PAN BAGNAT LOAF STUFFED WITH SALADE NICOISE

Pan bagnat loaf stuffed with salade nicoise image

Mary Cadogan shows you how to make a Provençal speciality that's the most perfect of picnic foods

Provided by Mary Cadogan

Time 1h

Yield 8 slices

Number Of Ingredients 9

Ingredients

1 country-style loaf , such as Pan Rustico
4 tbsp olive oil
1 tbsp white wine vinegar
2 garlic cloves , chopped
500g ripe vine tomatoes
1 tbsp capers
2-3 tbsp chopped stoned black olives
8-10 anchovies (leave these out for a vegetarian version)
handful of basil leaves

Steps:

Split the loaf in half lengthwise. Drizzle both cut surfaces with olive oil and scatter the vinegar and garlic on the bottom half. Sprinkle both cut sides with salt and pepper.
Roughly chop the tomatoes and spread over the bottom half, then sprinkle over the capers and olives. Lay the anchovies on top, scatter with basil leaves and press everything down lightly.
Cover the filling with the other half of the loaf and press down firmly.
Wrap tightly in foil or greaseproof paper and place a weight on top for at least half an hour, longer if you have the time (4 hours maximum).
Unwrap and cut into thick slices.

Nutrition Facts : Calories 246 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.47 milligram of sodium