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.
HEALTHY VEGETARIAN PAN BAGNAT
This fiber-packed vegetarian version of a classic French sandwich is great for travel and will save you from any airport food court. It's the perfect way to use up whatever fresh veggies you have on hand, plus its one of those things that gets better as it sits, so make it the night before an early flight.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 1 sandwich
Number Of Ingredients 9
Steps:
- Pull some of the soft middle from both halves of the roll out to make a well. Spread the cream cheese on the bottom of the roll. Top with the olives, artichoke hearts, tomato, roasted pepper, basil leaves, followed by the mixed sliced vegetables. Drizzle the artichoke marinade over the vegetables. Season with a pinch of salt and several cracks of black pepper. Sandwich with the top half of the roll and wrap tightly in plastic wrap and refrigerate for at least 3 hours up to overnight (this allows the flavors to meld).
Nutrition Facts : Calories 300, Fat 15 grams, SaturatedFat 4.5 grams, Cholesterol 20 milligrams, Sodium 790 milligrams, Carbohydrate 36 grams, Fiber 6 grams, Protein 9 grams, Sugar 6 grams
PAN BAGNAT
I love making this for a picnic tea. Pressing the sandwich allows the bread to become saturated with the flavours of the ingredients.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1068.2, Fat 30.1, SaturatedFat 8.7, Cholesterol 111.4, Sodium 2027.4, Carbohydrate 160.9, Fiber 12.2, Sugar 11.2, Protein 41.6
PAN BAGNAT
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 to 6 sandwiches
Number Of Ingredients 10
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
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this sandwich within a few hours of making it.
Provided by Mark Bittman
Time 10m
Number Of Ingredients 13
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.
VEGETARIAN PAN BAGNAT
Make and share this Vegetarian Pan Bagnat recipe from Food.com.
Provided by loveleesmile
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large glass or stainless-steel bowl, combine the fennel, chickpeas, olives, capers, parsley, garlic, and tomato. Add the vinegar, oil, salt, and pepper and toss.
- Remove some of the soft center from each half roll, leaving a 1/2-inch shell. Mound the filling onto the bottom of each roll. Drizzle any remaining juices over the filling. Cover with the top of each roll.
- If you have time, wrap each roll tightly in aluminum foil and let sit for 15 minutes or up to 2 hours. Otherwise, press down on the rolls firmly so that the dressing moistens the bread.
Nutrition Facts : Calories 460.9, Fat 24.9, SaturatedFat 3.4, Sodium 1332, Carbohydrate 51.2, Fiber 7, Sugar 2.3, Protein 10.1
PAN BAGNAT
The beauty of a pan bagnat: not only is it impressive and something different to share with fellow picnickers, it also wants to be made in advance. The longer it sits (up to 24 hours), the better it gets. The flavors marry, the oil and tomato juices mingle, the anchovies dissolve into the bread and all of it coalesces into a sophisticated whole that stays intact when you bite in. Pan bagnats can be a catchall for whatever vegetables are on hand: crisp hot and sweet peppers, fennel, cucumber and scallions. Even string beans, peas and fava beans can all work. The tuna itself is optional; some versions are ringed with just anchovies and sliced hard-cooked eggs. And at the time of year when wild salmon is in season, you could use some of the leftover cooked fish in place of tuna, which would make the sandwich even classier.
Provided by Melissa Clark
Categories quick, appetizer, side dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 432 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKPEA PAN BAGNAT
During my sophomore year of high school my mom informed me that the family would be celebrating Christmas in Nice. I was excited to visit France for the first time, but was admittedly a little disappointed that it wasn't Paris. I had no idea what the South of France had to offer, from lively Provençal cuisine to breathtaking landscapes to subtle luxury. One of my favorite memories of the trip was grabbing a pan bagnat, the local tuna-sandwich-like-no-other, at a café and enjoying it while strolling through the stone streets as my parents shopped. For years to come my family would recreate this sandwich at home. After my father became vegan, I came up with this alternative recipe that replaces tuna with chickpeas so he could continue to enjoy it. I honestly like it more than the original!
