Recently we made Pan Bagnat from Moosewood Cooks at Home. It’s a simple recipe that has so many possibilities – use any seasonal vegetables you like…mix it up!
This sandwich is a breeze to put together, the assembly line of ingredients make it fun for kids to help too (if you are so inclined). Crucial to the success of this sandwich is letting it sit, weighted down, for at least 2 hours. Pan Bagnat means “to bath in oil” so all of the flavors (the garlic, olives, artichokes and tomatoes, etc) press into the bread.
Here’s what you need!
1 garlic clove
hard boiled eggs
Marinated artichoke hearts
salt and pepper
sliced turkey (or leave the meat off to make it all vegetarian)
optional: whatever else sounds good.
Slice bread in half lengthwise but not all the way through. Rub pressed garlic on bread or just slices of garlic if you do not have mushy pressed available. Slather generous amounts of olive oil then layer sliced tomato, cucumber, onions, marinated artichokes and olives. Layer on whatever you like then season with salt and pepper.
Wrap sandwich and place underneath something heavy for a few hours. The book tells you to place it under a heavy book, or bricks or a 25 lb. toddler. I used two heavy books and just put it on a bookshelf.
Slice and serve.
Linking up to Deb at Kahakai Kitchen for her Souper Sunday Beth Fish's Weekend Cooking Series.
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