Best Vegetarian Pan Bagnat Recipes

VEGETARIAN PAN BAGNAT

Vegetarian Pan Bagnat image

Make and share this Vegetarian Pan Bagnat recipe from Food.com.

Provided by loveleesmile

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 fennel bulb, halved and cut crosswise into very thin slices
1 cup drained and rinsed canned chick-peas (from one 15-ounce can)
1/3 cup black olives, pitted and coarsely chopped
2 tablespoons drained capers, chopped
1/3 cup chopped fresh parsley
1 garlic clove, minced
1 large tomatoes, chopped
4 teaspoons wine vinegar
6 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 large crusty rolls, split

Steps:

In a large glass or stainless-steel bowl, combine the fennel, chickpeas, olives, capers, parsley, garlic, and tomato. Add the vinegar, oil, salt, and pepper and toss.
Remove some of the soft center from each half roll, leaving a 1/2-inch shell. Mound the filling onto the bottom of each roll. Drizzle any remaining juices over the filling. Cover with the top of each roll.
If you have time, wrap each roll tightly in aluminum foil and let sit for 15 minutes or up to 2 hours. Otherwise, press down on the rolls firmly so that the dressing moistens the bread.

Nutrition Facts : Calories 460.9, Fat 24.9, SaturatedFat 3.4, Sodium 1332, Carbohydrate 51.2, Fiber 7, Sugar 2.3, Protein 10.1

HEALTHY VEGETARIAN PAN BAGNAT

Healthy Vegetarian Pan Bagnat image

This fiber-packed vegetarian version of a classic French sandwich is great for travel and will save you from any airport food court. It's the perfect way to use up whatever fresh veggies you have on hand, plus its one of those things that gets better as it sits, so make it the night before an early flight.

Provided by Food Network Kitchen

Categories main-dish

Time 3h20m

Yield 1 sandwich

Number Of Ingredients 9

Ingredients

1 whole grain hard-bottomed roll, sliced in half lengthwise (about 5 ounces)
2 tablespoons whipped cream cheese
6 pitted black olives, such as Nicoise, halved
5 marinated artichoke heart quarters, drained plus 1 tablespoon of the marinade
4 thin slices plum tomato (from 1 tomato)
1 marinated roasted bell pepper, drained and patted dry
3 to 4 fresh basil leaves or 1 tablespoon torn fresh herbs
1 cup mixed thinly sliced vegetables, such as carrots, celery, cucumbers, fennel, peppers, zucchini
Kosher salt and freshly ground pepper

Steps:

Pull some of the soft middle from both halves of the roll out to make a well. Spread the cream cheese on the bottom of the roll. Top with the olives, artichoke hearts, tomato, roasted pepper, basil leaves, followed by the mixed sliced vegetables. Drizzle the artichoke marinade over the vegetables. Season with a pinch of salt and several cracks of black pepper. Sandwich with the top half of the roll and wrap tightly in plastic wrap and refrigerate for at least 3 hours up to overnight (this allows the flavors to meld).

Nutrition Facts : Calories 300, Fat 15 grams, SaturatedFat 4.5 grams, Cholesterol 20 milligrams, Sodium 790 milligrams, Carbohydrate 36 grams, Fiber 6 grams, Protein 9 grams, Sugar 6 grams