Pan Bagnat with Tomato and Basil

Recipe Type Food
Servings 6
Preparation Time Under 30 min
Total Time Under 30 min
Occasions Issue 2015 Summer

This is a liberal interpretation of Pan Bagnat, a dish popular in Nice, France. In Nice, the sandwiches would most often be filled with the ingredients used to make a Nicoise Salad.

Ingredients Directions

Ingredients

1½, cups pitted Kalamata olives

5 tbsp olive oil

3 tbsp lemon juice

2 sprigs thyme, leaves only

1 clove garlic, chopped

2 tbsp capers

1 anchovy, chopped (optional)

Pepper to taste

1 round loaf of crusty bread

1 small red onion, thinly sliced

1 bunch basil

4 plum tomatoes, sliced

2 cups arugula

2 balls fresh mozzarella, roughly torn

Directions

1. Make an olive tapenade by placing olives, 3 tablespoons olive oil, lemon juice, thyme, garlic, capers and anchovies (optional) in a blender; purée until smooth.

2. Cut the top off the bread. Scoop out the inside of the bread, leaving 1/2-inch of crust.

3. Spread the tapenade on the bottom of the cut out loaf.

4. Top with sliced red onion, basil leaves, tomato slices, arugula and mozzarella. Drizzle with remaining olive oil.

5. Top the loaf with the previously sliced off piece of bread.

6. Slice into sandwiches. Leftover tapenade can be served with toast points as part of a charcuterie board.