Pan Bagnat Recipe


Difficulty LevelEasyHealth IndexAverage
CourseInterest Group


 Baguette/Other long thin loaf of french bread1
 Garlic1 Clove (5 gm), pressed
 Olive oil1⁄4 Cup (4 tbs)
 Tomato1 , thinly sliced
 Cucumber1 , thinly sliced
 Red onion/Vidalia onion1⁄2 , thinly sliced
 Pitted sliced kalamata olives/Other ripe black olives1⁄2 Cup (8 tbs)
 Sliced provolone cheese/Other cheese4 Ounce (Use Mild Variety)
Optional ingredients
 Mild provolone cheese/Other mild cheese4 Ounce
 Hard-boiled eggs2 , sliced
 Green bell pepper/Red bell pepper To Taste, thinly sliced
 Capers1⁄4 Cup (4 tbs), rinsed and drained
 Roasted red peppers1⁄2 Cup (8 tbs), chopped or cut into strips
 Anchovies To Taste
 Artichoke hearts1 Cup (16 tbs), sliced into quarters
 Fresh herbs1⁄2 Cup (8 tbs) (Pesto Variety, Such As Basil, Marjoram, Thyme, Oregano)
 Salt To Taste
 Ground black pepper To Taste

Nutrition Facts

Serving size

Calories 409 Calories from Fat 217

% Daily Value*

Total Fat 24 g37.5%

Saturated Fat 7.8 g38.8%

Trans Fat 0 g

Cholesterol 106.2 mg

Sodium 983.4 mg41%

Total Carbohydrates 30 g9.9%

Dietary Fiber 2 g8.1%

Sugars 2.7 g

Protein 16 g32.1%

Vitamin A 23.6% Vitamin C 24.9%

Calcium 33.2% Iron 5%

*Based on a 2000 Calorie diet


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.