Despite the fancy name, this sandwich does not take a lot of preparation time. I’ve made this sandwich several times and it tastes slightly different each time I make it…but all versions of this have been delicious. Because you let it sit in the fridge to marinate all flavors have a chance to meld together and the layers make it a pretty to look at sandwich to bring to picnics and get-togethers.
The recipe originally appeared in the July/August 2005 edition of Vegetarian Times. I changed the order of preparation. (Basically, letting the vegetables marinate while working on the bread. These changes are reflected below.)
Vegeable Pan Bagnat
1 8-inch round loaf of crusty bread, preferably with rosemary
1/4 cup extra virgin olive oil
1 large clove garlic (+1 for bread)
2 Tablespoons low-sodium tamari soy sauce
1/2 teaspoon Dijon mustard
1 6-oz zucchini, ends trimmed
1 8-oz tomato and basil hummus (Note: This time I used red pepper hummus.)
3 roasted red peppers or 1 12-oz jar, drained
1 packed cup arugula leaves (Note: This time I used a leaf lettuce.)
1 large ripe yellow or red heirloom tomato, thinly sliced
Freshly ground black pepper to taste
Squeeze garlic clove through press into bowl. Add 2 Tablespoons olive oil, tamari and mustard, and whisk to blend. Pare zucchini lengthwise with vegetable peeler into paper-thin slices, omitting seed center. Cut mushrooms on diagonal into wide paper thin slices. (Note: I used pre-sliced portabella mushrooms and cut each slice in half.) Add zucchini and mushrooms to dressing; toss. Marinate 10 minutes; drain.
While vegetables are marinating. Halve bread horizontally, using serated knife. Starting 1/2-inch from edges, remove about 1 inch soft bread from center of each half, making hollows for filling. Lightly brush cut surfaces with olice oil and rub with garlic clove.
To assemble sandwiches:
– spread bread hollows with hummus
On bottom layer layer zucchini slices…
Half of the red peppers…
Arugula (or lettuce)…
And, remaining peppers and grind on black pepper.
Replace top. Wrap tightly with plastic wrap; place on large plate and top with heavy pot lid.
Refrigerate at least 4 hours and up to 24 hours. When ready to serve, unwrap and cut sandwich into 6 wedges.