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.
