Pan bagnat loaf stuffed with salade nicoise
By Mary Cadogan
Mary Cadogan shows you how to make a Provençal speciality that’s the most perfect of picnic foods
- Prep:1 hrs
Including 30 minutes' soaking time
- Serves 8 slices
Nutrition per serving
- kcal 246
- fat 8g
- saturates 1g
- carbs 38g
- sugars 0g
- fibre 3g
- protein 8g
- salt 1.47g
- 1 country-style loaf, such as Pan Rustico
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- 2 garlic cloves, chopped
- 500g ripe vine tomatoes
- 1 tbsp capers
- 2-3 tbsp chopped stoned black olives
- 8-10 anchovies (leave these out for a vegetarian version)
- handful of basil leaves
TipMake it your own
Make it your own by adding flaked canned tuna, sliced hard boiled egg, roasted peppers or thinly sliced red onion.
Split the loaf in half lengthwise. Drizzle both cut surfaces with olive oil and scatter the vinegar and garlic on the bottom half. Sprinkle both cut sides with salt and pepper.
Roughly chop the tomatoes and spread over the bottom half, then sprinkle over the capers and olives. Lay the anchovies on top, scatter with basil leaves and press everything down lightly.
Cover the filling with the other half of the loaf and press down firmly.
Wrap tightly in foil or greaseproof paper and place a weight on top for at least half an hour, longer if you have the time (4 hours maximum).
Unwrap and cut into thick slices.