Pan bagnat loaf stuffed with salade nicoise

Pan bagnat loaf stuffed with salade nicoise

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  • Preparation and cooking time
    • Prep: -
    • 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: pan bagnat loaf stuffed with salade niçoise
HighlightNutrientUnit
kcal246
fat8g
saturates1g
carbs38g
sugars0g
fibre3g
protein8g
low insalt1.47g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Cover the filling with the other half of the loaf and press down firmly.

  • STEP 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).

  • STEP 5

    Unwrap and cut into thick slices.

RECIPE TIPS
MAKE IT YOUR OWN

Make it your own by adding flaked canned tuna, sliced hard boiled egg, roasted peppers or thinly sliced red onion.

Goes well with

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    Rating: 3 out of 5.1 rating
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