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Picnic Pan Bagnat

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Picnic Pan Bagnat

Using your loaf is something Mark Price knows all about. A culinary epiphany in Hungary and inspiration from the Med gave him the idea for a simple, satisfying picnic treat.

Preparation time:
20 minutes, plus 6 to 24 hours pressing
Serves:
 6

Ingredients

  • 1 Large, round sourdough loaf, or a similarly sturdy bread
  • ½ Garlic clove, crushed
  • 2 tbsp balsamic vinegar
  • 4 tbsp extra virgin olive oil
  • 1 Little gem lettuce, leaves separated and washed
  • 4 medium tomatoes, sliced
  • 2 tbsp puttanesca mix, drained
  • 100g grilled peppers, drained
  • 20g basil, stalks removed
  • 100g drained artichokes in oil, sliced
  • 100g drained aubergines in oil, sliced

Method

  1. Slice a ‘lid’ off the top of the loaf and hollow out the insides, to leave a bread shell, about 3cm thick. Freeze the insides for later use.
  2. Mix the garlic, vinegar and oil together and season well. Spoon half this dressing over the insides of the bread and lid. Now layer the ingredients, lining the loaf with most of the lettuce leaves and covering with each ingredient in turn, pressing down very firmly as you do so. Spoon the remaining dressing over and cover with the last lettuce leaves. Replace the 'lid'.
  3. Wrap in clingfilm. Weigh the loaf down with a chopping board and a couple of tin cans to compress it. Leave like this in the fridge for at least 6 hours and up to 24 hours, ready for picnicking the next day.

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Nutritional Info

Typical values per serving:
Energy 308.0kcal
Sugars 6.0g
Fat 15.0g
Saturated Fat 2.0g
Salt 1.3g

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This recipe was first published on Waitrose.com in June 2009