Pan bagnat loaf stuffed with salade nicoise

Pan bagnat loaf stuffed with salade nicoise

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(1 ratings)

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Cooking time

Prep: 50 mins - 1 hr Including 30 minutes' soaking time

Skill level

Easy

Servings

8 slices

Mary Cadogan shows you how to make a Provençal speciality that’s the most perfect of picnic foods

Nutrition and extra info

Nutrition info

Nutrition pan bagnat loaf stuffed with salade niçoise

kcalories
246
protein
8g
carbs
38g
fat
8g
saturates
1g
fibre
3g
sugar
0g
salt
1.47g

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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Method

  1. Split the loaf in half lengthwise. Drizzle both cut surfaces with olive oil and scatter the vinegar and garlic on the bottom half. Sprinkle both cut sides with salt and pepper.
  2. Roughly chop the tomatoes and spread over the bottom half, then sprinkle over the capers and olives. Lay the anchovies on top, scatter with basil leaves and press everything down lightly.
  3. Cover the filling with the other half of the loaf and press down firmly.
  4. Wrap tightly in foil or greaseproof paper and place a weight on top for at least half an hour, longer if you have the time (4 hours maximum).
  5. Unwrap and cut into thick slices.

Recipe from Good Food magazine, August 2003

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Comments

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nataliasupernova's picture

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

mellisadamo's picture
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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.

redguide's picture

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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