~ Pan Bagnat ~
A French Picnic Sandwich for a
Summer’s Day Picnic at the Bottom of the Garden!
Yes, it may be hard to believe, but the weather today has been hot enough and sunny enough for this beast of a stuffed French sandwich, Pan Bagnat, to be enjoyed at the bottom of the garden, “pique nique” style! Down we all trotted, with a wicker hamper, well why not, carrying tartan rugs and bottles of home-made elderflower presse, with “picnic” cutlery and plates. The chickens looked on with interest and then with hope, as the large solo sandwich was unwrapped, and then placed on a wooden board….to be sliced and enjoyed. Bees buzzed amongst my vivid blue borage flowers, which reminds me, I must collect some for salads and Pimm’s soon…..and the sun actually shone, with hardly any clouds in the sky…..it was an idyllic summer’s day in July. And yes, we DID have a wee snooze on the tartan rug after our lunch, and it was so relaxing and a rare treat!
Now this is NOT a traditional recipe for a Pan Bagnat ~ in Nice in the South of France where this recipe originates, they tend to follow the salad Niçoise method and usually always have anchovies and tuna in the sandwich, as well as eggs too. The literal translation of Pan Bagnat is from the Provençal dialect of Niçard, and means “wet bread”. It is often misspelled “pain bagnat” which, while correct in French, is not the spelling used in Niçard. However, although I love the original recipe, I also like a few more veggies in mine, as well as a little ham too, so, this is my take on the classic Pan Bagnat with step-by-step photos of how I assembled it, as shown in the recipe; it may take up a little extra of your printing ink, but I think it’s useful to have the little photos shown next to each step.
This wonderfully sumptuous French Picnic Sandwich can be made WELL in advance, in fact the night before is best. Slice the sandwich before you go on your picnic if you wish, it is easier, or just take a wooden board and knife for slicing on location. You can also cut this into wedges too. This makes a stunning centre piece summer luncheon dish, all you need is sunshine and wine, oh yes, and good company! There weren’t many of us today, but that means more leftovers, and all you have to do is wrap this back up again and pop it into the fridge, it will last another day and although the bread will be “wetter”, it will still be amazingly tasty. And what if there aren’t enough of you to warrant making a big brute of a sarnie like this? Well, I have made this recipe in INDIVIDUAL Ciabatta rolls, and they were just as delicious as their bigger cousin, and VERY portable for the school or work packed lunch. Oh yes, vegetarians need not be scared of this bold sandwich, as you can make this “sans ham” for a veggie feast!
This recipe is part of my Meal Plan that I posted on Monday……and as it has a liberal dose of Fresh Basil in it, I am also entering it into my Herbs on Saturday challenge, which is being guest hosted by Vanesther over at Bangers and Mash this month. If you’d like to see the round-up of last month’s Herbs on Saturday recipes, and there were some WONDERFUL ones, the round-up is posted here: Herbs on Saturday June Round-Up. That’s it for today, I have CHOCOLATE and CHICKEN and as well as CAKES on the blog tomorow….it’s a BUSY day! Karen.
I am also linking this up to BYOB, a monthly blog challenge hosted by: