Go Back Email Link
+ servings
3 inch slices of filled pan bagnat with pesto
Print Recipe
4 from 3 votes

Vegetarian Pan Bagnat with Pesto

A crusty baguette, the insides jam-packed with garlicky green pesto, crisp cucumbers, roasted red pepper, juicy tomatoes and more, here's a portable feast that’s easy and fun to make. Makes 4 to 6 servings.
Prep Time30 minutes
Resting time15 minutes
Total Time45 minutes
Course: Dinner, Lunch
Cuisine: American, French
Keyword: pan bagnat, vegetarian
Servings: 4 servings
Calories: 104kcal

Ingredients

For the sandwich:

  • 1 each fresh baguette (allow 3 or 4 inches per person)
  • ½ 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 top—it 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 (it’s 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 “bathed bread” 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

Calories: 104kcal | Carbohydrates: 3g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 201mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4632IU | Vitamin C: 7mg | Calcium: 181mg | Iron: 1mg