Pan bagnat., ( France )..traditionally a sandwich from Provence containing salade nicoise ingredients
A hollowed out sandwich loaf or roll is often used as the bread base .
I used a hob loaf and sliced it into 2 round halves .
Spread both cut sides with minced garlic and sprinkle with olive oil, vinegar and cracked black pepper .
On one side arrange a thinly sliced tomato , thinly sliced cucumber , hard boiled eggs sliced , sliced black olives , anchovy fillets , flaked tuna , fresh parsley and basil .
Place the 2 halves together .....
Wrap the whole sandwich together firmly in foil .
Place in between 2 baking trays with a weight on top .
Leave in refrigerator for at least 8 hours to allow juices to soak through the bread .
This is an ideal summer lunch , picnic food or pre barbeque appetiser .
To serve slice into wedges .
A hollowed out sandwich loaf or roll is often used as the bread base .
I used a hob loaf and sliced it into 2 round halves .
Spread both cut sides with minced garlic and sprinkle with olive oil, vinegar and cracked black pepper .
On one side arrange a thinly sliced tomato , thinly sliced cucumber , hard boiled eggs sliced , sliced black olives , anchovy fillets , flaked tuna , fresh parsley and basil .
Place the 2 halves together .....
Wrap the whole sandwich together firmly in foil .
Place in between 2 baking trays with a weight on top .
Leave in refrigerator for at least 8 hours to allow juices to soak through the bread .
This is an ideal summer lunch , picnic food or pre barbeque appetiser .
To serve slice into wedges .
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