Pan-Bagnat: The Ultimate French Mediterranean Sandwich

Ingredients

• 1 whole-grain baguette (approximately 12 inches long) 1 whole-grain baguette (approximately 12 inches long)
• 2 ripe tomatoes, sliced 2 ripe tomatoes, sliced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 cup mixed salad greens 1 cup mixed salad greens
• 1/2 cup pitted Kalamata olives, halved 1/2 cup pitted Kalamata olives, halved
• 1/4 cup capers 1/4 cup capers
• 4-6 anchovy fillets (optional) 4-6 anchovy fillets (optional)
• 4 hard-boiled eggs, sliced 4 hard-boiled eggs, sliced
• 1/4 cup fresh basil leaves 1/4 cup fresh basil leaves
• 1/4 cup fresh parsley leaves 1/4 cup fresh parsley leaves
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 4 tablespoons garlic-infused olive oil 4 tablespoons garlic-infused olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 20g (Saturated Fat: 4g)
• Carbohydrates: 38g (Sugars: 5g)
• Protein: 14g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Slice the baguette horizontally, leaving one side intact to create a hinge.
2. 2.
   Drizzle the inside of the baguette with 2 tablespoons of garlic-infused olive oil and 1 tablespoon of red wine vinegar.
3. 3.
   Layer the bottom half of the baguette with salad greens, followed by the sliced tomatoes, red onion, olives, capers, anchovy fillets (if using), hard-boiled eggs, basil leaves, and parsley leaves.
4. 4.
   Drizzle the remaining garlic-infused olive oil and red wine vinegar over the filling. Season with salt and pepper.
5. 5.
   Close the sandwich by placing the top half of the baguette over the filling.
6. 6.
   Wrap the sandwich tightly in plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
7. 7.
   Just before serving, unwrap the sandwich and cut it into individual portions.
8. 8.
   Serve chilled and enjoy the taste of the French Riviera!

Treat your ingredients with care...

• Baguette — Opt for a whole-grain baguette for added fiber and a nuttier flavor.
• Tomatoes — Choose ripe and juicy tomatoes for the best flavor and texture.
• Red onion — Soak the sliced red onion in cold water for 10 minutes to mellow its sharpness.
• Garlic-infused olive oil — If you don't have garlic-infused olive oil, you can mince a clove of garlic and mix it with regular olive oil.

Tips & Tricks

• For a vegetarian version, omit the anchovy fillets and increase the amount of capers for an extra burst of flavor.
• Add a layer of sliced avocado for a creamy and luxurious twist.
• Wrap the sandwich tightly in parchment paper before refrigerating to keep it compact and easy to handle.
• Serve with a side of mixed greens or a refreshing cucumber salad for a complete meal.
• Experiment with different herbs such as tarragon or mint to personalize the flavor profile.

Serving advice

Serve the Pan-Bagnat chilled to enhance the refreshing flavors. It pairs perfectly with a glass of chilled rosé wine or a crisp lemonade.

Presentation advice

To showcase the vibrant colors of the Pan-Bagnat, cut it into individual portions and arrange them on a platter. Garnish with a sprig of fresh basil or parsley for an added touch of elegance.