Pan Bagnat originates from the South of France. The word ‘bagnat’ comes from the words ‘to bath’. The bath refers to the dressing that is drizzled over the sandwich and absorbed into the bread just minutes before serving.
Prep Time: 20 minutes
Total Time: 20 minutes
¾ lb (350 grams) cooked Ontario turkey breast, finely shredded
2 tbsp (30 mL) minced pitted niçoise olives
2 tbsp (30 mL) minced sundried tomatoes
¼ cup (60 mL) mayonnaise*
¼ tsp (1 mL) each salt and pepper
1 tbsp (1 mL) lemon juice
1 tbsp (1 mL) red wine vinegar
1 tsp (5 mL) anchovy paste
1 small clove garlic, minced
3 tbsp (45 mL) extra virgin olive oil
4 demi ciabatta baguettes, split in half lengthwise
2 hardboiled eggs, peeled and sliced
1 cup (250 mL) mixed salad greens
1 cup (250 mL) cherry tomatoes, halved
2 tsp (10 mL) capers
½ cup sliced red onion
1 cup (250 mL) blanched green beans
In a bowl stir together shredded turkey, olives, sundried tomatoes, mayonnaise, and season with salt and pepper.
In a separate small bowl, whisk together lemon juice, red wine vinegar, anchovy paste and garlic. Whisk in olive oil until emulsified.
Top the bottom half of each roll with sliced hardboiled egg and the turkey mixture. Top turkey mixture with mixed greens, cherry tomatoes, capers, red onion and green beans. Drizzle each sandwich with dressing and freshly ground black pepper. Top each pan bagnat with top bun half and press down firmly before serving.
*Reduce fat by substituting regular for light mayonnaise.
Per Serving: Calories 496, Fat 19 grams, Cholesterol 126 mg, Sodium 689 mg, Carbohydrates 53 grams, Fibre 4 grams, Sugar 2 grams, Protein 29 grams.
One serving contains 20% of the % DV of Iron.
One serving contains 25% of the % DV of Vitamin C.