Pan bagnat loaf stuffed with salade nicoise

Pan bagnat loaf stuffed with salade nicoise

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(1 ratings)

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

Easy

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: pan bagnat loaf stuffed with salade niçoise

  • kcal246
  • fat8g
  • saturates1g
  • carbs38g
  • sugars0g
  • fibre3g
  • protein8g
  • salt1.47g
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Ingredients

  • 1 country-style loaf, such as Pan Rustico
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp white wine vinegar
  • 2 garlic cloves, chopped
  • 500g ripe vine tomatoes
  • 1 tbsp capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 2-3 tbsp chopped stoned black olives
  • 8-10 anchovies (leave these out for a vegetarian version)
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • handful of basil leaves

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.

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Comments, questions and tips

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nataliasupernova
20th Oct, 2011
best sandwich ever! I drizzled a little extra olive oil and vinegar on each layer of filling
mellisadamo
12th Jul, 2010
3.05
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
31st Mar, 2008
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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