PAN BAGNAT
Steps:
- In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
- Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
- Cut into 4 sandwiches and serve.
TOMATO MOZZARELLA PAN BAGNAT
Provided by Ina Garten
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the vinaigrette, whisk the shallots, garlic, red wine vinegar, balsamic vinegar, mustard, 2 teaspoons salt, and 1 teaspoon pepper together in a small bowl. Slowly whisk in the olive oil, stir in the anchovies (if using), capers, and olives, and set aside.
- Core the tomatoes and slice them 1/3 inch thick. Place the bottom halves of the ciabattas, cut side up, on a sheet pan. Place a layer of tomato on each bread, spoon on 2/3 of the vinaigrette, add a layer of mozzarella, and sprinkle with the basil leaves. Spoon the remaining vinaigrette on the cut sides of the ciabatta tops and place them, cut side down, on the sandwiches. Place a second sheet pan on the sandwiches and put weights on top, such as cans of tomatoes. Allow the sandwiches to sit at room temperature for an hour for the flavors to blend.
- Heat an electric panini press and toast the sandwiches for 5 to 10 minutes, until the bread is toasted and the mozzarella starts to melt. Cut each sandwich in half and serve warm.
GRILLED CHICKEN PAN BAGNAT
Categories Sandwich Chicken Tomato Picnic Lunch Summer Capers Lettuce Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Using meat mallet, pound chicken breasts between sheets of plastic wrap to 3/4-inch thickness. Combine 1/3 cup oil, 2 tablespoons lemon juice, herbes de Provence, and half of garlic in large resealable plastic bag. Add chicken to bag; shake to coat with marinade. Chill at least 2 hours and up to 6 hours.
- Prepare barbecue (medium-high heat). Remove chicken from marinade; shake off excess. Sprinkle chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Cool. Cut chicken on diagonal into 1/2- to 3/4-inch-thick slices.
- Whisk anchovy paste, remaining 4 tablespoons lemon juice, and remaining garlic in small bowl. Gradually whisk in remaining 3/4 cup oil. Season dressing to taste with salt and pepper.
- Cut both bread loaves horizontally in half. Pull out and discard soft interior crumbs from top halves, leaving 1/2-inch-thick shell; drizzle 1/4 cup dressing over inside of each top. Drizzle 1/4 cup dressing over inside of each bottom half; sprinkle 2 tablespoons capers in each. Divide chicken, tomatoes, onion, and lettuce between sandwiches. Cover with tops, pressing to compact. Wrap sandwiches in foil, then place heavy skillet or food cans on top to weigh down. Refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 1 hour before serving.)
- Cut each sandwich into quarters and serve cold or at room temperature.
- A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
PAN BAGNAT
The beauty of a pan bagnat: not only is it impressive and something different to share with fellow picnickers, it also wants to be made in advance. The longer it sits (up to 24 hours), the better it gets. The flavors marry, the oil and tomato juices mingle, the anchovies dissolve into the bread and all of it coalesces into a sophisticated whole that stays intact when you bite in. Pan bagnats can be a catchall for whatever vegetables are on hand: crisp hot and sweet peppers, fennel, cucumber and scallions. Even string beans, peas and fava beans can all work. The tuna itself is optional; some versions are ringed with just anchovies and sliced hard-cooked eggs. And at the time of year when wild salmon is in season, you could use some of the leftover cooked fish in place of tuna, which would make the sandwich even classier.
Provided by Melissa Clark
Categories quick, appetizer, side dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the optional anchovies, the garlic, vinegar, mustard, salt and pepper. Slowly drizzle in oil, whisking constantly.
- If using a country loaf, pull out some soft interior crumb to form a cavity. If using a ciabatta, you won't need to eliminate anything.
- If using a Kirby cucumber, slice thinly. If using a regular cucumber, peel, halve lengthwise, and scoop out seeds from one half. Thinly slice seedless half. Add sliced cucumber to vinaigrette and toss well.
