Deli-Stuffed Pan Bagnat
By on · In Dinner, Herbs and Spices, Luncheon, Meals, Meats, Regional and Ethnic, ROTD, Sandwiches, Techniques, Vegetables
Pan Bagnat is a specialty sandwich from the South of France and adjoining Italian communities along the Mediterranean. Full of rich flavors, it’s easy to make and delightful to eat.
Deli-Stuffed Pan Bagnat
Prep time
Total time
Author: Epicurus.com Kitchens
Recipe type: Sandwiches
Cuisine: French
Serves: 8
Ingredients
- 1 Tablespoon organic red wine vinegar
- 3 1/2 ounces roasted red and yellow peppers, drained (reserve the oil)
- 3 1/2 ounces marinated artichokes, drained (reserve the oil)
- 14 ounce French white boule loaf
- 1 1/2 ounces Italian Prosciutto
- 1 1/2 ounces Genoa salami
- 1 1/2 ounces sweet Sopressata
- 1 1/2 ounces Capicola ham
- 1 1/2 ounces Mortadella
- 7 ounces packaged Italian Bocconcini mozzarella with sun-dried tomatoes, drained
- 2 Tablespoons marinated Greek olives (Kalamata), pitted and chopped
- 1 ounce watercress, rinsed and drained
Instructions
- Whisk together the red wine vinegar and 3 Tablespoons reserved oil from the jar of peppers or artichokes. Season.
- Cut off the top third of the loaf to create a lid. Using your fingers, tear out some of the soft bread from the inside of the lid and base to make a shell.
- Leave a 3/4 to 1-inch layer of soft bread between the shell and the crust.
- Layer the Prosciutto, Sopressata, Capicola, Salami and Mortadella, tomatoes, torn pieces of mozzarella, peppers and artichokes, scattering the olives between the layers. Drizzle over the vinegar and oil mixture. Top with watercress, replace the lid and press down firmly.
- Wrap tightly in butcher's paper, tied with string and place a weight, such as a heavy book or can, on top of the loaf for two hours and refrigerate.
- Cut into thick slices to serve.
Notes
Whizz the bread you remove from the loaf in a food processor to make breadcrumbs, then freeze to use another time.
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