A crusty baguette, the insides jam-packed with garlicky green pesto, savory baked tofu, crisp cucumbers, roasted red pepper, juicy tomatoes and more, a portable feast thatโs easy and fun to make–may I present this vegetarian pan bagnat!
You ask, โWhat is pan bagnat?โ
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- Pan bagnat literally means โbathed bread.โ
- Itโs a sandwich with all sorts of mouthwatering fillings generously sprinkled with red wine vinaigrette. The loaf is compression-wrapped so moisture from all the inside goodies soaks into the bread!
- Itโs pronounced pan-ban-YAH.
- Popular in southern France, both in cafรฉs and for picnics, pan bagnat is like an antipasto platter turned into a crusty on the outside, soft on the inside sandwich.
- Classically, pan bagnat would be filled with tuna and sliced hard-boiled eggs, and maybe anchovies or sliced meat. But this blog is all about awesome vegetarian recipes–the flavors, textures and colors in our pan bagnat are strictly meatless!
How to make vegetarian pan bagnat with pesto:
- Cut a good sturdy crusty baguette in half, lengthwise.
- Tear out some of the soft center from each half roll.
- Slather the hollow on both sides with your favorite pesto.
- Mound in seasoned tofu, a favorite cheese, brined olives, cucumber, tomatoes, red pepper and lettuce.
- Sprinkle with salt and freshly ground black pepper and douse it all with red wine vinegar.
- Wrap tightly in plastic wrap and let sit for a couple hours or overnight.
- Cut into smaller sandwiches and enjoy!
What can you put in your vegetarian pan bagnat? Here are some more ideas:
- Thinly sliced red onion
- Capers
- Sliced radishes
- Sliced zucchini instead of cucumber
- Instead of pesto and red wine vinegar, moisten with a vinaigrette dressing.
- Arugula or mixed greens
- Basil leaves
- Hard-cooked eggs
- Green pepper strips
- Mixed baby lettuce
- Seasoned mashed chickpeas
Vegetarian pan bagnat recipe notes:
- *** Make it vegan: Skip the cheese or use a plant-based cheese.
- Make breadcrumbs from the soft insides, the part you took out of the center of the baguette. Let the soft dough dry out and then whir in the blender or food processor.
- Use homemade basil walnut pesto, or arugula cashew pesto.
- You want the tomato juices and red wine vinegar to do their โbathed breadโ thing. A little time makes a better pan bagnat. *** If you only have 15 minutes, press the wrapped sandwich with something flat and heavy, like a cutting board with a skillet on top.
Do it! Transform a simple baguette into a sturdy, packable sandwich, a pan bagnat. An adventurous eater would be delighted to find this in their lunchbox. Make to share at a picnic and youโll be the star of the party!
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Vegetarian Pan Bagnat with Pesto
Ingredients
For the sandwich:
- 1 each fresh baguette (allow 3 or 4 inches per person)
- ยฝ cup basil walnut pesto, or other pesto, as needed, (see notes)
- 3 ounces baked tofu, or as desired (see notes)
- 3 ounces cheese, one or several types, your choice
- 12 each pitted olives, Kalamata or pimento-stuffed, cut in half
- 1 each roasted red pepper, or as desired
- 1 each tomato, sliced or as desired
- 1 cup thinly sliced cucumber or small zucchini, or as desired
- 1 cup lettuce greens or leaves, or as desired
- 2 teaspoons red wine vinegar, or as needed
Instructions
- Slice the baguette in half horizontally. With your fingers, tear out the softer bready insides, making a well to hold the fillings. Leave about 1/2-inch thick crust. (See notes)
- Generously spread both top and bottom hollows with pesto. In the bottom hollow, mound the ingredients, starting with the tofu and cheese, if using. You want to build the mound high enough to fit inside the top hollow, so pile those goodies on. Sprinkle with salt and freshly ground pepper and drizzle with red wine vinegar.
- Place the other length of the baguette on topโit should fit over your layers without a gap. Wrap tightly in plastic wrap and then fasten with rubber bands, at intervals, to press the sandwich together. Allow to sit at least 15 minutes, or ideally 2 hours or overnight, to let the tomato juices and red wine vinegar moisten the bread. (See notes)
- Use a serrated knive to cut the pan bagnat. It's easiest to slice right through the plastic. Slice 2-, 3-, or 4-inches wide, depending on how hungry you are. Peel away the plastic.
Notes
- Make breadcrumbs from the soft insides, the part you took out of the center of the baguette.
- Grill or bake your own marinated tofu (itโs easy), or purchase a baked tofu, like this one.
- Use homemade basil walnut pesto, or arugula cashew pesto.
- Make it ahead–you want those juices to do their โbathed breadโ thing. A little time makes a better pan bagnat.
- If you only have 15 minutes before picnic time, press the wrapped sandwich with something flat and heavy, like a cutting board with a skillet on top.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator. In this recipe, I didn’t include the nutrition for the pesto or the tofu so you will need to add those in. Also, the calculation will vary based on the quantity consumed, brands used and any substitutions.
With new information and photos, this is an updated recipe of one I posted for my CSA way back in 2009! Time for a newer one, don’t you agree?
That sounds amazing! · 13 August, 2021
Thanks Kalyn! Perfect to go sandwich. · 16 August, 2021