- Spread half the cucumbers on bottom of bread. Top with tomato and onion slices, then with tuna, basil, olives and egg slices. Top egg with remaining cucumbers and vinaigrette. Cover with second bread half and firmly press sandwich together.
- Wrap sandwich tightly in foil, waxed paper or plastic wrap, then place in a plastic bag. Put sandwich under a weight such as a cast-iron frying pan topped with a filled kettle, or have a child about 7 years old sit on it. Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes (or as long as you can get the child to sit still). Unwrap, slice and serve immediately, or keep it wrapped for up to 8 hours before serving.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 432 milligrams, Sugar 4 grams, TransFat 0 grams
PAN BAGNAT
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this sandwich within a few hours of making it.
Provided by Mark Bittman
Time 10m
Number Of Ingredients 13
Steps:
- Halve a large loaf of crusty bread horizontally, and remove some of the crumb from each half to make it slightly hollow.
- Build the sandwich, layering on sliced tomatoes, roasted red peppers, marinated artichoke hearts, red onion, olives, capers, basil leaves and anchovies (if you like them).
- Oil-packed tuna is classic; grilled chicken is also good. Sprinkle with salt and pepper, drizzle with red- or white-wine vinegar and douse with olive oil.
- Close the sandwich, wrap well in aluminum foil and weight it down with something heavy (a skillet, a milk jug, a rock, a brick, whatever).
- Refrigerate overnight or for up to 24 hours. Cut into pieces, and serve.
PAN BAGNAT
Categories Salad Sandwich Olive Tomato No-Cook Quick & Easy Tuna Bell Pepper Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Mix oil and garlic in bowl. Hollow out inside of both bread halves, leaving 1/2-inch-thick sides. Brush inside of bread halves with garlic oil. Spread tuna evenly over bottom half. Top with onion, then tomatoes, pressing down to compact. Sprinkle anchovies and capers over, pressing to adhere. Layer peppers over, then olives. Top with remaining bread half; press together.
- Wrap bread tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day. Cut bread crosswise into six 3-inch-wide pieces.
PAN BAGNAT
I love making this for a picnic tea. Pressing the sandwich allows the bread to become saturated with the flavours of the ingredients.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- slice the bread in half lengthwise, nearly all the way through.
- Carefully 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 and olives and any of the optional ingredients on one half of the bread.
- Sprinkle with salt and pepper to taste.
- Close the loaf and wrap in tightly in plastic wrap or aluminium foil.
- Weight the full length of the Pan Bagnat with a heavy book[or several] for 1-3 hours.
- Slice and serve.
Nutrition Facts : Calories 1068.2, Fat 30.1, SaturatedFat 8.7, Cholesterol 111.4, Sodium 2027.4, Carbohydrate 160.9, Fiber 12.2, Sugar 11.2, Protein 41.6
GRILLED CHICKEN PAN BAGNAT
Chicken spin on the traditional sandwich. To save time the lemon olive oil vinaigrette doubles as a marinade. you can serve the sandwich immediately or let it marinate.
Provided by Jamilahs_Kitchen
Categories Lunch/Snacks
Time 35m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- Make a vinaigretted by whisking the lemon juice, herbs, anchovy paste, and garlic in a medium bowl. Gradually whisk in the oil. Season with salt and pepper. Pour 1/4 cup vinaigrette into a 1 gallon zip-tight plastic bag.
- Stir the capers into the remaining vinaigretted and set aside. Add the chick,en to the bag, seal the bag, and refrigerate for 1 to 2 hours.
- preheat grill on high ( gas or outside grill).
