Pan Bagnat: In this version I used smoked salmon to give it a little NW influence and since spring salmon is abundant right now.
Course Dinner, Lunch, Main Course, Sandwich
Cuisine American, French
Keyword boursin, sandwiches, Smoked Salmon
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Servings 4
Calories 332kcal
Ingredients
For the vinaigrette:
1tablespoonred wine vinegar
1tablespoonfresh lemon juice
3tablespoonsgood quality extra virgin olive oil
1clovefresh garlicminced
1tablespooncaperschopped
8eachpitted kalamata oliveschopped
1tablespoonshallotminced
For the sandwiches:
3eachhard-cooked eggspeeled and sliced
8eachmarzano tomatoes, slicedor 3 roma tomatoes
4eachpeppadew pepperssliced
1handfulbaby arugularinsed and patted dry
1/2poundsmoked salmon
1/2roundboursin cheese
1loaffrench baguette
Instructions
For the vinaigrette:
In a small bowl, whisk together vinegar, lemon juice and olive oil. Add the shallots, garlic, capers and olives. Stir to combine.
For the sandwiches:
Prep remaining ingredients. Cut baguette into 4 equal serving sizes, slit each in half lengthwise and remove some of the bread inside to make room for fillings.Spread top half of each bread with boursin cheese and then add chunks of smoked salmon.Spread bottom half of each with some of the vinaigrette with shallots, capers and olives. top with egg slices, then tomatoes, then pepper slices and arugula. Drizzle both top and bottom halves with more of the vinaigrette. carefully place top onto bottom without spilling out the ingredients to make sandwich.wrap each sandwich tightly with parchment paper and hold together with string. Let sandwiches rest in the refrigerator for at least 2 hours or up to 24 hours to allow flavors to marry. Enjoy!