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!
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 http://localfoods.about.com/od/peppers/r/Roasted-Red-Peppers.htm)
- 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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