Pan Bagnat and Variations

This recipe is from the post: A Superb Summer Sandwich: Pan Bagnat

Serves 2, can be multiplied proportionately

1-Demi baguette or about 10-11 inches of one long baguette, rosemary is nice if you can get it, but plain works just fine
1 small shallot, peeled and finely chopped
2 Tablespoons olive oil, plus 2 teaspoons for drizzling
1 Tablespoon red wine vinegar
pinch of kosher salt and a few grinds of fresh black pepper
1 cup of washed and dried baby arugula, or soft small leaf lettuce of your choice
8 slices of brie cheese with rind, about 4 ounces total
1/4 cup pitted and chopped Kalamata or Niçoise olives
2 plum tomatoes sliced thinly
1/3 to 1/2 thinly sliced green bell pepper
1-6 oz. can of tuna packed in water or oil and drained

Slice the demi-baguette or section of baguette in half lengthwise horizontally and lay on a flat surface, cut side up. In a small bowl combine the shallot, 2 Tablespoons olive oil, 1 Tablespoon red wine vinegar, a pinch of Kosher salt, and several grinds of fresh black pepper. Whisk to emulsify the dressing, then drizzle 2 Tablespoons of the dressing evenly divided over each half of the baguette. Drizzle about 1 more teaspoon of straight olive oil over the two slices of baguette.

On the bottom half of the now fairly saturated baguette, layer the arugula evenly. On top of the arugula, arrange the brie slices in a single layer. Sprinkle the olives on top of the brie, then layer thinly sliced green bell pepper on top of the olives, and top with thinly sliced tomato to cover generously in one layer. Sprinkle the remaining dressing over the tomatoes. On the top inside of the baguette, arrange the tuna, and drizzle the remaining 1 teaspoon of olive oil on top of the tuna.

Carefully close the two sides together, tucking in any wayward ingredients that try to escape. Wrap the Pan Bagnat in plastic wrap as tightly as you can and don’t skimp on the wrap, then press hard down on the top to start the release of the juices. Place the well-wrapped sandwich on a plate in the fridge, and put a weight on top of it. Leave it in the fridge for at least an hour and up to 24 hours, to allow the juices to flow into the bread. When ready to eat, carefully unwrap the sandwich and cut it in half crosswise.

Variations: There are more variations on Pan Bagnat than you can “shake a stick at!” You can leave off the cheese and have more of a salad sandwich, or add hard boiled eggs instead of cheese like a salad Niçoise. You can leave on the cheese and omit the fish for a vegetarian version, or omit the cheese if you’re vegan. You can use anchovies, which is the original way of the French instead of, or in addition to the tuna, or if you don’t like fish but do like meat, you can use roasted or rotisserie chicken, or ham, or roast beef. You can add more peppers if you like, and jarred and roasted peppers work well instead of fresh ones, or you can add capers and some red onion. You can omit the arugula and substitute basil leaves, too. Customize as you like, make your own variations and enjoy!

Recipe ©2011 Betsy Burts. All reproduction rights reserved.

2 thoughts on “Pan Bagnat and Variations

  1. Pingback: A Superb Summer Sandwich: Pan Bagnat | bits and breadcrumbs

  2. Pingback: A Year Ago… | bits and breadcrumbs

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