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Pan Bagnat Sandwich
This classic French picnic sandwich is built on a crusty baguette loaded with fresh vegetables and bright flavors. The filling features pan-roasted asparagus, marinated heirloom tomatoes, crisp cucumbers, and a creamy herb dressing. It is an excellent handheld meal for an outdoor lunch or a relaxed weekend gathering. Briny olives and fresh basil add a punch of Mediterranean flavor to every bite. Wrapping the sandwich tightly allows the tangy red wine vinegar and dressing to soak into the bread for a rich, satisfying texture.
Ingredients
- 1 long, crusty baguette ( here or bakery-bought)
- 2 tablespoons extra-virgin olive oil
- ⅓ cup (80 ml) water
- 12 asparagus spears
- 2 to 3 ripe heirloom tomatoes (1 to 1⅔ pounds / 455 to 750 g total)
- 2 to 3 tablespoons red wine vinegar
- 3 Persian cucumbers or 1 English cucumber (10½ ounces / 300 g total), seeds scooped out gently with a spoon
- ½ cup Green Goddess Dressing ( here ) or Labneh Dip ( here )
- ¼ red onion, very thinly sliced
- 1 small bunch (2 ounces / 55 g) basil, stemmed
- ½ cup (65 g) mix of purple and green olives, pitted
- 4 sprigs rosemary or lavender
Instructions
- 1Prepare freshly ground black pepper to use for seasoning the vegetables.
- 2Slice the crusty baguette crosswise into four equal portions, and then slice each portion open lengthwise.
- 3Warm the olive oil and water in a large skillet over medium-high heat until the liquid begins to bubble, then drop in the asparagus spears along with a pinch of salt.
- 4Shake the skillet occasionally while the asparagus cooks for about 15 minutes, waiting until the water completely evaporates and the spears turn golden brown.
- 5Slice the heirloom tomatoes into half-inch thick rounds and arrange them on a plate. Pour the red wine vinegar over the top and season them well with salt and the prepared black pepper.
- 6Slice the seeded cucumbers into long thin ribbons or simple round pieces, then season them lightly with salt.
- 7Coat the cut sides of the baguette pieces generously with your choice of green goddess dressing or labneh.
- 8Arrange the cooked asparagus on the bottom half of the bread, layering the marinated tomatoes, thinly sliced red onion, fresh basil, cucumber pieces, and pitted olives on top.
- 9Place the top half of the baguette over the filling and press down gently, then wrap the entire sandwich tightly in parchment paper.
- 10Tie a piece of twine around the wrapped sandwich to hold it together, tucking a sprig of fresh rosemary or lavender under the string.