Now that summer is here, let’s all go on a picnic! Pan Bagnat, a yummy french layered sandwich, is what I want to bring. This sandwich is layered perfection in all of its glory. You can make it well in advance and it feeds a lot of people. A traditional Pan Bagnat has tuna, egg slices, anchovies, and olives. But this recipe is vegetarian and you can use whatever vegetables, meat/protein, and cheese you like or have on hand. Steph McVox and I use to make this sandwich for our Mother’s Day picnics with Mom and Cate–before I moved to Vancouver. We have lots of good memories of those days and we’re long overdue for a picnic. -bvox
Grilled Vegetable Pan Bagnat
- 2 teaspoons red wine vinegar
- 4 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- Pinch of salt and freshly ground pepper
- 1 large round country loaf
- 1-2 zucchinis, sliced length-way, grilled
- 1 eggplant, sliced length-way, grilled
- 4 portabello mushrooms, gilled and grilled
- 2 medium-size, ripe tomatoes, sliced
- 1 large red onion, caramelized with herbs
- Slices of your favourite cheese (I used brie)
- 12 large basil leaves
- Grill vegetables (brush with oil and salt and pepper first) and caramelize your onions first. You can also use raw onions and cucumber slices to work around this step.
- Whisk together red wine vinegar, olive oil, Dijon, salt and pepper together in a small bowl.
- Slice country loaf in half and pull out some of the soft interior crumb to form a cavity.
- Drizzle half of the vinaigrette mixture on the bottom of the bread. Top with layers of your vegetables and cheese. Drizzle remaining vinaigrette over the top. Cover with the second bread half and firmly press the sandwich together.
- Wrap the sandwich tightly in plastic wrap, then place in a plastic bag. Put sandwich under a weight, such as a cast-iron frying pan topped with something heavy and sturdy. Weight sandwich for 10 minutes, then flip and weight it for another 10 minutes. Unwrap, slice and serve–or keep it wrapped for up to 8 hours before serving.