Ingredients with Measurements:
- 1 round loaf of crusty bread
- 1/2 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of Dijon mustard
- 1 clove of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of chopped fresh basil
- 1/2 cup of chopped fresh parsley
- 1/2 cup of chopped fresh oregano
- 1/2 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 cup of pitted Kalamata olives
- 1/2 cup of crumbled feta cheese
- 1/2 pound of thinly sliced deli ham
- 1/2 pound of thinly sliced deli turkey
Special equipment needed:
- Large mixing bowl
- Bread knife
Step-by-step instructions:
1. In a large mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.
2. Add the chopped fresh basil, parsley, and oregano to the bowl and toss to coat in the dressing.
3. Add the thinly sliced red onion, red and yellow bell peppers, and pitted Kalamata olives to the bowl and toss to coat in the dressing.
4. Cut the round loaf of crusty bread in half horizontally and remove some of the soft interior to create a hollow space.
5. Brush the inside of the bread with some of the dressing from the mixing bowl.
6. Layer the thinly sliced deli ham and turkey on the bottom half of the bread.
7. Spoon the vegetable and herb mixture on top of the deli meats.
8. Sprinkle the crumbled feta cheese on top of the vegetables.
9. Place the top half of the bread on top of the filling and press down firmly.
10. Wrap the entire sandwich tightly in plastic wrap and place a heavy object, such as a cast-iron skillet, on top of the sandwich to compress it.
11. Refrigerate the sandwich for at least 2 hours or overnight.
12. When ready to serve, remove the plastic wrap and slice the sandwich into wedges.
Time:
Preparation time: 20 minutes
Cooking time: None
Chilling time: 2 hours or overnight
Temperature:
No cooking required.
Serving size:
Serves 6-8 people.
Nutritional information:
Calories per serving: 450
Total fat: 28g
Saturated fat: 7g
Cholesterol: 60mg
Sodium: 1200mg
Total carbohydrates: 29g
Dietary fiber: 3g
Sugars: 4g
Protein: 21g
Substitutions for ingredients:
- Any crusty bread can be used in place of the round loaf.
- White wine vinegar can be used in place of red wine vinegar.
- Any type of mustard can be used in place of Dijon mustard.
- Any type of onion can be used in place of red onion.
- Any type of bell pepper can be used in place of red and yellow bell peppers.
- Any type of olive can be used in place of Kalamata olives.
- Any type of cheese can be used in place of feta cheese.
- Any type of deli meat can be used in place of ham and turkey.
Variations:
- Add sliced tomatoes to the vegetable mixture.
- Use grilled chicken instead of deli meats.
- Add sliced hard-boiled eggs to the sandwich.
- Use a different type of cheese, such as goat cheese or blue cheese.
- Add sliced avocado to the sandwich.
Tips and tricks:
- Make sure to wrap the sandwich tightly in plastic wrap and compress it with a heavy object to allow the flavors to meld together.
- Use fresh herbs for the best flavor.
- Use a serrated bread knife to slice the sandwich into wedges.
Storage instructions:
Leftover sandwich can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 2 days.
Reheating instructions:
No reheating required.
Presentation ideas:
Serve the sandwich on a large platter with fresh herbs and sliced lemons for garnish.
Garnishes:
Fresh herbs, sliced lemons.
Pairings:
Serve with a side of fresh fruit or a green salad.
Suggested side dishes:
Fresh fruit, green salad.
Troubleshooting advice:
If the sandwich is too dry, add more dressing to the vegetable mixture.
Food safety advice:
Make sure to store the sandwich in the refrigerator and consume within 2 days.
Food history:
Pan-bagnat is a traditional sandwich from the Provence region of France. It typically consists of a round loaf of bread filled with tuna, olives, and vegetables.
Flavor profiles:
Savory, tangy, herbaceous.
Serving suggestions:
Serve the sandwich as a main course for lunch or dinner.
Related Categories
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Region: French