Pan bagnat loaf stuffed with salade nicoise

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• redguide

  31 March 2008

  redguide commented on this recipe

  This has always been one of my favourite picnic foods. I did add, drained Tuna, Hard cooked eggs and roasted red peppers....

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• MDamo

  12 July 2010

  MDamo rated and commented on this recipe

  

  The bottom half of the bread was lovely and very delicious as the olive oil and white wine vinegar soaked through. But the top half of the bread remained dry. I used a ciabatta, and next time will either try grilling the ciabatta and serving as a bruschetta or perhaps preparing both halves of the bread the same was as the bottom and then putting them together as the final touch.

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• Supernova

  20 October 2011

  Supernova commented on this recipe

  best sandwich ever! I drizzled a little extra olive oil and vinegar on each layer of filling

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Ingredients

• 1 country-style loaf , such as Pan Rustico
• 4 tbsp olive oil
• 1 tbsp white wine vinegar
• 2 garlic cloves , chopped
• 500g ripe vine tomatoes
• 1 tbsp capers
• 2-3 tbsp chopped stoned black olives
• 8-10 anchovies (leave these out for a vegetarian version)
• handful of basil leaves

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Difficulty and servings

8 slices

Preparation and cooking times

Prep 50 - 1 hr

Low-fat

Ingredients

• 1 country-style loaf , such as Pan Rustico
• 4 tbsp olive oil
• 1 tbsp white wine vinegar
• 2 garlic cloves , chopped
• 500g ripe vine tomatoes
• 1 tbsp capers
• 2-3 tbsp chopped stoned black olives
• 8-10 anchovies (leave these out for a vegetarian version)
• handful of basil leaves

Pan bagnat loaf stuffed with salade niçoise

246 kcalories, protein 8g, carbohydrate 38g, fat 8 g, saturated fat 1g, fibre 3g, salt 1.47 g

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