Pan Bagnat Sandwich (20 Minutes)

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The pan bagnat sandwich is a classic French sandwich from the Provence region, often enjoyed as a hearty picnic meal and is famous for featuring whatever you might have lying around in the fridge.

The beauty of the pan bagnat is its versatility – no ingredient is off limits as long as you think it’s delicious.

This sandwich is perfect for lunch, dinner, or a picnic. Let’s make this delightful and satisfying sandwich!

  • Prep Time: 20 minutes + 30 minutes optional chill time
  • Total Time: 20 minutes + 30 minutes optional chill time
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 large ciabatta bun (or similar)
  • 12 oz protein of choice (tuna, smoked salmon, turkey breast, etc)
  • 2 hard-boiled eggs, sliced (optional)
  • 1/2 cucumber, thinly sliced (optional)
  • 1 cup lettuce leaves (optional)
  • 1/2 red onion, thinly sliced (optional)
  • 1/4 cup black olives (optional)
  • 1 large tomato, thinly sliced (optional)
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • Fresh basil leaves (optional)

Instructions

  1. Prepare the dressing (5 minutes): In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
  2. Assemble the ingredients (5 minutes): Cut the ciabatta bun in half horizontally. Drizzle the cut sides of the bread with a little of the dressing.
  3. Layer the ingredients (10 minutes): On the bottom half of the ciabatta, layer your fixings. Drizzle more dressing over the top and add fresh basil leaves if using.
  4. Close the sandwich (2 minutes): Place the top half of the ciabatta over the filling. Press down gently to compact the sandwich.
  5. Wrap and refrigerate (optional, 30 minutes): For the best flavor, wrap the assembled sandwich tightly in plastic wrap or parchment paper and refrigerate for at least 30 minutes to let the flavors meld together. If you’re short on time, you can skip this step and enjoy the sandwich immediately.
  6. Serve: Unwrap the sandwich and cut it into desired portions. Serve immediately and enjoy your pan bagnat sandwich with a side of chips or a fresh salad.

Notes

Feel free to customize your pan bagnat with any other ingredients you have on hand, such as bell peppers, artichoke hearts, or different types of pickles.

The key is to use fresh, flavorful ingredients and a good quality bread that can soak up the dressing without getting too soggy.

This sandwich is perfect for picnics, lunchboxes, or a simple yet satisfying meal at home. Enjoy the versatility and deliciousness of this French classic!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 20g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 100mg

Pair this with...

Cauliflower Tots

Start by steaming cauliflower florets until they're tender. Once cooled, pulse them in a food processor until they're rice-like but not pureed. In a bowl, combine the riced cauliflower, breadcrumbs, grated cheese (like cheddar or Parmesan), an egg, and some salt and pepper for seasoning. Mix it all together until it forms a moldable mixture. Shape them into tots using your hands. Now, heat a skillet with a bit of oil and pan-fry the tots until they're golden brown on all sides, or you can bake them at 400°F (200°C) for around 20 minutes. Once they're crispy and golden, serve with your favorite dipping sauce.

Oven Baked Potato Chips

Begin by preheating your oven to 375°F (190°C). Take 2 to 3 large potatoes and slice them as thinly as you can, preferably using a mandolin slicer. This will ensure even cooking. Rinse the slices in cold water and pat them dry thoroughly with paper towels to remove any excess starch. Lay them out on a baking sheet lined with parchment paper. Be sure they aren't overlapping. Lightly brush each slice with olive oil. Sprinkle some finely chopped rosemary over the top if desired - the fresher, the better. Season with sea salt according to your preference. Pop them in the oven for about 10-15 minutes or until they're crispy and golden. Keep an eye on them, especially towards the end, to ensure they don't burn. Once out, let them cool slightly to further crisp up.

Macaroni Salad

To whip this dish up, start by boiling a pot of water and cooking your macaroni until it's al dente. While it cooks, chop up some crunchy celery, sweet bell peppers, and a red onion for a burst of color and flavor. Once the pasta is done, drain and let it cool. In a separate bowl, mix together mayo, a splash of vinegar, a pinch of sugar, and some mustard to create that tangy dressing we all love. Season with salt and pepper to taste. Now, toss the cooled macaroni with the chopped veggies, and then fold in the dressing, ensuring everything gets a good coat. Let it chill in the fridge for a couple of hours to let those flavors meld. Before serving, give your Macaroni Salad a sprinkle of paprika or fresh parsley.

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