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Drain the chickpeas, reserving the liquid (aquafaba) and chickpeas separately.
- Make aquafaba mayo by placing 1/4 cup of the aquafaba (liquid from the can of chickpeas), the 2 grated cloves garlic, vinegar, mustard and 1/2 teaspoon salt in a blender and pulsing to combine. With the motor running, slowly drizzle in the avocado oil, blending until a smooth emulsion forms.
- Combine the chickpeas, 1/4 cup of the aquafaba mayo (save the rest for another use), lemon juice and lemon zest, the remaining 1 whole clove garlic and salt and pepper to taste in a food processor and pulse until well combined. The mixture should look similar to tuna salad; it's okay to have a few whole chickpeas remaining. Transfer the mixture to a medium bowl. Add the parsley, basil and capers and mix until combined.
- Open the baguette pieces and lightly drizzle the inside top and bottom with the olive oil. Spread with the chickpea mixture, then layer with the mixed olives, cucumber, tomato, shallot and red pepper.
- Wrap the sandwiches tightly in plastic wrap or foil and place on a baking sheet; top with another baking sheet and weight the top down with a cast-iron skillet for 10 minutes.
VEGAN PAN BAGNAT
Pronounced (pahn bahn-YAHT) it's a traditional sandwich from Nice, France. Basically a salad on a bun, except here the bun is replaced with a pita pocket(although you are free to use a bun if you like). It works nicely, holding in all the ingredients and lovely juices. What seems like a simple sandwich is actually full of flavor. This is gluten free if eaten witha gluten free pita pocket or just as a salad.
Provided by Sharon123
Categories Lunch/Snacks
Time 15m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Place prepared beans, lettuce, tomatoes, onion, pimentos, garlic, basil and capers into mixing bowl.
- Wisk together vinegar, oil and sugar. Pour over vegetables and toss.
- To serve stuff each pita pocket with 3/4 cup of mixture.
Nutrition Facts : Calories 366.3, Fat 10, SaturatedFat 1.4, Sodium 598.7, Carbohydrate 58.3, Fiber 6.4, Sugar 3.3, Protein 10.8
More about "vegan pan bagnat recipes"
VEGETABLE PAN BAGNAT (VEGAN) – ROBIN ROBERTSON
From robinrobertson.com
Cuisine FrenchCategory SandwichServings 6
- Cut the mushroom caps into very thin slices. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, add the mushroom slices and sear on both sides. Season with salt and pepper to taste. Transfer the cooked mushrooms to a plate and cook the remaining mushrooms slices. When all the mushrooms are cooked, combine them all in the skillet and set aside.
- In a small bowl, combine the vinegar, soy sauce, and mustard, stirring to blend. Pour the mixture over the mushrooms, turning to coat. Set aside to cool.
- In a food processor, combine the white beans and garlic and process to a paste. Add the tahini, sun-dried tomatoes, lemon juice, water, and salt and pepper to taste. Process until smooth. Set aside.
- Use a serrated knife to cut the bread in half horizontally. Use your hands to pinch out the soft center of the bread from inside both halves of the loaf to make room for the filling.
VEGETARIAN PAN BAGNAT WITH PESTO - LETTY'S KITCHEN
From lettyskitchen.com
4/5 (3)Total Time 45 minsCategory Dinner, LunchCalories 104 per serving
- With the motor of the food processor running, mince the garlic by dropping it through the feed tube. Process until it is very fine and has flown onto the processor bowl. Add the cilantro, pepitas and salt. Process for about 10 seconds, stopping to move things around if they get hung up. With the machine running, pour oil through the feed tube in a thin stream, processing until everything is well blended. Pour in the lime juice.
- Slice the baguette crosswise a third of the way down from the top. With your fingers, make it hollow by tearing out the softer bready insides.
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Servings 6Total Time 1 hr 30 minsAuthor Jill Silverman HoughCalories 320 per serving
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