Pan Bagnat, Gone Plant-Based: Two Easy Veggie Recipes in One
You're going to want to pack this meal – either as a sandwich or a salad – for your next warm-weather picnic.
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A popular picnic sandwich in southern France, the pan bagnat typically features vinaigrette-dressed vegetables along with hard-boiled eggs and tuna – think salade Niçoise between two slices of bread. The name literally means “bathed,” referring to the dressing that soaks into the baguette, ensuring flavor in each bite. We swapped out the fish for more veggies, giving you a plant-based sandwich that’s as perfect for outdoor dining as it is a mid-week meal.
Plus, we’ve taken our veggie version of pan bagnat and turned it into a salad, too, so you can skip the bread if you’re eating low-carb. To turn this sandwich into a filling salad, just replace the bread with either barley or sorghum, plus cannellini beans. These swaps will increase the richness of the pan bagnat, all while adding a bit more protein and fiber to keep that midafternoon or after-dinner hunger at bay.
No matter which way you create this Extra-Veggie Pan Bagnat, you’ll get a whole bunch of plant-based ingredients (all of which are, of course, nutrient-rich) in a single serving. We’ve mixed together veggies like zucchini, olives, tomatoes, roasted red peppers and greens to provide both plenty of texture and everything you need for a satisfying, hunger-satiating meal. The classic hard-boiled eggs deliver hearty protein, while all of the veggies provide fiber along with crucial vitamins and minerals. And, regardless of which exact leafy greens you choose, from leaves of fragrant basil to peppery arugula (or both!), you’ll also get the phytonutrients you need for all-around health benefits.
Extra-Veggie Pan Bagnat, 2 Ways
Ingredients
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic, minced
- ½ tsp black pepper
- 1 zucchini, green or gold, thinly sliced lengthwise
- ½ bulb fennel, cored, thinly sliced
- ¼ red onion, thinly sliced
- ½ cup pitted olives (black, green or a combination), chopped
- 3 large eggs
- 1 whole-wheat baguette (about 12 oz)
- 2 small tomatoes, sliced
- ½ cup sliced roasted red peppers
- 2 cups basil leaves, arugula, or a combination
Preparation
Sandwich:
- In a large bowl, combine oil, vinegar, garlic and black pepper. Add zucchini, fennel, onion and olives and set aside to marinate, stirring occasionally, for at least 20 minutes.
- Bring a small saucepan of water to a boil over medium-high. Add eggs and cook for 7 minutes. Drain, cover with cold water and set aside until cool enough to handle. Peel and slice eggs.
- Slice bread in half lengthwise and arrange, cut sides up, on a work surface. Top the bottom half with marinated vegetables, sliced eggs, tomatoes, roasted red peppers and basil or arugula. Pour any remaining marinade over the top half.
- Close sandwich, pressing it down, and wrap tightly in plastic wrap. Place a cutting board on top of sandwich with something heavy on top (books, cookware, canned goods); let sit for 10 minutes. Flip sandwich, top with weights and let sit 10 minutes more.
- Unwrap, cut into pieces and serve.
Salad:
To make as a pan bagnat-inspired salad plate: Sub 3 cups cooked barley or sorghum and 1 can drained cannellini beans for the bread. Cut tomatoes into wedges. Arrange
barley on plates and top with beans, marinated vegetables, eggs, tomatoes, red peppers and basil or arugula. Pour any remaining marinade over top.
Nutrition Information
- Serving Size ⅙ of recipe (sandwich)
- Calories 320
- Carbohydrate Content 36 g
- Cholesterol Content 93 mg
- Fat Content 16 g
- Fiber Content 5 g
- Protein Content 10 g
- Saturated Fat Content 2.5 g
- Sodium Content 556 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 11 g
- Polyunsaturated Fat Content 2 g