Recipe

Pan Bagnat (sandwiches~ Monaco Style) Recipe

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Ingredients

Directions

Step #1 Recipe by: Craig Gardiner KNHT09A NOTE: This must be made a day ahead of serving.
Step #2 In a large bowl, finely chop tomatoes, red onions, capers, pickles, peppers, olives, scallions, garlic & anchovies.
Step #3 Spice up the mixture with paprika & salt & pepper to taste.
Step #4 mix in red wine vinegar & olive oil.
Step #5 put in the fridge for at least 1 hr.
Step #6 Split a long, narrow loaf of French bread in half lengthwise as equally as possible.
Step #7 Carefully pull out the soft bread from the center, but leave a crust wall at least 1/2 inch thick.
Step #8 Process the soft bread in the food processor/blender until finely sliced.
Step #9 Add the bread crumbs to the vegetable mixture with 2 tbsps more olive oil.
Step #10 Let rest 20 mins, then taste again & adjust Spice uping, adding more oil if it seems dry.
Step #11 Stuff loaf with vegetable/bread mixture, so that all interior spaces are filled but so that loaf still closes tightly.
Step #12 Tie with string to hold everything in place, wrap in foil & put in the fridge for at least 24 hrs.
Step #13 Slice loaf into 1-inch slices & serve very cold, 2 or 3 slices per person.
Step #14 This is eaten with a knife & fork.
Step #15 This is also very good made in small, individual loaves.
Step #16 8/18/96 I didn't use anchovies this time.
Step #17 I should have used a little more oil.
Step #18 --.
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