Pan bagnat - The Ultimate Sandwich was

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If you have not before a pan bagnat, you are in for a treat. Biting the soft and juicy filling and you'll understand what I mean. If ever a sandwich was lip smackingly juicy it is. I heard also won Pan bagnat described as a large sandwich moist sounds terrible, and certainly is not justice.

The real translation is wet French bread that what is expected of an index. In essence, in a large loaf of bread hollowed out with usa stratified charge (see below) that the Mediterranean in a bandage soaked in olive oil.

You can download almost everything. fillings popular in France include Nicoise salad, salami and ham. Vegetarian dishes are the goat cheese and artichokes.

Whatever you decide to complete the sandwich thus obtained can be a success. Bun years and I do not know a single person who does not like. I will do all summer Bagnas Panmy kids love them and are rather sparingly. But in addition to completing voracious young Bun make a great addition to a picnic because they dry out or stretch like Rolls normal tend not to do.

PAN RECIPE bagnat

For authenticity, I am with ham and cheese South of France in this recipe, but you can produce just as well with local in your area.

Ingredients

A very rustic bread
100gTomme de Savoie
50 g ham
few leaves of lettuce
3-4 ripe tomatoes vine

Mediterranean Dressing:
3 heaped tablespoons of pitted olives (black or green)
1 tablespoon capers
2 cloves garlic
A pickled cucumber
1 bunch parsley
100 ml extra virgin olive oil
One tablespoon white wine vinegar
salt and freshly ground black pepper

Facilities:

Food processor
Cutting board and knife
heavy book or other weight
CheeseRasp
Cling film

Here's what you do:

For vinaigrette Mediterranean, adding all ingredients in a food processor and blitz a sloppy fit, Chunky.

Rub cut the cheese and tomato slices (discarding the end pieces).

Cut the bread and then spread the paste scooping spoon sauce on each half, liberal coating of all parts of

Take each half and layer with sliced tomatoes, lettuce, ham and cheeseCheese, lots of tablespoons for dressing.

Now carefully clamp the two halves firmly together.

Lay a length of plastic wrap and wrap the bread tightly with several layers.

Place the bread in the refrigerator and give a heavy weight, (I have a huge book that weighs a ton), but a bit 'more difficult to make bread and coverage can compress hours for a minimum of 4 (for best results the night) and turn occasionally to work oilevenly over bread.

Cut into slices and serve think.

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