Pan Bagnat Recipe
Ingredients
| 1 baguette or other long thin loaf of French bread | ||
| Garlic | 1 Clove (5gm), pressed | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Tomato | 1 , thinly sliced | |
| Cucumber | 1 , thinly sliced | |
| 1/2 red or Vidalia onion, thinly sliced | ||
| 1/2 cup pitted and sliced Calamata or other ripe black olives | ||
| Ground black pepper | 1 To taste | |
| 4 ounces sliced mild provolone or other cheese | ||
| Hard-boiled eggs | 2 , hardboiled (OPTIONAL INGREDIENTS) | |
| 1 green or red bell pepper, thinly sliced | ||
| Capers | 1/4 Cup (16 tbs), drained, rinsed (OPTIONAL INGREDIENTS) | |
| 1/2 cup roasted red peppers, chopped or cut into strips | ||
| Anchovies to taste | ||
| 1 cup artichoke hearts, sliced into quarters | ||
| 1/2 cup Pesto herbs, such as basil, marjoram, thyme, oregano | ||
| Salt | To Taste | |
Directions
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.
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.
Chef
