PAN BAGNAT LOAF STUFFED WITH SALADE NICOISE
Mary Cadogan shows you how to make a Provençal speciality that's the most perfect of picnic foods
Provided by Mary Cadogan
Categories Lunch, Main course
Time 1h
Yield 8 slices
Number Of Ingredients 9
Steps:
- Split the loaf in half lengthwise. Drizzle both cut surfaces with olive oil and scatter the vinegar and garlic on the bottom half. Sprinkle both cut sides with salt and pepper.
- Roughly chop the tomatoes and spread over the bottom half, then sprinkle over the capers and olives. Lay the anchovies on top, scatter with basil leaves and press everything down lightly.
- Cover the filling with the other half of the loaf and press down firmly.
- Wrap tightly in foil or greaseproof paper and place a weight on top for at least half an hour, longer if you have the time (4 hours maximum).
- Unwrap and cut into thick slices.
Nutrition Facts : Calories 246 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.47 milligram of sodium
PAN-BAGNAT (A MEDITERRANEAN SANDWICH WITH SALADE NICOISE)
Provided by Craig Claiborne And Pierre Franey
Categories lunch, quick, main course
Time 15m
Yield Four servings
Number Of Ingredients 17
Steps:
- Cut the rolls in half, sandwich fashion. Pull out a small amount of the soft inner portion. Crumble and set aside.
- Brush each of the eight cut portions with a half teaspoon of vinegar and with a half teaspoon of oil.
- Put the reserved crumbled bread pieces into a bowl and add the tomatoes, pepper, cucumber, radishes, onion, green and black olives, capers, garlic, tuna, basil, remaining four teaspoons of vinegar, remaining 10 tablespoons of olive oil, salt, pepper and the hard-cooked eggs. Toss gently to blend thoroughly.
- Heap one-fourth of the salad onto four sandwich roll halves. Top each with a second half and press. Wrap each sandwich tightly in clear plastic wrap and leave at room temperature until ready to serve.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 23 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 741 milligrams, Sugar 6 grams
NIçOISE TUNA SANDWICH (PAN BAGNAT)
Steps:
- Combine the red and white onion with 2 tablespoons extra-virgin olive oil,1 tablespoon red-wine vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a bowl.
- Using your hands, mix and squeeze everything together for 5 minutes. (Don't rush through this part; the onions need time to release their juices and mellow.)
- Work in can of tuna in olive oil, including the oil. Season with fresh lemon juice, red-wine vinegar, and salt, then add pepper to taste.
- Cut kaiser rolls in half crosswise and spread each bottom half with lettuce leaves. Use a couple of varieties-whatever looks good-for the difference in texture.
- On top of each lettuce layer, arrange 4 tomato slices (skip this step if you don't have good-really good-tomatoes on hand). Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
- Crisscross each sandwich with 2 drained anchovy fillets and strew with Niçoise olives (pit them if desired), chopped scallion greens, and sliced radishes. Then drizzle generously with more olive oil and top with the remaining kaiser halves, pressing gently but firmly.
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
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