Sunday, August 21, 2011

Pan Bagnat (Wet Bread)


Pan Bagnat literally means wet bread.  The wet bread is not soggy bread that has been sitting around, but wet bread which has soaked up the flavors of the sandwich stuffing.  When I saw the sandwiches in Chocolate and Zucchini by Clotilde Dusoulier, I knew they were destined to come into my kitchen and be made.  Today I ventured forth and made this one.  Since it has to sit in a cool place for a couple of hours to gather flavor, I made these sandwiches just after breakfast.  I was dreaming of eating this sandwich yesterday as I wandered through the grocery store selecting each stuffing for the sandwich.  The end product is also a beautiful mesh of different colors culminating in a scrumptious lunch.


 
Even if you are not a sandwich person, I would highly recommend to try this sandwich out.  Not only is it easy to assemble, but it is quick to do as well.  If each of us had one of these in our lunch box, we would all eat a healthy, tasty lunch.

 
Pan Bagnat from Chocolate and Zucchini by Clotilde Dusoulier
Focaccia Bread (2 small rounds or 1 large round)
Extra virgin olive oil
2 medium tomatoes
Garlic
Salt and pepper
Red wine vinegar
Green onions
Kalamata Olives
1 can tuna packed in olive oil, drained well
Basil
Spring greens

Slice the bread in half to start building the sandwiches.  Drizzle a little bit of olive oil on each half.  Cut the tomatoes into thin slices and place on the bottom portion of the focaccia bread.  Press garlic on top of the tomatoes and then sprinkle with salt and pepper.  Also drip a little red wine vinegar on top.  Add the green onions, olives, tuna and basil.  Place spring greens on top.  Cover with the top of the bread and wrap tightly in plastic.  Refrigerate from 2 to 12 hour until just before eating as you would like the sandwich to be room temperature before eating.


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