Best 5 Pan Bagna Provencal Stuffed Sandwich Loaf Recipes

PAN BAGNAT

Steps:

• In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
• Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
• Cut into 4 sandwiches and serve.

PAN BAGNAT (CLASSIC FRENCH SANDWICH)

Steps:

• Place your eggs in a pot with cold water. Boil your eggs for about 10 minutes, from the time the water starts boiling. Remove the eggs and cool them off in cold water.
• Place your Wild Planet Tuna in a bowl and mash it with a fork. Then thinly slice peppers and chop scallions. Add to tuna, and mix it all together.
• In a separate bowl, combine olive oil with mustard and mix together (this mixture can stay a little lumpy).
• Cut your bread horizontally and scoop out some of the bread from the inside (you'll want to create sort of a boat that will hold all the ingredients well together).
• Brush olive oil/mustard mixture onto the bottom half of the bread. Add sliced tomatoes, sliced eggs, sliced cucumbers, sliced olives, and anchovies.
• Brush oil/mustard mixture on top of your bread, cover the sandwich and wrap in plastic foil.
• Place the sandwich in between two baking sheets, and put something heavy on top to weight it down (cast iron skillet, brick or heavy books). Place it into the fridge. Refrigerate for at least 3-4 hours or overnight.
• Remove from the fridge and cut off the edges of the bread. Then cut the bread into 2" sandwiches and pack for a picnic.

PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)

Steps:

• Stir garlic into the olive oil and set aside.
• Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
• Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
• Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
• Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
• Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
• Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.

PAN BAGNA (PROVENCAL STUFFED SANDWICH LOAF)

Steps:

• In a bowl, combine the olives, red peppers, scallions, tomatoes, anchovies, capers, parsley, and watercress. Remove the top third of the loaf of bread. Remove the soft interior bread crumb from the loaf, leaving 1/2-inch shell, and reserve 1 cup packed bread crumbs/chunks. Make the dressing: In a food processor mince fine the parsley, watercress, and garlic. Add the reserved bread crumbs, lemon juice, and anchovies, and mince the mixture fine. With the motor running, add the oil in a stream and blend the dressing until it is emulsified. Stir 1/4 cup of the dressing into the olive mixture and spread the remaining dressing on the inside of the bread shell. Mound the filling into the shell, packing it, put the loaf back together and wrap it tightly in foil or plastic wrap. Let the sandwich stand, weighted with a 2-pound weight (I have found a large dictionary or other heavy book works well here), for at least 3 hours. When ready to serve, cut the loaf into 2-inch slices with a serrated knife.

PAN BAGNAT

Steps:

• Slice bread in half lengthwise. Using hands, remove interior of loaf, leaving 3/4-inch shell. Brush interior of both halves with olive oil and line with basil leaves in single layer.
• Combine undrained tuna, tomatoes, olives, onion, and lemon juice in medium bowl to blend. Season to taste with salt and pepper.
• Spoon salad evenly into bottom bread shell. Cover with top half and wrap tightly with plastic. Place in shallow baking pan; top with another baking pan and weight with heavy cans. Let stand 20 minutes.
• Unwrap pan bagnat and cut into 1 1/2-inch slices. Place on platter, garnish with basil sprigs, and serve.