Tomato Pan Bagnat
Tomato Pan Bagnat
2 medium baguettes
Olive Oil
1 clove garlic peeled
4 ripe roma tomoatoes diced
about 10 cherry tomatoes halved
6 semi dried or oven dried tomatoes, halved
100g feta cheese crumbled
1/2 cup of basil leaves
handful of rocket leaves
2 teaspoons balsamic vinegar
Slice each baguette horizontally, leaving it hinged on one side. Pull out the soft bread in small chunks and set aside. Heat 1-2 tablespoons oil in a large frying pan and add garlic clove. When hot, add bread chunks and fry for 4-5 minutes, tossing until crisp and golden. Drain on kitchen paper discarding the garlic. Combine all other ingredients with 1 tablespoon of oil in a bowl. Season well. Stir through fried bread. Brush a little oil inside each baguette and fill with the mixture. Close the baguette and wrap tightly in plastic wrap. Chill in fridge for at least 1 hour or up to 12 hours. To serve unwrap and slice into 10cm pieces. David also suggests matching with a crisp refreshing rose as they do in Nice.
Recipe by David Herbert
I am not so keen on tomatoes but love the idea of a sandwich that you can make in advance and it isn’t mushy the next day! How did this turn out?
Alex, it turned out really well. There’s a post on the main blog on it too. It just softened up the baguette crust enough so its not too hard to chew on like baguette can sometimes be. I reckon you could just as easily use peppers, artichokes, antipasto etc. I thiink its one of those recipes where it actually tastes better the next day!