Pan Bagnat, also reverently called The Sandwich

This big fat sandwich has the official name of Pan Bagnat. I would occasionally take it to work and plop three heavy Florida stature books on top to crush it. Seeing me appear to destroy my lunch a coworker asked about it, seeing the end result he knew he had to have the sandwich. That’s how it had been referred to after that, in a lowered almost reverential tone.

Oh, you brought the sandwich.....and you could see the envy on his face. Ha!




Once you load it up with ingredients you like, wrap it up so the juices don’t leak out.

Pan Bagnat

Here’s what you need!

1 baguette

1 garlic clove

olive oil

tomato

cucumber

onion

hard boiled eggs

Marinated artichoke hearts

olives

cheese

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.

Once wrapped up with plastic wrap and foil, you’ll want to crush it. This melds all those flavors into the bread, mingling with each other.

Here is a snap from a previous sandwich. It’s packed.

Sharing with Deb at Kahakai Kitchen for the Souper Sunday event.