Monday, May 16, 2005

pan bagnat

serves 4

French baguette (1 large or 2 small)
clove garlic
¼ cup olive oil
1 tbs red wine vinegar
fresh lettuce, spinach or basil leaves
2 eggs, hard-boiled
2 tomatoes, sliced
½ yellow or red bell pepper, sliced
¼ red onion, thinly sliced
7 oz thinly sliced roasted turkey breast
8 slices turkey bacon, browned
4 slices Swiss emmenthaler cheese

Slice large baguette into four equal lengths, then slice each horizontally. Remove about 1/3 of the soft insides from the tops, following the shape of the crust. Cut clove of garlic in half and rub the cut sides over the inside of the bread, then sprinkle with olive oil and vinegar.

Arrange the filling ingredients on the bottom sides of the baguettes, then cover with tops. Place a baking tray on top of sandwiches and weigh down with light weights, such as a brick or bottles of oil and vinegar. Let set in a cool place for an hour before serving; allowing dressing to soak into the bread and the flavours to come together.

Note: While there are many variations on this theme, the original Pan Bagnat (which means “wet bread”) calls for tinned tuna and anchovies instead of the sliced turkey and bacon. A French boule may be used in place of the baguette.

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