PAN BAGNAT

Pan Bagnat image

I love making this for a picnic tea. Pressing the sandwich allows the bread to become saturated with the flavours of the ingredients.

Provided by Missy Wombat

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 long baguette
1 clove garlic, pressed
1/4 cup olive oil (extra-virgin is best)
1 tomatoes, thinly sliced
1 cucumber, thinly sliced
1/2 red onion, thinly sliced
1/2 cup pitted and sliced kalamata olives or 1/2 cup other ripe black olives
salt & fresh ground pepper
4 ounces sliced cheese (no processed slices please! Cut it fresh)
2 hard-boiled eggs
1 red capsicum, thinly sliced
1/4 cup capers, rinsed and drained
1 cup artichoke heart
1/2 cup pesto sauce
herbs (eg fresh basil, oregano, thyme...)

Steps:

slice the bread in half lengthwise, nearly all the way through.
Carefully 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 and olives and any of the optional ingredients on one half of the bread.
Sprinkle with salt and pepper to taste.
Close the loaf and wrap in tightly in plastic wrap or aluminium foil.
Weight the full length of the Pan Bagnat with a heavy book[or several] for 1-3 hours.
Slice and serve.

Nutrition Facts : Calories 1068.2, Fat 30.1, SaturatedFat 8.7, Cholesterol 111.4, Sodium 2027.4, Carbohydrate 160.9, Fiber 12.2, Sugar 11.2, Protein 41.6

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