Pan Bagnat Recipe
Pan bagnat is a classic recipe that is a quick and easy addition to any spread. Step aside sandwiches – this recipe takes bread to a whole new level. This flavour-filled loaf can be fully prepared the evening before, just in case the sun decides to make an appearance. Pan bagnat translates as ‘bathed bred’ – which refers to the olive oil used to soak the loaf before filling. The traditional southern French version fills the bread with a salad Niçoise filling, but we’ve filled our pan bagnat with layers of salami, mozzarella, olives and basil, giving each bite a dose of Italian sunshine. For a vegetarian version, why not try using layers of roasted veg, pesto, mozzarella and tomatoes. You won’t use all the bread from the centre of the loaf, but you can blend it into breadcrumbs and freeze them to avoid any waste! This easy pan bagnat is a delicious way to add a taste of the Mediterranean to your next picnic.
- 500g cob loaf
- 1tbsp olive oil
- 60g sliced salami
- 2 tomatoes, sliced
- ½ red onion, sliced
- 90g green olives, sliced
- 125g mozzarella, sliced
- Few leaves basil
Slice the top off of the loaf of bread and hollow out the inside, reserving the top, leaving just the shell. Paint the inside with the olive oil and season well with black pepper.
Layer the salami, tomatoes, red onion, basil, olives and mozzarella to fill the loaf. Fix the top back in place and wrap in greaseproof paper, tying it up with string.
Place your stuffed loaf in the fridge for at least two hours, or overnight. Remove and allow to come to room temperature before slicing.
Video: Pan Bagnat with Carrot, Cumin & Orange Salad | Gordon Ramsay
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