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Category Archives: baguette

Ready for a picnic? Vegan pan bagnat

25 Wednesday May 2016

Posted by Zoli in baguette, bread, ciabatta, french, healthy, sandwiches, vegan, Vegetarian

≈ 10 Comments

Tags

niçoise sandwich, pan bagnat, vegan sandwich

pan bagnat-1

pan bagnat-2

My friend turned me on to these lovely, picnic-able French sandwiches, using an olive tapenade in place of anchovies. Otherwise known as tuna niçoise sandwiches. I used to have one for lunch all the time when I was a pescatarian but I didn’t even think they could be veganized. Thanks Kelly!

The best, bestest thing about these are they can stand the test of time, in fact, they are meant to. Like a fine fermented soy bean, they only get better with age. Think how lovely bruschetta is when the crusty bread has absorbed the garlic/basil/tomato/olive oil juices. Same philosphy. I plan to make a few of these, wrap them in tin foil, weight them for an hour or so, toss them in the cooler, head to the beach, unwrap, slice and eat with a cold beer or perhaps a sauvignon blanc.

Ingredients
Makes one pan bagnat
1/2 baguette or ciabbata
1 clove garlic
mixed marinated olives or black olive tapenade
2 artichoke hearts, halved or quartered
1 persian cucumber
2 shallots
1 tbs capers
1 ripe tomato, sliced
handful basil leaves
soft lettuce, arugula or baby kale (optional)
white bean dip or hummus
extra virgin olive oil
red wine vinegar
dijon mustard
salt and pepper

*other vegetables will work too, such as roasted peppers, blanched asparagus or green beans, hearts of palm, etc.

1) Prepare the bread first. If using a baguette, slice it open and scoop out the inside. If using a ciabatta, don’t bother as this bread is soft enough. Smash the garlic clove and rub it inside the bread. Set aside.
2) Make a vinaigrette by combining a splash of red wine vinegar, extra virgin olive oil (2:1 olive oil to vinegar), a tsp of dijon mustard and salt and pepper (fresh ground). Thinly slice the cucumber and shallot and mix with the vinaigrette.
3) Spoon the cucumber/shallot vinaigrette into the baguette and spread evenly. Next spread a bit of white bean dip or hummus. Then layer the vegetables–the tapenade/olives, tomatoes, capers, artichokes, basil and lettuce. Add another splash of extra virgin olive oil and a grind of pepper.
4) Wrap the sandwich tightly in tinfoil or wax paper and put a weight on it (a book, a cutting board with something heavy on it) for about an hour. Then refrigerate (even overnight will work!) for your picnic or slice and eat straightaway.

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Fennel, apple and gorgonzola tartine

16 Sunday Feb 2014

Posted by Zoli in baguette, bread, cheese, french, quick and awesome, sandwiches, Vegetarian

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Tags

apple, fennel, french sandwich, gorgonzola, tartine, vegetarian tartine

gorgonzola, fennel and apple tartine
gorgonzola, fennel and apple tartine

Get your french on with a lovely open-faced sandwich under the broiler. Any toppings are good such as roasted aubergine (eggplant), red pepper and gruyere, or ham and emmenthal cheese if you’re not veggie. You need some chewy baguette and a bit of mayo but the rest is up to you. Or try this concoction if it sounds appealing.

Ingredients
Makes one tartine
large end of baguette, sliced into halves
mayo
1/4 piece of a fennel bulb, sliced
1 cup fresh spinach
2-3 tbs gorgonzola, crumbled
1/4 apple, sliced
butter
extra virgin olive oil
fresh ground pepper

1) Sautee the spinach until just wilted in butter or olive oil and set aside.
2) Sautee the fennel in butter until golden brown but still crunchy. Set aside.
3) Spread mayo on each half of the baguette and then layer on the spinach, fennel, apple and gorgonzola.
4) Sprinkle with fennel fronds, fresh black pepper and a drizzle of extra virgin olive oil.
5) Cook under the broiler until gorgonzola is melted and bubbly. I like to slice the tartine into bite size pieces and share.

gorgonzola, fennel and apple tartine

gorgonzola, fennel and apple tartine

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