Provençal 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.
