Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped Kalamata olives
- 1/4 cup chopped roasted red peppers
- 1/4 cup chopped red onion
- 1 loaf of crusty bread, sliced in half horizontally
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
3. Brush eggplant slices with the olive oil mixture and grill for 3-4 minutes on each side, until tender and lightly charred.
4. In a separate bowl, mix together crumbled goat cheese, chopped basil, Kalamata olives, roasted red peppers, and red onion.
5. Place the bottom half of the crusty bread on a large piece of plastic wrap.
6. Layer the grilled eggplant slices on top of the bread.
7. Spoon the goat cheese mixture over the eggplant.
8. Top with the other half of the bread.
9. Wrap the sandwich tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
10. To serve, unwrap the sandwich and slice into individual portions.
- Time:
Preparation time: 20 minutes
- Cooking time: 8 minutes
Temperature:
- Grill or grill pan set to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 26g
- Carbohydrates: 41g
- Protein: 14g
Substitutions for ingredients:
- Feta cheese can be substituted for goat cheese.
- Any type of bread can be used, but a crusty bread is recommended.
Variations:
- Add sliced tomatoes or cucumber to the sandwich for extra freshness.
- Use different types of cheese, such as mozzarella or provolone.
- Add grilled chicken or shrimp for extra protein.
Tips and tricks:
- Make sure to brush the eggplant slices with the olive oil mixture to prevent sticking to the grill.
- Use a serrated knife to slice the bread for easier cutting.
- Wrap the sandwich tightly in plastic wrap to prevent the bread from getting soggy.
Storage instructions:
- Wrap the sandwich tightly in plastic wrap and store in the refrigerator for up to 24 hours.
Reheating instructions:
- This sandwich is best served cold, but can be heated in a panini press or on a grill pan for a warm, crispy sandwich.
Presentation ideas:
- Slice the sandwich into individual portions and serve on a platter with fresh herbs or sliced vegetables.
Garnishes:
- Fresh basil leaves or chopped parsley can be used as a garnish.
Pairings:
- Serve with a side salad or fresh fruit for a light and refreshing meal.
Suggested side dishes:
- Greek salad
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the eggplant is sticking to the grill, brush it with more olive oil before grilling.
Food safety advice:
- Make sure to refrigerate the sandwich for at least 1 hour before serving to prevent bacteria growth.
Food history:
- Pan-bagnat is a traditional sandwich from the Provence region of France, typically made with tuna, olives, and other Mediterranean ingredients.
Flavor profiles:
- This sandwich is savory and tangy, with the smoky flavor of grilled eggplant and the creamy tang of goat cheese.
Serving suggestions:
- This sandwich is perfect for a picnic or outdoor gathering, but can also be enjoyed as a light lunch or dinner at home.
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Region: French