Vegetable Pan Bagnat
Pan bagnat is a nicoise sandwich found in the south of France. It's pressed with a weight and refrigerated to allow the juices to bathe the bread, which is the literal translation of the term. This delicious vegetable version is a snap to make, using a few staples from the no-cook pantry.
Ingredients
-
1 8-inch round loaf of crusty bread, preferably with rosemary
-
1/4 cup extra virgin olive oil
-
1 large clove garlic
-
2 tablespoons low-sodium tamari soy sauce
-
1/2 teaspoon Dijon mustard
-
1 6-ounce zucchini, ends trimmed
-
3 4-inch portobello mushroom caps, gills removed
-
1 8-ounce package tomato-and-basil hummus, or as desired
-
3 whole roasted red bell peppers or 1 12-ounce jar, drained
-
1 packed cup baby arugula leaves
-
1 large ripe yellow or red heirloom tomato, thinly sliced
-
Freshly ground black pepper to taste
Directions
1.
Halve bread horizontally, using serrated knife. Starting 1/2-inch from edges, remove about 1 inch soft bread from center of each half, making hollows for filling; lightly brush cut surfaces with 2 tablespoons oil, and rub with garlic clove.
2.
Squeeze garlic clove through press into bowl; add remaining 2 tablespoons oil, tamari and mustard, and whisk to blend. Pare zucchini lengthwise with vegetable peeler into paper-thin slices, omitting seedy center. Cut mushrooms on diagonal into wide paper-thin slices. Add zucchini and mushrooms to dressing; toss. Marinate 10 minutes; drain, reserving any dressing.
3.
To assemble sandwich, spread bread hollows with hummus. Over bottom half of bread, layer zucchini slices, half the peppers, mushroom slices, arugula, tomato slices and remaining peppers; grind on black pepper to taste, and replace bread top. Wrap tightly with plastic wrap; place on large plate and top with heavy pot lid. Refrigerate at least 4 hours or up to 24 hours. When ready to serve, unwrap and cut into 6 wedges.
Nutrition information
Calories 310, Total Fat 17 g, Saturated Fat 2 g, Sodium 660 mg, Carbohydrate 33 g, Fiber 6 g, Protein 9 g, Sugars 4 g
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Curried Potatoes, Cauliflower and Peas
Red potatoes are firm, smooth and moist, adding balance to the texture and spice of the dish.
See Recipe