• National Picnic Month - 4

    From Dave Drum@1:3634/12 to All on Tue Jul 2 16:24:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Provencal Picnic Sandwich (Pan bagnat)
    Categories: Breads, Vegetables, Herbs, Seafood
    Yield: 7 Servings

    1 Pain de campagne or round
    - sourdough loaf (400g/14oz)
    1 cl Garlic; fine chopped/grated
    3 tb Extra virgin olive oil
    1 sm Red onion; thin sliced
    3 lg Ripe tomatoes; sliced
    1 (15 cm/6") cucumber; sliced
    225 g Tin tuna in olive oil;
    - drained
    6 Anchovies in olive oil;
    - drained
    3 lg Hard-boiled eggs; peeled,
    - sliced
    20 Nicoise or Kalamata olives;
    - pitted, halved
    1 ts Fresh oregano or marjoram
    - leaves; chopped
    10 Fresh basil leaves; torn
    1 Handful rocket leaves
    1 tb Red wine vinegar
    1 ts Dijon mustard
    Salt & fresh ground pepper

    Slice off the top quarter of the loaf to use as a lid.
    Using your fingers, hollow out the inside of the rest of
    the bread to leave just a shell.

    Sprinkle the inside of the bread shell and the lid with
    the garlic, then brush with 2 tablespoons of the olive
    oil.

    Layer the onion, tomatoes, cucumber, tuna, anchovies,
    eggs, olives, oregano, basil and rocket into the bread
    shell, seasoning with salt and pepper as you go (the
    order does not really matter). Mix the remaining olive
    oil with the vinegar and mustard in a small bowl and
    then drizzle this dressing into the bread shell so it
    trickles down over the filling. Top with the bread lid
    and wrap the loaf tightly in kitchen foil.

    Place in a baking tin and weigh down with a heavy pan or
    a four pack of tinned tomatoes or similar. Leave in the
    fridge overnight. Cut into wedges and serve.

    Serves 6 - 8

    By Rick Stein

    RECIPE FROM: https://www.bbc.co.uk

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