- Lightly oil the grill. Removed the chicken from the marinade and shake off the excess. Grill over the hot side of the fire until the udnerside is seared with grill marks, about 2w minutes. Turn and grillt omark the other side, about 2 minutes. Transfer teh cicken to the outer perimeter of teh grill, being sure it is not directly over the coals (or place it above the turned-off burner). Cover the grill and cook until the breasts feel firm when pressed in the center, about 10 minutes. Transfer tot he chicken to a cutting board and let stand for 5 minutes.
- Slice the chicken on the diagonal into thick slices. For each sandwich, place one sliced chicken breast on the bottom h alf of a roll. Top the chicken with the tomato, hard boiled egg, and onion, and drizzle with the reserved vinaigrette.
- Finish each sandwich with lettuce leaf an the top of the roll. Press firmly and slice crosswise in half. Serve immediately or wrap each sandwich in aluminum foil and refrigerate for 2 to 4 hours.
Nutrition Facts : Calories 629.7, Fat 32.1, SaturatedFat 4.8, Cholesterol 105.5, Sodium 569.8, Carbohydrate 35.2, Fiber 2.9, Sugar 3.5, Protein 48.6
PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)
I'm gonna show you how to make the world's most famous tuna sandwich, which is really the world's most famous tuna salad, the Niçoise, stuffed and pressed inside a whole loaf of bread. According to people who consider things, this is considered the ultimate picnic sandwich, since it has to be made ahead, and the longer it sits in its own juices, the better.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 8h30m
Yield 6
Number Of Ingredients 16
Steps:
- Stir garlic into the olive oil and set aside.
- Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
- Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
- Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
- Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
- Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
- Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 46.9 g, Cholesterol 105.2 mg, Fat 30.1 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 5 g, Sodium 1286.6 mg, Sugar 3.8 g
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GRILLED CHICKEN PAN BAGNAT RECIPE | BON APPéTIT
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Servings 8
- Using meat mallet, pound chicken breasts between sheets of plastic wrap to 3/4-inch thickness. Combine 1/3 cup oil, 2 tablespoons lemon juice, herbes de Provence, and half of garlic in large resealable plastic bag. Add chicken to bag; shake to coat with marinade. Chill at least 2 hours and up to 6 hours.
- Prepare barbecue (medium-high heat). Remove chicken from marinade; shake off excess. Sprinkle chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Cool. Cut chicken on diagonal into 1/2- to 3/4-inch-thick slices.
- Whisk anchovy paste, remaining 4 tablespoons lemon juice, and remaining garlic in small bowl. Gradually whisk in remaining 3/4 cup oil. Season dressing to taste with salt and pepper.
- Cut both bread loaves horizontally in half. Pull out and discard soft interior crumbs from top halves, leaving 1/2-inch-thick shell; drizzle 1/4 cup dressing over inside of each top. Drizzle 1/4 cup dressing over inside of each bottom half; sprinkle 2 tablespoons capers in each. Divide chicken, tomatoes, onion, and lettuce between sandwiches. Cover with tops, pressing to compact. Wrap sandwiches in foil, then place heavy skillet or food cans on top to weigh down. Refrigerate at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 1 hour before serving.
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- In a small glass or stainless-steel bowl, whisk together the lemon juice, thyme, 1/2 teaspoon each of the salt and pepper. Whisk in the 1/3 cup of oil.
- Remove the soft centers of the rolls, leaving a 1/2-inch shell. Rub the garlic on the inside of each and brush with the 2 tablespoons oil.
- Top the bottoms of the rolls with the lettuce. Layer with half the tomato slices and the chicken; sprinkle with 1/8 teaspoon each of salt and pepper. Top with half the slices of egg, onion, and bell pepper, and half the olives, and then drizzle with half the dressing. Repeat with the remaining tomato, chicken, 1/8 teaspoon each salt and pepper, egg, onion, bell pepper, olives, and dressing. Top with the anchovies, if using. Cover with the tops of the rolls. If you have time, wrap each roll tightly in aluminum foil; let sit for 10 minutes. Otherwise, press down on the rolls firmly so that the dressing moistens the bread.
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