Proven├žal Pan Bagnat Serves 6 This elegant sandwich is essentially a salad in a bun. It's ideal for picnics as it has to be made in advance so the juices permeate the bread.

Prep Time: 10 minutes
Cooking Time: 7 minutes
Marinating Time: 2 hours


8 ounces fresh green beans, cut into 1-inch slices


1 small eggplant, peeled and cubed


1 bunch fresh basil (about 1 ounce), finely chopped


2 tablespoons extra-virgin olive oil


2 tablespoons red wine vinegar


8 Kalamata olives, pitted and chopped


1 tablespoon capers


1 tomato, chopped


1 cucumber, peeled, seeded and sliced

1. Cut bread in half lengthwise and hollow out.

2. Steam beans and eggplant over boiling water for 7 minutes or until tender.

3. In a large bowl, combine basil, olive oil, vinegar, olives, capers, tomato, cucumber and steamed vegetables. Fill bread with vegetable mixture and wrap well with wax paper or aluminum foil. Refrigerate 2 hours or overnight. Slice sandwich into pie-shaped wedges to serve.