Pan Bagnat

This sandwich is a new favorite for me.  I tried it for the first time a month ago, and now I crave it.  I found it while browsing Food.com for ideas.  I put a few of the extras on mine, and it is phenominal!  It doesn't say to, but I kept it in the fridge while weighting it.  I have made it a few times, and used different ingredients.  Always turned out Great!

 

 

• Prep Time: 20 mins
• Total Time: 1 hrs 50 mins
• Servings: 4

Ingredients

• 1 long baguette
• 1 clove garlic, pressed
• 1/4 cup olive oil ( extra-virgin is best)
• 1 tomatoes, thinly sliced
• 1 cucumbers, thinly sliced
• 1/2 red onions, thinly sliced
• 1/2 cup pitted and sliced kalamata olives or 1/2 cup other ripe black olives
• salt & fresh ground pepper

Optional

• 4 ounces sliced cheese ( no processed slices please! Cut it fresh)
• 2 hard-boiled eggs
• 1 red capsicums, thinly sliced
• 1/4 cup capers, rinsed and drained
• 1 cup artichoke hearts
• 1/2 cup pesto sauce
• herbs ( eg fresh basil, oregano, thyme...)

Directions

1. slice the bread in half lengthwise, nearly all the way through.
2. Carefully open the loaf and spread the garlic on one of the cut sides.
3. Drizzle the olive oil on both sides.
4. Layer the tomato, cucumber, onion and olives and any of the optional ingredients on one half of the bread.
5. Sprinkle with salt and pepper to taste.
6. Close the loaf and wrap in tightly in plastic wrap or aluminium foil.
7. Weight the full length of the Pan Bagnat with a heavy book[or several] for 1-3 hours.