Monaco Non-GP 2020: Vegetarian Pan Bagnat
This will be the first year in which the Monaco Grand Prix will not be held since 1955. This is a year of changed expectations, working with what we’ve got, and of finding joy in new ways. I am personally finding joy in baking, catching up on my reading list, and catching up on this blog!
If you haven’t made fresh baguettes, it is a fun afternoon project, this was my first attempt and I was pleased with the results. I immediately went online to buy a baker’s lame because a knife simply did not work to slash the tops of the loaves. Other than that, they were tasty and worked perfectly for this meal.
Trust King Arthur Flour to give you some good recipes and advice on all things bread!
This vegetarian version of the classic French sandwich has chickpeas and fennel accompanying the standard ingredients of olives, capers, parsley and vinaigrette. It is hearty while still having a light tangy taste. Definitely a great summer meal!
We served the pan bagnat with two salads from Dorie Greenspan’s Around My French Table including a Lime and Honey Beet Salad which was lovely and a Minted Zucchini “Tagliatelle” salad, which you can find the recipe for on Epicurious posted by Dorie herself.
Vegetarian Pan Bagnat
From Food & Wine
1 fennel bulb, halved and cut crosswise into very thin slices
1 cup drained and rinsed chickpeas
1/3 cup kalamata olives, pitted and coarsely chopped
2 tablespoons drained capers, chopped
1/3 cup chopped fresh parsley
1 clove garlic, minced
1 large tomato, chopped
2-4 slices roasted red pepper, chopped
4 teaspoons wine vinegar
6 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 large crusty rolls or 2 baguette, split (homemade if you are feeling adventurous, you can use the King Arthur Flour recipe above)
1. In a large bowl, combine the fennel, chickpeas, olives, capers, parsley, garlic, and tomato. Add the vinegar, oil, salt, and pepper and toss.
2. Remove some of the soft center from each half roll, leaving a 1/2-inch shell. Mound the filling onto the bottom of each roll. Drizzle any remaining juices over the filling. Cover with the top of each roll.
3. If you have time, wrap each roll tightly in aluminum foil and let sit for 15 minutes or up to 2 hours. Otherwise, press down on the rolls firmly so that the dressing moistens the bread.