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This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.

Source: Everyday Food, July/August 2009



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How would you rate this recipe?
  • shaynamedinger
    18 MAR, 2018
    I decided to try this recipe to push my limits, and I honestly didn't think I'd like it. I'm not a fan of vinegars in most things, I'm not a big mustard fan, and while I like red onion, I usually don't like it raw. When I tasted the dressing, it was SO powerful, I thought it would ruin anything I may like about this sandwich. But I trusted the recipe and let it press. And then, after a good 4 hour press, I sliced it up -- and WOW. This is seriously SO good. The pressing really helps all the flavors meld, and it all came together beautifully. The only thing I'm worried about now is how long the leftovers will last, given the dressing and such, but we'll see how it goes at lunch tomorrow!
  • nblack
    20 AUG, 2009
    Thanks--I happen to have a TJ's near me. I'll look next time!
  • cullymb1113
    20 AUG, 2009
    Trader Joe's has wonderful olive tapenade!
  • nblack
    20 AUG, 2009
    Where can I buy olive tapenade? Or is there something I can improvise using olives I already have?
  • doggylovertoo
    20 AUG, 2009
    Is there a fat and calorie section for the recipes here?
  • LeslieABarr
    28 JUN, 2009
    This sandwich was delicious at our picnic. Everyone loved it, including my 3 year old daughter. Easy to make and with ingredients that are easy to obtain. Wonderful!

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