Ingredients with Measurements:
- 1 large ciabatta loaf
- 1/2 cup roasted red peppers, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup kalamata olives, pitted and chopped
- 2 tablespoons capers, drained
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- 4-6 leaves of lettuce
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the ciabatta loaf in half lengthwise and place it on a baking sheet lined with parchment paper.
3. In a mixing bowl, combine the roasted red peppers, feta cheese, kalamata olives, and capers.
4. In a separate mixing bowl, whisk together the red wine vinegar, olive oil, garlic, salt, and pepper.
5. Pour the dressing over the roasted red pepper mixture and toss to combine.
6. Spread the mixture evenly over the bottom half of the ciabatta loaf.
7. Top the mixture with lettuce leaves.
8. Place the top half of the ciabatta loaf on top of the lettuce.
9. Wrap the sandwich tightly in plastic wrap and place a heavy object on top to press it down.
10. Refrigerate the sandwich for at least 1 hour or up to 24 hours.
11. When ready to serve, remove the sandwich from the refrigerator and unwrap it.
12. Cut the sandwich into desired portions and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Preheat oven to 400°F
Serving size:
- Serves 4-6
Nutritional information:
- Calories: 420
- Fat: 25g
- Carbohydrates: 35g
- Protein: 13g
- Fiber: 2g
Substitutions for ingredients:
- Ciabatta loaf can be substituted with any crusty bread.
- Roasted red peppers can be substituted with sun-dried tomatoes.
- Feta cheese can be substituted with goat cheese.
- Kalamata olives can be substituted with any type of olives.
- Red wine vinegar can be substituted with balsamic vinegar.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use different types of cheese, such as blue cheese or cheddar.
- Add sliced tomatoes or cucumbers for extra freshness.
- Use different types of bread, such as sourdough or baguette.
Tips and tricks:
- Use a serrated knife to cut the ciabatta loaf for a clean cut.
- Wrap the sandwich tightly in plastic wrap to prevent it from falling apart.
- Use a heavy object, such as a cast iron skillet, to press down on the sandwich while it refrigerates.
- Let the sandwich sit at room temperature for 10-15 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store the sandwich in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This sandwich is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the sandwich on a wooden cutting board for a rustic look.
- Cut the sandwich into bite-sized pieces for a party platter.
Garnishes:
- Garnish with fresh herbs, such as parsley or basil.
- Drizzle with extra olive oil or balsamic glaze.
Pairings:
- Serve with a side of potato chips or a simple green salad.
Suggested side dishes:
- Greek salad
- Pasta salad
- Grilled vegetables
Troubleshooting advice:
- If the sandwich falls apart, use toothpicks to hold it together.
- If the bread is too hard, lightly toast it before assembling the sandwich.
Food safety advice:
- Keep the sandwich refrigerated until ready to serve.
- Do not leave the sandwich at room temperature for more than 2 hours.
Food history:
- Pan-bagnat is a traditional sandwich from the Provence region of France. It is typically made with tuna, olives, and other Mediterranean ingredients.
Flavor profiles:
- This sandwich is savory, tangy, and slightly salty.
Serving suggestions:
- Serve as a lunch or dinner sandwich.
- Pack for a picnic or outdoor gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French
Taste: Savory, Tangy, Salty, Herbaceous, Aromatic