Campfire Recipes – Pan Bagnat

pan-bagnat-with-fennel-1880x1120-1434637554This recipe is pretty high brow for the foods I normally would make. I stumbled on the recipe and gave it a try. All I can say is WoW! Just give this Pan Bagnat with Fennel a try before you say no way.

This sandwich gets better and better the longer it sits (okay, to a point); assemble it after breakfast and eat it when you’ve worked up an appetite.

Preparation

Ingredients

  • ½ fennel bulb, very thinly sliced
  • ½ cup mixed pitted olives, chopped
  • ¼ cup olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons chopped drained capers
  • ½ teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper

Assembly

  • 1 Persian or ¼ English hothouse cucumber, thinly sliced
  • 2 6.7-ounce cans olive oil–packed tuna, drained
  • Kosher salt and freshly ground black pepper
  • 1 12-inch-long ciabatta loaf, halved lengthwise
  • 3 hard-boiled large eggs, peeled, sliced
  • 2 cups arugula

Fennel And Olives

  • Toss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag; season with salt and pepper.
  • Do Ahead: Fennel-olive mixture can be made 2 days ahead. Cover and chill.

Assembly

  • Toss fennel-olive mixture with cucumber and tuna in a medium bowl; season with salt and pepper. Let sit, tossing occasionally, 10 minutes.
  • Scoop out inside from top half of bread; discard (or save for a snack!). Layer bottom half of bread with tuna mixture, then top with eggs and arugula. Close up sandwich.
  • Place a large heavy skillet or pot on top of sandwich to weigh down and let sit at room temperature, turning once, until evenly pressed, about 2 hours (if making sandwich at home, or storing in a cooler while you hike, wrap it up tightly in plastic wrap before you press it).
  • Slice pan bagnat into wedges just before serving.

Original Recipe by Chris Morocco Photograph by Kyle Johnson

William Connor

As the Editor, William is responsible for all the good, the bad, the ugly and the indifferent that happens at 4WAAM. William brings a wide range of experience to this role having been a cook, a painter, a machinist, part time mechanic, computer programmer, and writer. He also wields a freely shared opinion on just about everything., just ask him.

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