Pan Bagnat Sandwich

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

1. 1Prepare freshly ground black pepper to use for seasoning the vegetables.
2. 2Slice the crusty baguette crosswise into four equal portions, and then slice each portion open lengthwise.
3. 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.
4. 4Shake the skillet occasionally while the asparagus cooks for about 15 minutes, waiting until the water completely evaporates and the spears turn golden brown.
5. 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.
6. 6Slice the seeded cucumbers into long thin ribbons or simple round pieces, then season them lightly with salt.
7. 7Coat the cut sides of the baguette pieces generously with your choice of green goddess dressing or labneh.
8. 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.
9. 9Place the top half of the baguette over the filling and press down gently, then wrap the entire sandwich tightly in parchment paper.
10. 10Tie a piece of twine around the wrapped sandwich to hold it together, tucking a sprig of fresh rosemary or lavender under the string.

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