The word “sandwich” really doesn’t do a Pan Bagnet justice, this hearty course is more like a meal, which just happens to be situated between two slices of bread. Pan Bagnet’s are popular lunch fare in the South of France. This sandwich is easy to assemble and travels well, so it is ideal for any summer picnic opportunity. There is no limit to the variations one could create. I made one for a boat trip the other day and it turned out to be quite a hit, so I wanted to share every little step with you today.
After tearing out most of the bread from a Ciabatta loaf, I spread on a layer of fresh aioli with saffron. During the summer months I am always happiest when I know I have a jar of homemade aioli in my refrigerator, because it adds so much good flavor to anything I slather it on. Lately, I’ve started to add a few threads of saffron to my aioli, the saffron adds even more complex flavor and color.
After tossing about 3 cups of baby arugula in a generous amount of Splendid Vinaigrette, I put a layer of the greens on each of the bread halves.
Then I started layering on more vegetables, sliced tomatoes and cucumbers,
chopped red onions, plenty of fresh chopped basil leaves and these yummy green olives I’m currently having an affair with {they’re packed in olive oil and seasoned with spicy peppers and other delights}.
Next, the vegetables were topped with canned tuna fish {preferably packed in olive oil}, and dotted with bits of anchovies. Traditionally, hard boiled eggs are also put on the sandwich, but I went egg free on this day.
When all of the layers were complete, I drizzled on a little more of the splendid vinaigrette, slapped the two pieces together and wrapped it tightly with a couple layers of plastic wrap. At this stage, this feast needs to be weighted down somehow, you can used a few bottles of cold rosé wine, books, small children, or whatever you have on hand.
Now, here’s the best part, while go on to do whatever else you need to do for this splendid picnic, all of those marvelous ingredients start to mush together, their flavors blending and interacting in a most enticing way.
When you are ready to dine, crack open the rose and slice away.
The bread can get a little soggy {in fact the true name for the sandwich is pan banhat, meaning “wet bread”} from all of the juices, so I usually offer a fork and knife if possible.
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See? This is much more than a sandwich, this is a meal in a loaf of bread.
Bon Appétit!
Looks and sounds perfect, Emily! Can't wait to make one for one of our boat trips.
Happy Wednesday.
Teresa
xoxo