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Vegetarian Pan Bagnat Sandwich
A staple of sunny French picnics, this vegetarian take on the classic pan bagnat swaps traditional tuna for pan-roasted asparagus and creamy labneh. You'll pile marinated heirloom tomatoes, crisp cucumbers, and briny olives high on a crusty baguette, letting the tangy red wine vinegar soak right into the bread. Wrapping it tightly isn't just for transport; it actually helps the flavors meld together into a rich, satisfying texture. It's a vibrant, handheld meal that brings a taste of the Mediterranean to your afternoon.
Equipment
- Stovetop
- Skillet
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
- 1Slice the crusty baguette crosswise into four equal portions, then slice each portion open lengthwise.
- 2Warm the olive oil and water in a large skillet over medium-high heat. Once the liquid begins to bubble, add the asparagus spears and a pinch of salt.
- 3Cook the asparagus for about 15 minutes, shaking the skillet occasionally. Wait until the water completely evaporates and the spears turn golden brown.
- 4Slice the heirloom tomatoes into half-inch thick rounds and arrange them on a plate. Drizzle the red wine vinegar over the top and season generously with salt and freshly ground black pepper.
- 5Slice the seeded cucumbers into long thin ribbons or simple round pieces, then season them lightly with salt. Salting the cucumbers draws out excess moisture so your sandwich doesn't get soggy.
- 6Coat the cut sides of the baguette pieces generously with green goddess dressing or labneh.
- 7Arrange the cooked asparagus on the bottom half of the bread. Layer the marinated tomatoes, thinly sliced red onion, fresh basil, cucumber pieces, and pitted olives on top.
- 8Place the top half of the baguette over the filling and press down gently. Wrap each sandwich tightly in parchment paper, securing it with a piece of twine and a tucked sprig of fresh rosemary or lavender.
Notes
- Make ahead: You can assemble these sandwiches a few hours before eating. The resting time actually helps the vinegar and dressing soak into the bread for better flavor.
- Swap: If you don't have labneh or green goddess dressing, a thick layer of hummus or whipped feta works beautifully.
- Prep tip: Make sure to use a sturdy, crusty baguette. Soft bread will turn mushy when it absorbs the tomato juices and vinegar.
