FRENCH PICNIC SANDWICH RECIPES

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THE FRENCH PICNIC BAGUETTE - PAN BAGNAT RECIPE - FOOD.COM



The French Picnic Baguette - Pan Bagnat Recipe - Food.com image

This delightful sandwich from Nice, in the South of France, started out as a Salade Niçoise in which stale bread was crumbled about an hour before it was served. The name literally means "bathed bread" - alluding to the spreading of olive oil on the bread and the softening of the inside of the bread after the filling has been added. It can be made with varying ingredients and various amounts but the basics are listed below, feel free to adapt it to your own preferences. I make these the night before we plan to go on a picnic; I then wrap a piece of greaseproof/brown paper around each roll or baguette sandwich, and tie them with kitchen string - it keeps them all together and looks very "French Rustic"! (It also helps to hold the sandwich together whilst eating them!) A French classic which is essential on the picnic menu.

Total Time 1210 minutes

Prep Time 10 minutes

Cook Time 12

Yield 4 serving(s)

Number Of Ingredients 13

1 baguette, the wider type such as Pain (or 4 ciabatta rolls)
1 garlic clove, peeled
extra virgin olive oil
salt
black pepper
2 hard-boiled eggs, peeled and thinly sliced
200 g good quality tuna
3 -4 ripe tomatoes, sliced
6 salted anchovies
pitted black olives
1/2 red onion, finely sliced into rings
1/2 cos lettuce, leaves roughly torn (or something similarly crunchy)
white wine vinegar

Steps:

  • Cut the baguette into even size portions.
  • Then cut the baguette pieces or bread rolls in half lengthways, and scoop out some of the bread filling. (You use this for a gratin-type affair later in the week or for breadcrumbs).
  • Rub the garlic over the inside of both halves, drizzle with a generous amount of olive oil and season well.
  • In one hollowed-out half, pack in the egg slices, tuna, tomatoes, anchovies, olives, chopped red onion and lettuce leaves.
  • Drizzle with more oil, and a little white-wine vinegar.
  • Put the other half of the baguette or bread roll on top, wrap snugly in tinfoil and place on a flat surface. Lay some big books on top to weigh it down. (I use a Larousse Gastronomique!).
  • Leave for an hour or two. Then remove the tinfoil and wrap a band of greaseproof or brown paper around the middle of each portion, and tie tightly with kitchen string.
  • These can then be stored overnight in a covered container until next day. (This is not necessary - but can be handy to avoid all the fuss next day!).
  • Take them on your picnic with wine, fruit and good company!
  • Sublime!

Nutrition Facts : Calories 458.3, FatContent 8.9, SaturatedFatContent 2.2, CholesterolContent 125, SodiumContent 752.5, CarbohydrateContent 67, FiberContent 6.4, SugarContent 4.5, ProteinContent 26.7

PAN BAGNAT (CLASSIC FRENCH SANDWICH) - EATING EUROPEAN



Pan Bagnat (Classic French Sandwich) - Eating European image

Pan Bagnat is a classic French sandwich that is often served at picnics or other gatherings. The idea is to stuff the bread with the best quality tuna, vegetables, eggs, and dressing. Let it sit in the refrigerator compressed for a couple of hours, and then, cut it up into individual servings and feed it to your crowd. 

Provided by Edyta

Categories     Lunch

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 11

1 12" ciabatta bread
2 cans Wild Planet Albacore Tuna in Water
1/2 red pepper, (thinly sliced)
2 scallions, (chopped)
1/2 cup Extra Virgin Olive Oil
2 tablespoons Dijon mustard
2 tomatoes, (sliced)
2 eggs, (hard-boiled)
1/3 English Seedless Cucumber, (sliced)
1 tablespoon Niçoise Olives, (sliced)
3-4 Anchovy filets

Steps:

  • Place your eggs in a pot with cold water. Boil your eggs for about 10 minutes, from the time the water starts boiling. Remove the eggs and cool them off in cold water.
  • Place your Wild Planet Tuna in a bowl and mash it with a fork. Then thinly slice peppers and chop scallions. Add to tuna, and mix it all together.
  • In a separate bowl, combine olive oil with mustard and mix together (this mixture can stay a little lumpy).
  • Cut your bread horizontally and scoop out some of the bread from the inside (you'll want to create sort of a boat that will hold all the ingredients well together).
  • Brush olive oil/mustard mixture onto the bottom half of the bread. Add sliced tomatoes, sliced eggs, sliced cucumbers, sliced olives, and anchovies.
  • Brush oil/mustard mixture on top of your bread, cover the sandwich and wrap in plastic foil.
  • Place the sandwich in between two baking sheets, and put something heavy on top to weight it down (cast iron skillet, brick or heavy books). Place it into the fridge. Refrigerate for at least 3-4 hours or overnight.
  • Remove from the fridge and cut off the edges of the bread. Then cut the bread into 2" sandwiches and pack for a picnic.

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