Wednesday, September 11, 2013

Vegetable Pan Bagnat, reposted by Melinda

We have almost all the ingredients for this at the Farm.  And it's SOOO good--and easy! The sandwich is "bathed" (bagnat) in a vinagrette dressing (never mayo) and is a specialty of Nice, France. You can use a baguette, one of Jerry Sheehan's country loaves, or kaiser-type rolls; traditionally the sandwich has anchovies and tuna added. You can add that, or do it as here, with hard-boiled eggs, or even stay vegan!
Pan Bagnat (source)
Vegetarian Pan Bagnat

  • 1 medium or two smaller eggplants, sliced 1/4-in. thick
  • 1/2 lb string beans, ends trimmed
  • 1/2 cup roasted sweet peppers, cut in 1/2-in. strips (for how to roast your own peppers, see
  • 3 hard-boiled eggs,sliced
  • 2 & 1/2 tbsp tapenade olive spread/dip (buy or make your own; see recipe above)
  • 1 baguette or one of Jerry Sheehan's French country loaves or several smaller rolls, halved crosswise
  • 1/4 cup olive oil
  • 2 tbsp red-wine vinegar [or more to taste]
  • 1 tbsp chopped parsley
  • 1 & 1/2 tsp finely chopped onions [or more to taste]
  • 1/2 tsp Dijon mustard
  • 1/2 tsp sugar or honey
Preheat oven to 350. Oil a baking sheet. Put eggplant slices on sheet in single layer & coat w/ oil. Season w/ salt/pepper. Bake 10 min. Turn & bake 10 min. more, till tender & browned. Cook string beans 5-7 min., or till tender. Drain, rinse in cold water, & dry w/ towels. Make vinaigrette: blend olive oil, vinegar, parsley, onions, mustard, & sugar in blender till smooth. Pull out most of the soft bready center from the baguette [save to make bread crumbs or to thicken a sauce or as a treat for the birds!]. Spread tapenade on the bottom half of bread. Brush w/ vinaigrette, add green beans atop that, pressing down firmly. Lay sweet pepper slices on top, then sliced eggs, then eggplant. Brush inside of baguette top w/ a goodly amount of vinaigrette & set bread atop eggplant slices. Press sandwich together & chill 1-4 hours. Cut into 4 servings & serve w/ vinaigrette.  (Vegetarian Times, July/Aug 2006)

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