Pan Bagnat
- Yield:4 servings
- Time:1 hr show details
My father would shake his head at calling this French, but the Niçois know what they're doing. A proper pan bagnat needs time — the bread drinks the olive oil, the vegetables marry, everything becomes one thing. Don't eat it immediately. Don't be polite about the dripping.
Ingredients
- 1French baguette
- garlic
- 4 tablespoonsextra virgin olive oil
- tomatoes, sliced
- 1green bell pepper, sliced thin
- 4 ouncesGruyère cheese, sliced
- ½ cupblack olives, pitted
- 8fresh basil leaves
- salt and black pepper
Equipment
- knife
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Preparation
Cut the baguette in half lengthwise. Rub the cut surfaces aggressively with the garlic clove until you can smell it.
Brush 2 tablespoons of aceite de oliva over each half. Don't be shy — the bread should glisten. (This recipe lives or dies by your olive oil. Use the good stuff.)
Layer tomato slices on the bottom half. Season with salt and pepper.
Add the pepper slices in an even layer, then the cheese, olives, and basil leaves.
- 1 hr
Press the sandwich together firmly and wrap tightly in plastic. Let it rest for at least 1 hour. (The waiting is not optional. This is when the magic happens.)
Cut diagonally into thick portions. Serve with napkins.
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