Recently we made Pan Bagnat from Moosewood Cooks at Home. It’s a really simple, versatile recipe that basically allows you to use any seasonal vegetables you have on hand, and we’ve had plenty of those lately. While the sandwich is quick to assemble, the key is letting it sit, preferably weighted down, for a few hours to let all of the flavors–especially the garlic, olives and tomatoes–meld and saturate the bread. It’s perfect for picnics or fishing.

Here’s a quick version of the recipe:

1 baguette (we used one from Whole Foods, but On the Rise might be even better)
1 garlic clove
olive oil
tomato
cucumber
onion
olives
salt and pepper

optional: mild cheese (we used fresh mozzarella), hard boiled eggs, vinegar, fresh or dried herbs (we used basil), pesto, peppers, capers, or whatever else sounds good.

Slice bread in half lengthwise and rub cut or pressed garlic on cut sides. Slather on generous amounts of olive oil and a bit of vinegar (optional). Layer sliced tomato, cucumber, onions and olives. Layer on optional ingredients, and season with salt and pepper. Wrap sandwich and place underneath something heavy for a few hours, e.g. other stuff you’re bringing on your picnic, a heavy book, or bricks (the book suggests a 25 lb. toddler).

Slice and serve.

  • Deb

    My daughter said “That looks yummy!” This recipe sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!