Backyard pic-nic: Pan-bagnat and other nibbles
|September 23, 2010||Posted by ameliaps under pic-nic, sandwiches, summer|
Global warming is actually happening…according to my calendar it’s Fall already but Summer did not seem to realize that, since she is still sitting outside on my patio, together with my continuously producing tomato plant, the crickets and the leaves not quite yet ready to turn yellow… So for dinner we decided to sit outside, eat a few nibbles, enjoy the sunlight still in the sky at 7pm, rub our feet in the grass, blow some soap bubbles, and play some ball. Why not?
Earlier on, while home-work was being done, I prepared Pan-bagnat, a delicious French invention that is like a Salade Niçoise being hugged by a baguette This sandwich is a wonderful make-ahead for pic-nics.
To start off I skewered some melon & prosciutto and tomato & mozzarella…the kids love these bites. The kids drank Arnold Palmers (half ice-tea, half lemonade) while we sipped on cold white wine.
Then, we ended with carrot cupcakes (see the recipe from a previous post here) and fruit skewers seasoned with lime juice.
Serves: 4 sandwiches
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons Extra Virgin Italian Olive Oil
1 loaf unsliced 1-day-old French bread (baguette), about 16 inches long
1/2 cup basil leaves (or green leafy lettuce)
2 6-ounce canned tuna packed in oil (or water), drained and crumbled
1 small green pepper, sliced into rings
1 small red onion, sliced into rings
1/2 cup roasted sweet bell pepper, cut in strips
1 Tbsp salt-packed capers, rinsed (I prefer these to the ones in brine…but you may substitute)
2 hard-boiled eggs, peeled and thinly sliced
1/2 cup chopped green olives
1/2 cup chopped black (Nicoise) olives
1 medium-size, ripe tomato, thinly sliced
Optional: 4 anchovy fillets in olive oil, drained
In a small bowl, whisk vinegar, mustard, garlic, salt, and pepper. Gradually pour in the olive oil continuing to whisk to make an emulsion. Set aside.
Slice the baguette horizontally into two pieces. Line the bottom piece with basil leaves (or lettuce) in single layer (this helps to avoid getting the bread too soggy).
Pull out some of the soft bread in the middle of each side, turning the bread into two boats. Place the tuna, green pepper, red onion, bell pepper strips, capers, hard-boiled eggs, chopped olives, and tomato on the bottom side of the bread. If using, layer a few anchovies on top of the tomatoes.
Drizzle the previously prepared vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Place the wrapped sandwich on a cookie sheet or tray, lay another cookie sheet or tray on top and place some heavy items to press and flatten the loaf.
Let stand at room temperature for 30 minutes to 1 hour before serving.
Remove the weights and unwrap the pan bagnat from the plastic.
Cut into 4 sandwiches and serve.