Recipe

Bathe The Bread Sandwich Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 3 months ago Pan bagnat is a niçoise sandwich found in the south of France. It’s pressed with a weight and refrigerated to allow the juices to “bathe the bread,” which is the literal translation of the term. This delicious vegetable version is a snap to m... More Prep:15m Servings:6	Mystic_rive
	bread oil garlic soysauce mustard hummus zuchini peppers tomato arugula

Does this look good? Yeah! / Nope

Fans

tazoncaffe

pat2me

chefmeow

fishtrippi

lovemybird

m2googee

trigger

Ingredients

CHILL TIME 4 TO 24 HOURS

1 8-inch round loaf of crusty bread, preferably with rosemary

1/4 cup extra virgin olive oil

1 large clove garlic

2 Tbs. low-sodium tamari soy sauce

1/2 tsp. Dijon mustard

1 6-oz. zucchini, ends trimmed

3 4-inch portobello mushroom caps, gills removed

1 8-oz. pkg. tomato-and-basil hummus, or as desired

3 whole roasted red bell peppers or 1 12-oz. jar, drained

1 packed cup baby arugula leaves

1 large ripe yellow or red heirloom tomato, thinly sliced

Freshly ground black pepper to taste

Directions

Halve bread horizontally, using serrated knife. Starting 1/2-inch from edges, remove about 1 inch soft bread from center of each half, making hollows for filling; lightly brush cut surfaces with 2 Tbs. oil, and rub with garlic clove.

Squeeze garlic clove through press into bowl; add remaining 2 Tbs. oil, tamari and mustard, and whisk to blend.

Pare zucchini lengthwise with vegetable peeler into paper-thin slices, omitting seedy center. Cut mushrooms on diagonal into wide paper-thin slices.

Add zucchini and mushrooms to dressing; toss. Marinate 10 minutes; drain, reserving any dressing.

To assemble sandwich, spread bread hollows with hummus.

Over bottom half of bread, layer zucchini slices, half the peppers, mushroom slices, arugula, tomato slices and remaining peppers; grind on black pepper to taste, and replace bread top.

Wrap tightly with plastic wrap; place on large plate and top with heavy pot lid.

Refrigerate at least 4 hours or up to 24 hours.

When ready to serve, unwrap and cut into 6 wedges.

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Nutritional Information

Per SERVING:

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Calories 310

Protein 9g

Total fat 17g

Carbs 33g

Cholesterol mg

Sodium 660mg

Fiber 6g

Sugars 4g

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Comments

m2googee 1 year, 3 months ago said:
This just might be very tasty! You have my 5!

chefmeow 1 year, 3 months ago said:
You have my 5 as well, no idea who lowballed this, but it was undeserving. Great post.

joe1155 1 year, 3 months ago said:
This sounds delicious. I love hummus.

pat2me 1 year, 3 months ago said:
Sounds heavenly!

tazoncaffeine 1 year, 3 months ago said:
Delicious! I've had similar versions from other countries, one being a deli meat stromboli from italy. All soooo good!

trigger 1 year, 3 months ago said:
I love sandwiches like this especially in the summertime. Those sweet peppers, Zucchini, Tomatoes and mushrooms come to life when they marinade in the tomato-and-basil hummus,and oh the garlic adds a wonderful punch to this French style Bathe The Bread Sandwich Recipe
High Five
Michael

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