Some time last year I saw Food Network’s chef Laura Calder make this French sandwich that looked pretty incredible. I quickly jotted down the recipe on a piece of paper while drooling like a dog that’s watching rotisserie chicken on a spit. I stuck it to my fridge, never to be touched again.
After weighing myself last week and having to face a grim reality I decided to go on a diet, hurray… So today I was looking for an idea for my lunch and remembered there was some fresh basil in the house. In fact, I had all the ingredients to make Pain Bagnat and went for it. The result? A ridiculously delicious, well-seasoned sandwich with fresh vegetables that did not make me feel like I was cheating on my diet. Thanks chef!
2 very ripe tomatoes, sliced
1 small red onion, thinly sliced
Fresh basil leaves
Red wine vinegar
2 cloves garlic, peeled and halved
Extra virgin olive oil, for drizzling
Handful of black olives, pitted and sliced
2 hard-cooked eggs, peeled and sliced
- Mix the tomatoes, onion, and basil leaves in a bowl. Season with red wine vinegar, salt and pepper. Set aside to marinate five minutes.
- Cut the baguette in half lengthwise and pull out about two-thirds of the middle, leaving a crusty bread shell. Rub the insides with the garlic halves and drizzle generously with olive oil.
- Fill the cavity with the tomato mixture. Spoon any remaining juice over the top of the baguette and the rest over the tomato mixture. Make a layer of olive sliced. Lay the sliced egg over top, season with salt and pepper, and put the top of the bread back on, pressing down well. Wrap in parchment until serving. The longer it sits, the more the flavours will soak into the bread.