Pan Bagnat

12 ingredients
5 steps

Ingredients

  • 1 fennel bulb, halved and cut crosswise into very thin slices
  • 1 cup drained and rinsed canned chickpeas (from one 15-ounce can)
  • 1/3 cup black olives, such as Nicoise or Kalamata, pitted and coarsely chopped
  • 2 tablespoons drained capers, chopped
  • 1/3 cup chopped fresh parsley
  • 1 clove garlic, minced
  • 1 large tomato, chopped
  • 4 teaspoons wine vinegar
  • 6 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 4 large crusty rolls, split

Directions

  1. 1
    In a large glass or stainless-steel bowl, combine the fennel, chickpeas, olives, capers, parsley, garlic, and tomato. Add the vinegar, oil, salt, and pepper and toss.
  2. 2
    Remove some of the soft center from each half roll, leaving a 1/2-inch shell. Mound the filling onto the bottom of each roll. Drizzle any remaining juices over the filling. Cover with the top of each roll.
  3. 3
    If you have time, wrap each roll tightly in aluminum foil and let sit for 15 minutes or up to 2 hours. Otherwise, press down on the rolls firmly so that the dressing moistens the bread.
  4. 4
    Variations:: Other delicious ingredients to add to the sandwich include strips of raw green bell pepper or roasted red bell pepper, sliced hard-cooked egg, a small can of drained tuna, a few chopped anchovy fillets, or a handful of fresh basil leaves.
  5. 5
    Wine Recommendation: Not only are rose wines a perfect match for sandwiches, they're also delightful with foods highlighting the flavors of southern France. Try one from the region of Provence.

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