Pan Bagnat Revisited

Today I wanted to share a sandwich that had been an old favorite  of ours quite a while back. I'm not sure why I quit making it but something inspired me to make it for our lunch this week. Wednesday evening I made a loaf of French bread in preparation for Thursday's lunch.

I cut the two butt ends off and froze them for later to serve with soup or a cheese course with dinner. Then Thursday morning, I began assembly of this sandwich called Pan Bagnat.

Here is a collage of the sandwich in the making.  Cut the bread almost in half,  Now liberally brush the inside with olive oil, sprinkle with oregano and parsley.  At this point the layering begins.  You can use your favorite sandwich stuffers - each time it can be a different taste.




As you can see I first layered the shredded mozzarella and provolone cheeses.  Next I added thinly sliced cucumber and tomato.  Then black olives and sliced hard boiled egg. I had a jar of marinated artichokes so they were placed on top.  What I forgot was the sliced onion and diced bell pepper.  Next time........

This makes an enormously fat sandwich which you can't possibly eat....unless you crush it.   Now you carefully put the top bread over all those ingredients.  See top photo on right.

Wrap it with plastic wrap to avoid oils seeping out.  Now wrap in foil.  When I got to work I placed the foil wrapped sandwich on a table and put heavy Florida Statute books on top.  It weighs it down so the sandwich is pressed and all those ingredients and flavors blend and squelch into the bread.

(Is that a word? Squelch?)

Hours later your sandwich is much thinner and easy to eat.  Bring a napkin because it's still juicy!  You can add turkey or anything you'd like per your taste preferences.  It's a great lunch - lots of carbs but you wouldn't want to have it every week.

Linking up to Deb at Kahakai Kitchen for her Souper Sunday Series and Beth Fish Reads Beth Fish's Weekend Cooking Series.


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