Old picnic favourite: The Pan Bagnat
Love using olive oil in the kitchen? This hearty and delicious lunch recipe will delight!
When you prepare this sandwich, make sure not to be stingy on the olive oil, pan bagnat literally means ‘bathed bread’. This old picnic favourite tastes of the French Riviera – a pan bagnat is simply a salad Niçoise in a practical bread packaging. Don't slice the sandwich up until it’s time to eat. Then you won’t have to deal with any mess. Too easy!
Recipe from The Ultimate Sandwich which include 100 classic sandwiches from Reuben to Po'Boy and everything in between (Pavilion, $34.99).
- 1 Sicilian loaf - click here for recipe
- 1 tomato
- 1 egg
- 200g can of tuna in oil, drained
- ½ red onion, sliced
- a bunch of fresh basil
- 6 anchovies
- 50g/½ cup chopped black olives
- 2 tbsp capers
- olive oil
- red wine vinegar
- salt and freshly ground black pepper
1. Cut the top off your Sicilian loaf as if it was a lid and then scrape out quite a lot of the crumb from the bottom. The hole should be big enough to stuff with filling but no so big so only the crust remains. Slice the tomato and place in the bottom. Then add layers of sliced egg, tuna, onion, basil, anchovy, olives and capers. Drizzle over some oil and vinegar, then season with salt and pepper.
2. Now it’s time to press this sandwich together into one yummy unity. Do this by placing it back in the tin, cover with a piece of greaseproof paper, then place a plate on top and finally, a weight. Leave in the fridge for 1–2 hours, or until it’s time to set off for the picnic.
3. When it’s time to eat you just have to take out the sandwich from the tin, slice it into four pieces and enjoy it on a blanket with the sun in your face.
For more luxurious sandwiches see the Sicilian Loaf and the Vietnamese baguette, Banh mi.
Republished with Wyza.com.au.