Bon Appetit Pan Bagnat Recipes

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

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.

GRILLED CHICKEN PAN BAGNAT

Steps:

• Using meat mallet, pound chicken breasts between sheets of plastic wrap to 3/4-inch thickness. Combine 1/3 cup oil, 2 tablespoons lemon juice, herbes de Provence, and half of garlic in large resealable plastic bag. Add chicken to bag; shake to coat with marinade. Chill at least 2 hours and up to 6 hours.
• Prepare barbecue (medium-high heat). Remove chicken from marinade; shake off excess. Sprinkle chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Cool. Cut chicken on diagonal into 1/2- to 3/4-inch-thick slices.
• Whisk anchovy paste, remaining 4 tablespoons lemon juice, and remaining garlic in small bowl. Gradually whisk in remaining 3/4 cup oil. Season dressing to taste with salt and pepper.
• Cut both bread loaves horizontally in half. Pull out and discard soft interior crumbs from top halves, leaving 1/2-inch-thick shell; drizzle 1/4 cup dressing over inside of each top. Drizzle 1/4 cup dressing over inside of each bottom half; sprinkle 2 tablespoons capers in each. Divide chicken, tomatoes, onion, and lettuce between sandwiches. Cover with tops, pressing to compact. Wrap sandwiches in foil, then place heavy skillet or food cans on top to weigh down. Refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 1 hour before serving.)
• Cut each sandwich into quarters and serve cold or at room temperature.
• A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

PAN BAGNAT WITH FENNEL

Steps:

• Fennel and olives:
• Toss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag; season with salt and pepper.
• Do Ahead
• Fennel-olive mixture can be made 2 days ahead. Cover and chill.
• Assembly:
• Toss fennel-olive mixture with cucumber and tuna in a medium bowl; season with salt and pepper. Let sit, tossing occasionally, 10 minutes.
• Scoop out inside from top half of bread; discard (or save for a snack!). Layer bottom half of bread with tuna mixture, then top with eggs and arugula. Close up sandwich.
• Place a large heavy skillet or pot on top of sandwich to weigh down and let sit at room temperature, turning once, until evenly pressed, about 2 hours (if making sandwich at home, or storing in a cooler while you hike, wrap it up tightly in plastic wrap before you press it).
• Slice pan bagnat into wedges just before serving.

BON APPETIT PAN BAGNAT

Steps:

• Mix oil and garlic in bowl. Hollow out inside of both bread halves, leaving 1/2-inch-thick sides. Brush inside of bread halves with garlic oil. Spread tuna evenly over bottom half. Top with onion, then tomatoes, pressing down to compact. Sprinkle anchovies and capers over, pressing to adhere. Layer peppers over, then olives. Top with remaining bread half; press together.
• Wrap bread tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day. Cut bread crosswise into six 3-inch-wide pieces.

PAN BAGNATO

Steps:

• Slice baguette in half crosswise, then slice each half lengthwise in two, making bottom halves larger. Pull out and discard the insides so you have hollow bread shells. In a measuring cup or small bowl, whisk together vinegar and mustard. Whisk in olive oil until emulsified, then season with pepper. Brush some of the vinaigrette over the insides of the bread shells.
• In a bowl, stir together the tuna, capers, onion, and olives; stir in the remaining vinaigrette until well combined. Mound tuna evenly in the bread shell bottoms. Arrange tomatoes and basil leaves over tuna, then put tops of bread on. Squish down to compress ingredients: you want the bread to get soaked with the flavors. Wrap tightly in plastic wrap and parchment to transport. If made ahead, refrigerate up to 4 hours, wrapped.

PAN BAGNAT

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 bowl, combine beans, onion, fennel, tomatoes, pepper, olives, capers, tuna, and watercress with 3/4 cup of the vinaigrette. Season with salt and pepper.
• Slice open rolls, and scoop out some of the top halves. Brush remaining vinaigrette on insides of rolls. Pile salad mixture on bottom pieces, and top with egg slices. Cover with tops of rolls; serve.

PAN BAGNAT

Steps:

• Slice bread in half lengthwise. Using hands, remove interior of loaf, leaving 3/4-inch shell. Brush interior of both halves with olive oil and line with basil leaves in single layer.
• Combine undrained tuna, tomatoes, olives, onion, and lemon juice in medium bowl to blend. Season to taste with salt and pepper.
• Spoon salad evenly into bottom bread shell. Cover with top half and wrap tightly with plastic. Place in shallow baking pan; top with another baking pan and weight with heavy cans. Let stand 20 minutes.
• Unwrap pan bagnat and cut into 1 1/2-inch slices. Place on platter, garnish with basil sprigs, and serve.

PAN BAGNAT

Steps:

• Mix oil and garlic in bowl. Hollow out inside of both bread halves, leaving 1/2-inch-thick sides. Brush inside of bread halves with garlic oil. Spread tuna evenly over bottom half. Top with onion, then tomatoes, pressing down to compact. Sprinkle anchovies and capers over, pressing to adhere. Layer peppers over, then olives. Top with remaining bread half; press together.
• Wrap bread tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day. Cut bread crosswise into six 3-inch-wide pieces.

PAN BAGNAT

Steps:

• Slice bread in half lengthwise. Scoop out the inside, leaving a 3/4 inch shell of bread and crust.
• Brush interior of both halves with olive oil and line with basil leaves in single layer.
• Combine undrained tuna, tomatoes, olives, onion, and lemon juice in bowl to blend. Season to taste with salt and pepper.
• Spoon salad into bottom bread shell.
• Cover with top half; wrap in plastic.
• Place between two plates and add weights to the top (e.g. cans). Let stand 20 minutes.
• Unwrap, slice, and serve.

PAN BAGNAT

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.

PAN BAGNAT

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.

PAN BAGNAT

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.