Solving the question of food to pack for a picnic that transports without threat of A. Spilling or B. Squashing is the Pan Bagnet. This superhero of sandwiches emulates the Provençal flavors of a Niçoise salad with its briny olives, and is the perfect make-ahead solution for your basket.
"Pan Bagnet translates as bathed bread. This sandwich is a specialty of Provence and tastes great with a cold rose wine from that region. It makes an ideal summer lunch. You can make individual pan bagnat or one large one, as Ive done here. My filling consists of sliced tomato, avocado, and tuna, but you can use a different combination. With olive oil as the one standard ingredient, other popular additions include anchovy fillets, olives, peppers, and sardines. The sandwich can be assembled the night before, wrapped and refrigerated, with a 2-3 pound weight on top to make it hold together well when sliced." - Jacques Pepin Quick & Simple
Cut the avocado in half, remove the pit, and scoop out the flesh; rinse under cold water to prevent discoloration. Cut the flesh into slices.
Cut the loaf of bread horizontally in half and sprinkle the cut sides with the basil, olive oil, and vinegar. Arrange the tomato slices on the bottom half of the loaf and sprinkle the remaining salt and pepper on top. Position the top half of the loaf over the filling, wrap the sandwich tightly in plastic wrap or a plastic bag, and refrigerate with a 2-3 pound weight on top for a few hours or as long as overnight.
Pairs deliciously with our balanced Estate Brut, with a toasty finish that lingers on the palate and begs for another sip.
