How to Make Pan Bagnat
Start by cutting a pocket into the bread roll., Mix the minced garlic, oil, vinegar and mustard., Layer your desired fillings into the bread roll., Spoon the dressing on top of the filling and close the bread roll., Cut the roll into thick slices if...
Step-by-Step Guide
-
Step 1: Start by cutting a pocket into the bread roll.
For large round or Viennese rolls, the bread centre is often removed to make room for the fillings, but many light white bread rolls such as Vietnamese rolls or flat rolls such as ciabatta its not essential. -
Step 2: Mix the minced garlic
Whisk lightly to make a vinaigrette, add salt and pepper to taste. , The goal is to fill the roll completely but not so the roll is overfilled. , Securely wrap the sandwich with cling film or foil and press with a heavy weight, such as a cast iron frying pan, or a clean brick.
Press for at least 10 minutes and turn the roll, pressing again for 10 minutes.
In some areas, the pressing is not traditional so it is not essential, but most mainstream recipes press the roll.
The origin of this is unclear, some stories tell about a farm worker whose roll fell to the bottom of his sack and was crushed, yet he ate it and found it delicious. , Delicious with fresh summer ingredients, this sandwich can be made in advance and stored for several hours in the fridge until needed. -
Step 3: vinegar and mustard.
-
Step 4: Layer your desired fillings into the bread roll.
-
Step 5: Spoon the dressing on top of the filling and close the bread roll.
-
Step 6: Cut the roll into thick slices if desired or serve whole.
Detailed Guide
For large round or Viennese rolls, the bread centre is often removed to make room for the fillings, but many light white bread rolls such as Vietnamese rolls or flat rolls such as ciabatta its not essential.
Whisk lightly to make a vinaigrette, add salt and pepper to taste. , The goal is to fill the roll completely but not so the roll is overfilled. , Securely wrap the sandwich with cling film or foil and press with a heavy weight, such as a cast iron frying pan, or a clean brick.
Press for at least 10 minutes and turn the roll, pressing again for 10 minutes.
In some areas, the pressing is not traditional so it is not essential, but most mainstream recipes press the roll.
The origin of this is unclear, some stories tell about a farm worker whose roll fell to the bottom of his sack and was crushed, yet he ate it and found it delicious. , Delicious with fresh summer ingredients, this sandwich can be made in advance and stored for several hours in the fridge until needed.
About the Author
John James
Creates helpful guides on hobbies to inspire and educate readers.
Rate This Guide
How helpful was this guide? Click to rate: