Recipe courtesy of Laura Calder
Episode: The Bread Show
Print
Pan Bagnat
Total:
10 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 very ripe tomatoes, sliced
  • 1 small red onion, thinly sliced
  • Fresh basil leaves
  • Red wine vinegar
  • Salt and freshly ground pepper
  • 1 baguette 
  • 2 cloves garlic, halved
  • Extra-virgin olive oil, for drizzling
  • Handful black olives, pitted and sliced
  • 2 hard-cooked eggs, peeled and sliced

Directions

Mix the tomatoes, onions and basil leaves in a bowl. Season with vinegar, salt and pepper. Set aside to marinate for 5 minutes. 

Cut the baguette in half lengthwise and pull out about two-thirds of the middle, leaving a crusty bread shell. Rub the insides with the garlic halves and drizzle generously with olive oil. 

Fill the cavity with the tomato mixture. Spoon any remaining juice over the top of the baguette and the rest over the tomato mixture. Make a layer of olives. Lay the sliced egg over top, season with salt and pepper, and put the top of the bread back on, pressing down well. Wrap in parchment until serving. The longer it sits, the more the flavors will soak into the bread.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Pan Bagnat

Recipe courtesy of Alton Brown

Pan Perdu

Recipe courtesy of Emeril Lagasse

Pan Seared Bronzino with Mushroom Pan Jus

Pan-Seared Salmon

Recipe courtesy of Patti LaBelle

Oyster Pan Roast

Pan-Fried Smelts

Recipe courtesy of Alton Brown

Pan-Fried Fennel

Recipe courtesy of Laura Calder

No Pan Pear Pie

Recipe courtesy of Alton Brown

On TV

So Much Pretty Food Here