Camp Foods – Pan Bagnat
This 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.
Pan Bagnat With Fennel
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
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Toss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag; season with salt and pepper.
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Do Ahead: Fennel-olive mixture can be made 2 days ahead. Cover and chill.
Assembly
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Toss fennel-olive mixture with cucumber and tuna in a medium bowl; season with salt and pepper. Let sit, tossing occasionally, 10 minutes.
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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.
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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).
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Slice pan bagnat into wedges just before serving.
Original Recipe by Chris Morocco Photograph by Kyle Johnson