A French sandwich
Pan Bagnat
baguette sandwich
This French sandwich or pan bagnat, is hearty picnic fare, which should be made a few hours in advance of your picnic – even the night before.It is traditionally made with a crusty baguette but you could also make one using a ciabatta or focaccia loaf. This picnic baguette sandwich travels well – but if you make a big one to share, remember to take a knife with you to divide it into portions – and a few napkins to catch any olive oil dripping down your chin! Split a wide French loaf in two, horizontally, leaving the bread joined along one edge. Spread all surfaces of the bread (inside) with a couple of tablespoons of olive oil and a crushed clove of garlic – or use garlic infused olive oil. Grind some black pepper over it too. Then layer the following ingredients evenly over the bread: - marinated red/orange pepper strips, drained
- marinated artichoke hearts, drained and sliced
- a Spanish onion or red onion (or any not too strong onion!) sliced into thin rings
- ripe, red tomatoes, sliced
- a handful of stoned black olives, sliced
- a few anchovy fillets (I use lots but then I love them! – remember no extra salt needed if you use salty ones)
- a handful of basil leaves, torn
Once the loaf is made, wrap it tightly in plastic wrap/cling film and put it in the fridge under a heavy weight, to squash all the lovely Mediterranean flavours together. Unwrap at the picnic and enjoy - maybe with a green salad on the side.
Go to picnic sandwiches
Go to easy picnic food ideas
Go from french sandwich to Home Page
|
