Pan Bagnat

Sandwiches are easily my favorite thing to eat. Mostly because they can come in endless forms and most often include some kind of carbohydrate. Mmmm carbs.

They’re easy to make. Easy to transport. Hold up well. Almost always satisfying. Unless it’s really poorly thrown together, I’m never bummed that I brought a sandwich for lunch. Sandwiches are always a good call.

The other day I was seeking inspiration for yummier week day meals and I came across this recipe for the Pan Bagnat. Essentially, it’s a Nicoise salad on a baguette.

I was immediately drawn in my the colorful photo and ingredient list, plus Nice is the most amazing place I’ve been to and I dream frequently about going back.



However, I’m not crazy about tuna and I avoid egg when I can so I made a ~vegan~ version of the sandwich. I don’t think the bread is vegan but you can make it on whatever bread you like. I opted for the baguette.

Here’s my version of Le Pan Bagnat:

1 baguette1/2 of olives – I used green and black, pitted.
3 cloves of garlic, minced – I go heavy on garlic so if you’re not crazy about it, you can halve this amount
1/2 cup artichoke hearts
1/3 red pepper
1 cup green beans
1/4 red onion
1/2 small turnip
1 handful scallions
12ish fresh basil leaves
6 tbs olive oil
salt & pepper to taste

1. Chop everything except the baguette, basil, olive oil, and salt and pepper.


2. Cut the baguette in half and scoop the filling out of one side to create a trough for the chopped ingredients. Brush the inside of each loaf with olive oil and garlic, sprinkle with salt and pepper. Line the loaves with the basil leaves.

3. Mix chopped ingredients in a bowl and season with a pinch of salt and pepper and a drizzle of olive oil. *The original recipe calls for lemon juice here. I forgot it and my sandwich turned out fine, but I think it could be yummy, so lemon if you have lemon!

4. Empty ingredients into trough. Wrap sandwich and keep it pressed under something heavy, over night. I threw it in the fridge and place a glass baking pan over it. This is supposed to help the flavors meld together I think.

5. Eat! The outside of my sandwich stayed crusty but the inside was nice and soft so that it didn’t wreck my mouth (I’m looking at you, Captain Crunch.) I always enjoy my sandwiches with some kind of chip or pretzel but the recipe suggests a good green apple pairs well too. Hope you like it!





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s