PAN BAGNAT
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 to 6 sandwiches
Number Of Ingredients 10
Steps:
- Bring a medium saucepan filled with enough water to cover 4 large eggs to a simmer. Add the eggs, adjust the heat, and simmer for exactly 12 minutes. Transfers the eggs to an ice bath to cool. When cool enough to handle, peel the eggs.
- Meanwhile, whisk together the olive oil, mustard and vinegar in a medium bowl. Chop the olives and add them to the bowl. Add the tuna with the oil. Thinly slice the red onion and add it to the bowl. Season with salt and pepper. Gently toss the ingredients together.
- Slice the baguette in half lengthwise. Drizzle each half lightly with olive oil. Top both halves of the baguette with the tuna mixture. Slice the eggs and top the tuna mixture evenly with the slices. Sprinkle the eggs lightly with salt and pepper. Top with arugula. Carefully flip the top half of the baguette onto the bottom half. Cut into 4 to 6 pieces and enjoy right away, or wrap the whole loaf tightly in plastic wrap and refrigerate, slicing into sandwiches when ready to serve.
PAN BAGNAT
Here's a traditional French sadwich from "Real Simple, Meals Made Easy" by Reneee Schettler. This certainly brings canned tuna into the realm of "gourmet".
Provided by Acerast
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- Halve the baguette lengthwise, then cut it crosswise into 4 portions.
- Remove some of the light, fluffy bread from the center and reserve for another use (such as bread crumbs).
- In a medium bowl, combine the tuna, salt, pepper, lemon juice, and 1 Tablespoon of the oil.
- Place a few lettuce leaves on both halves of each baguette portion.
- top the bottom halves with the tuna mixture, tomatoes, onion, olives, basil and capers (if using).
- Drizzle with the remaining oil.
- Cover with the top half of each baguette portion and press gently but firmly.
- Enjoy or wrap and tote to your favorite outdoor activity.
Nutrition Facts : Calories 561.4, Fat 19.1, SaturatedFat 3.4, Cholesterol 32.3, Sodium 1066.8, Carbohydrate 65.1, Fiber 5.6, Sugar 2.4, Protein 31.6
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
CHICKPEA PAN BAGNAT
During my sophomore year of high school my mom informed me that the family would be celebrating Christmas in Nice. I was excited to visit France for the first time, but was admittedly a little disappointed that it wasn't Paris. I had no idea what the South of France had to offer, from lively Provençal cuisine to breathtaking landscapes to subtle luxury. One of my favorite memories of the trip was grabbing a pan bagnat, the local tuna-sandwich-like-no-other, at a café and enjoying it while strolling through the stone streets as my parents shopped. For years to come my family would recreate this sandwich at home. After my father became vegan, I came up with this alternative recipe that replaces tuna with chickpeas so he could continue to enjoy it. I honestly like it more than the original!
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Drain the chickpeas, reserving the liquid (aquafaba) and chickpeas separately.
- Make aquafaba mayo by placing 1/4 cup of the aquafaba (liquid from the can of chickpeas), the 2 grated cloves garlic, vinegar, mustard and 1/2 teaspoon salt in a blender and pulsing to combine. With the motor running, slowly drizzle in the avocado oil, blending until a smooth emulsion forms.
- Combine the chickpeas, 1/4 cup of the aquafaba mayo (save the rest for another use), lemon juice and lemon zest, the remaining 1 whole clove garlic and salt and pepper to taste in a food processor and pulse until well combined. The mixture should look similar to tuna salad; it's okay to have a few whole chickpeas remaining. Transfer the mixture to a medium bowl. Add the parsley, basil and capers and mix until combined.
- Open the baguette pieces and lightly drizzle the inside top and bottom with the olive oil. Spread with the chickpea mixture, then layer with the mixed olives, cucumber, tomato, shallot and red pepper.
- Wrap the sandwiches tightly in plastic wrap or foil and place on a baking sheet; top with another baking sheet and weight the top down with a cast-iron skillet for 10 minutes.
VEGAN PAN BAGNAT
Pronounced (pahn bahn-YAHT) it's a traditional sandwich from Nice, France. Basically a salad on a bun, except here the bun is replaced with a pita pocket(although you are free to use a bun if you like). It works nicely, holding in all the ingredients and lovely juices. What seems like a simple sandwich is actually full of flavor. This is gluten free if eaten witha gluten free pita pocket or just as a salad.
Provided by Sharon123
Categories Lunch/Snacks
Time 15m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Place prepared beans, lettuce, tomatoes, onion, pimentos, garlic, basil and capers into mixing bowl.
- Wisk together vinegar, oil and sugar. Pour over vegetables and toss.
- To serve stuff each pita pocket with 3/4 cup of mixture.
Nutrition Facts : Calories 366.3, Fat 10, SaturatedFat 1.4, Sodium 598.7, Carbohydrate 58.3, Fiber 6.4, Sugar 3.3, Protein 10.8
VEGETARIAN PAN BAGNAT
Make and share this Vegetarian Pan Bagnat recipe from Food.com.
Provided by loveleesmile
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large glass or stainless-steel bowl, combine the fennel, chickpeas, olives, capers, parsley, garlic, and tomato. Add the vinegar, oil, salt, and pepper and toss.
- Remove some of the soft center from each half roll, leaving a 1/2-inch shell. Mound the filling onto the bottom of each roll. Drizzle any remaining juices over the filling. Cover with the top of each roll.
- If you have time, wrap each roll tightly in aluminum foil and let sit for 15 minutes or up to 2 hours. Otherwise, press down on the rolls firmly so that the dressing moistens the bread.
Nutrition Facts : Calories 460.9, Fat 24.9, SaturatedFat 3.4, Sodium 1332, Carbohydrate 51.2, Fiber 7, Sugar 2.3, Protein 10.1
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