melissa Clark.
Private Notes
Comments
Served 24 hours after making it, it was excellent. Tried the leftovers for lunch the following day, but the magic was gone. Definitely finish it in one sitting!
Fabulous! I just used tuna in water. Everyone loved it! We ate it two days in a row!
Served 24 hours after making it, it was excellent. Tried the leftovers for lunch the following day, but the magic was gone. Definitely finish it in one sitting!