Ingredients for Pan Bagnat
- Baguette
- 1-2 cloves garlic, minced
- 2 tablespoons olive oil
- Tomatoes
- 1 cucumber, thinly sliced
- Red Onion
- Kalamata Olives
- Salt & Fresh Ground Pepper
- Cheese
- Hard Boiled Eggs
- Red Capsicum
- 1/4 cup capers (optional)
- Artichoke Heart
- Pesto Sauce
- Herbs
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How to Make Pan Bagnat
- Slice a round loaf of bread (about 8 inches in diameter) in half lengthwise, almost all the way through. Leave about 1/2 inch uncut at the hinge.
- Carefully open the loaf and rub one cut side generously with 1-2 cloves of minced garlic.
- Drizzle 2 tablespoons of high-quality olive oil on both cut sides of the bread.
- Layer the following ingredients on one half of the bread: 2 large tomatoes, thinly sliced; 1 cucumber, thinly sliced; 1/2 red onion, thinly sliced; 1/2 cup of your favorite olives, pitted and halved; (Optional additions: 1/4 cup capers, 1/4 cup roasted red peppers, 4 anchovy fillets).
- Season generously with salt and freshly ground black pepper to taste.
- Close the loaf, ensuring all ingredients are nestled inside. Wrap tightly in plastic wrap or aluminum foil.
- Place the wrapped loaf on a flat surface and weigh it down with a heavy object (like several heavy books or a cast iron skillet) for 1-3 hours in the refrigerator to allow the flavors to meld and the bread to become saturated.
- Carefully remove the weight and plastic wrap/foil. Slice into wedges and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
44g
Fat
43g
Carbs
53g
