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.
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Danilo Alfaro
[email protected]I loved this pan bagnat! The bread was so soft and the filling was packed with flavor.
Grady Olson
[email protected]This pan bagnat was delicious! The bread was crispy and the filling was flavorful. I would definitely recommend this recipe.
Henok Elias
[email protected]I've made this pan bagnat several times and it's always a hit. The bread is always perfect and the filling is always delicious.
Alyas Khan
[email protected]This pan bagnat was easy to make and turned out great! The bread was crispy and the filling was flavorful. I would definitely recommend this recipe.
vivian iloski
[email protected]This is the best pan bagnat recipe I've ever tried. The bread is so flavorful and the filling is delicious. I will definitely be making this again and again.
Bobby Sherwood
[email protected]I loved this pan bagnat! The bread was so soft and the filling was packed with flavor. I will definitely be making this again.
Torious Williams
[email protected]This pan bagnat was a hit! The bread was perfect and the filling was delicious. I will definitely be making this again.
Sirjana lama
[email protected]I made this pan bagnat for lunch and it was delicious! The bread was crispy on the outside and soft and chewy on the inside. The filling was flavorful and well-balanced. I would definitely recommend this recipe.
Paige Johnson
[email protected]This pan bagnat was easy to make and turned out great! The bread was soft and chewy, and the filling was flavorful and well-balanced. I especially loved the combination of the tuna, olives, and hard-boiled eggs.
Stephanie Bee
[email protected]I've made this pan bagnat several times and it's always a hit. The bread is always perfect and the filling is always delicious. I love that you can customize the filling to your own liking.
Martin Nwokobia
[email protected]I followed the recipe exactly and the pan bagnat turned out great! The bread was crispy on the outside and soft and chewy on the inside. The filling was flavorful and well-balanced. I would definitely recommend this recipe.
Boom City Studio
[email protected]This is the best pan bagnat recipe I've ever tried. The bread is so soft and flavorful, and the filling is packed with delicious ingredients. I will definitely be making this again and again.
DJabmdaj CJnsma
[email protected]I made this pan bagnat for a picnic and it was a hit! Everyone loved it. The bread was delicious and the filling was packed with flavor. I will definitely be making this again.
Cristiano Azevedo
[email protected]This pan bagnat recipe is a keeper! The bread was perfectly crispy on the outside and soft and chewy on the inside. The filling was flavorful and well-balanced. I especially loved the combination of the tuna, olives, and hard-boiled eggs.