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A typical Pan Bagnat is a sandwich that is made on a French baguette and filled with Salad Nicoise, a French-style Tuna Salad. Larry and I first made a Pan Bagnat in 1998 when we were visiting Dave in Washington DC and he took us to Wolf Trap to see Peter, Paul and Mary. We made the typical Pan Bagnat, as well as one similar to this to have as our picnic on the grounds. We also served a couple of versions of this recipe at the reception after my mother’s funeral. It is always a big hit and serves 6-8 people.

Ciabatta or Focaccia Bread

Olive Oil

Red Wine Vinegar

Multiple types of Cold Cuts and/or Sausages and/or Deli Meats

Multiple types of sliced Cheeses

Mustard, Dijon-Style Mustard, Whole-Grain Mustard, or Horseradish Mustard

Chow-Chow Relish– hot or mild

Giardiniera, hot or mild, minced in a food processor

Tomatoes, sliced

Black Olives – optional

Capers – optional

Pimientos – optional

Romaine Lettuce leaves – optional

Red Tip Leaf Lettuce leaves – optional

Red Onions, thinly sliced – optional

Fresh herbs such as Basil, Thyme, Oregano, Dill, Chives, etc

Larry and Mary Pape

Slice the bread lengthwise and drizzle the inside of both pieces of bread with olive oil and red wine vinegar. Spread the mustard, chow-chow and giardiniera on the slice of bread that will be on the bottom. Layer the cold cuts or meats. Top with layers of the cheeses. Layer the tomatoes, fresh herbs and the optional ingredients you want to use. Put the top slice of bread on the sandwich.

Wrap the sandwich in plastic wrap and then in foil and put it in the refrigerator. Weigh it down with a heavy pan or brick so that the oil can saturate the bread and refrigerate overnight. Let it stand at room temperature, slice into pieces then serve.


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