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
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.