CORNINGWARE the original glass <a href="http://www.worldkitchen.co.uk/casserole.html "> cookware </a> that has enduring style and looks great on the table! Suitable for stovetop, oven & microwave cooking.
My Links : presto 6 quart stainless steel pressure cooker circulon infinite 10 piece cookware set
If you haven't had a pan bagnat before, you're in for a treat. Bite into the soft luscious filling and you'll see what I mean. If ever a sandwich was lip smackingly juicy, this one is it. I've even heard pan bagnat described as a big wet sandwich which sounds awful and certainly doesn't do it the justice it deserves.
The actual French translation is bathed bread which gives you a clue what to expect. Basically you're looking at a large hollowed-out loaf with a layered filling (see below) that's drenched in a Mediterranean olive oil dressing.
You can load it up with pretty much anything. Popular fillings in France include salad nicoise, salami and ham. Vegetarian options include goats cheese and artichokes.
What ever filling you decide upon, the resulting sandwich is likely to be a hit. I've been making Pan Bagnats for years and don't know a single person who doesn't like them. I shall be making pan bagnas all summer long as my kids love them and they're pretty economical too. But besides filling up ravenous teenagers Pan Bagnats make a great addition to picnics because they won't dry out or curl up like normal sandwiches have a tendency to do.
PAN BAGNAT RECIPE
For authenticity I'm using cheese and ham from Provence France in this recipe, but you can get just as good results using local produce from your area.
Ingredients:
1 large rustic loaf
100g Tomme de Savoie
50g Bayonne ham
handful lettuce leaves
3 -4 vine ripened tomatoes
Mediterranean Dressing:
3 heaped tbsp pitted olives (black or green)
1 tbsp capers
2 cloves garlic
1 pickled gherkin
1 handful parsley
100ml extra virgin olive oil
1 tbsp white wine vinegar
Freshly ground salt and black pepper
Equipment:
Food processor
Bread knife and chopping board
Heavy book or other weight
Cheese grater
Cling film
Here's What You Do:
Make up the Mediterranean dressing by placing all the ingredients in the food processor and blitzing to a sloppy, chunky paste.
Grate the cheese and slice the tomatoes (discarding the end pieces).
Cut the loaf and dig out the doughy part then spread spoonfuls of the dressing over each half, liberally coating all parts of the bread.
Take each half and layer with tomato slices, lettuce, ham and grated cheese, liberally spooning over the dressing.
Now carefully clamp both halves firmly together.
Roll out a length of cling film and wrap the bread tightly with several layers.
Put the bread in the fridge and cover with a heavy weight, (I use a massive book that weighs a ton) but anything heavy that covers the bread will do and leave to compress for a minimum of 4 hours, (for best results leave overnight) and turn it over occasionally so the oil can work evenly through the bread.
Cut into think slices and serve.
Pan Bagnat - The Ultimate Summer Sandwich
Friends Link : kitchenaid 12 inch cast iron grill pan
Image : http://www.flickr.com
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.
