PAN BAGNAT
The beauty of a pan bagnat: not only is it impressive and something different to share with fellow picnickers, it also wants to be made in advance. The longer it sits (up to 24 hours), the better it gets. The flavors marry, the oil and tomato juices mingle, the anchovies dissolve into the bread and all of it coalesces into a sophisticated whole that stays intact when you bite in. Pan bagnats can be a catchall for whatever vegetables are on hand: crisp hot and sweet peppers, fennel, cucumber and scallions. Even string beans, peas and fava beans can all work. The tuna itself is optional; some versions are ringed with just anchovies and sliced hard-cooked eggs. And at the time of year when wild salmon is in season, you could use some of the leftover cooked fish in place of tuna, which would make the sandwich even classier.
Provided by Melissa Clark
Categories quick, appetizer, side dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the optional anchovies, the garlic, vinegar, mustard, salt and pepper. Slowly drizzle in oil, whisking constantly.
- If using a country loaf, pull out some soft interior crumb to form a cavity. If using a ciabatta, you won't need to eliminate anything.
- If using a Kirby cucumber, slice thinly. If using a regular cucumber, peel, halve lengthwise, and scoop out seeds from one half. Thinly slice seedless half. Add sliced cucumber to vinaigrette and toss well.
- Spread half the cucumbers on bottom of bread. Top with tomato and onion slices, then with tuna, basil, olives and egg slices. Top egg with remaining cucumbers and vinaigrette. Cover with second bread half and firmly press sandwich together.
- Wrap sandwich tightly in foil, waxed paper or plastic wrap, then place in a plastic bag. Put sandwich under a weight such as a cast-iron frying pan topped with a filled kettle, or have a child about 7 years old sit on it. Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes (or as long as you can get the child to sit still). Unwrap, slice and serve immediately, or keep it wrapped for up to 8 hours before serving.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 432 milligrams, Sugar 4 grams, TransFat 0 grams
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
Steps:
- In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
- Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
- Cut into 4 sandwiches and serve.
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.
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
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
More about "vegan pan bagnat recipes"
VEGETABLE PAN BAGNAT (VEGAN) – ROBIN ROBERTSON
From robinrobertson.com
Cuisine FrenchCategory SandwichServings 6
- Cut the mushroom caps into very thin slices. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, add the mushroom slices and sear on both sides. Season with salt and pepper to taste. Transfer the cooked mushrooms to a plate and cook the remaining mushrooms slices. When all the mushrooms are cooked, combine them all in the skillet and set aside.
- In a small bowl, combine the vinegar, soy sauce, and mustard, stirring to blend. Pour the mixture over the mushrooms, turning to coat. Set aside to cool.
- In a food processor, combine the white beans and garlic and process to a paste. Add the tahini, sun-dried tomatoes, lemon juice, water, and salt and pepper to taste. Process until smooth. Set aside.
- Use a serrated knife to cut the bread in half horizontally. Use your hands to pinch out the soft center of the bread from inside both halves of the loaf to make room for the filling.
VEGGIE PAN BAGNAT (NICOISE SALAD SANDWICH) - THE …
From simple-veganista.com
Reviews 8Category EntreeCuisine FrenchTotal Time 15 mins
- Dressing: In a small bowl, mix the dressing ingredients together until dijon has emulsified. Set aside to let the flavors develop.
- Assemble salad: In a medium/large mixing bowl, add beans and roughly mash leaving about 2/3 whole beans. Add in dressing to the beans and mix well. Add in the bell pepper, green beans, artichokes, red onion, olives, parsley, optional peperoncini and salt & pepper. Mix to combine.
- Prep bread: Cut bread in half lengthwise. Remove some of the insides of each half making a trough for the filling (this will help keep the filling inside the sandwich when eating). Brush both halves with extra virgin olive oil.
- Assemble pan bagnat: Layer your bottom half of bread with a good serving of the mixed salad. Add tomatoes across the top, then top with basil leaves and salt & pepper. Top with other slice of bread. (You can also vice versa this layer order starting with the basil and tomato on the bottom and salad on top.)
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