Pan Bagnat
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13 INGREDIENTS • 3 STEPS • 20MINS

Pan Bagnat

Dive into the Mediterranean with a Pan Bagnat, layering zesty olive tapenade, and grilled zucchini on a rustic loaf, hugged by prosciutto and mozzarella. This robust sandwich marries the charm of a picnic with the depths of rich, savory flavors.
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Dive into the Mediterranean with a Pan Bagnat, layering zesty olive tapenade, and grilled zucchini on a rustic loaf, hugged by prosciutto and mozzarella. This robust sandwich marries the charm of a picnic with the depths of rich, savory flavors.
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/

20MINS

Total Time

$2.34

Cost Per Serving

Ingredients

Servings
6
us / metric
Tapenade
Black Olives
1 1/2 cups
Black Olives
Pitted
Capers
1 Tbsp
Capers
Garlic
1
Garlic
Large Clove
Red Wine Vinegar
1 Tbsp
Red Wine Vinegar
Olive Oil
2 Tbsp
Olive Oil
Grilled Zucchini
Olive Oil
2 Tbsp
Olive Oil
Zucchini
2
Zucchini, sliced
Kosher Salt
1 tsp
Kosher Salt
Assembly
Sourdough Roll
1
Sourdough Roll
Prosciutto
6 oz
Prosciutto, thinly sliced
Mozzarella Cheese
1 1/2 cups
Mozzarella Cheese, sliced
Roasted Red Peppers
6 oz
Roasted Red Peppers
Sun-Dried Tomatoes
4 Tbsp
Sun-Dried Tomatoes
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/

Cooking Instructions

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step 1
Make the olive tapenade: In the bowl of a food processor, combine the Black Olives (1 1/2 cups), Capers (1 Tbsp), Garlic (1) and Red Wine Vinegar (1 Tbsp). Pulse until a chunky paste forms then drizzle in the Olive Oil (2 Tbsp).
step 2
Grill the zucchini: Place a grill over medium high heat. Add the Olive Oil (2 Tbsp) to the pan and place the Zucchini (2) down in a single layer. Season liberally with Kosher Salt (1 tsp) and cook until charred, then flip and continue cooking until tender, about 3 minutes.
step 3
Assemble: Cut the top off the Sourdough Roll (1) and scoop out the insides. Spread the tapenade evenly across the inside of the loaf then layer with the Prosciutto (6 oz) to act as a barrier to the bread. Layer the zucchini, Mozzarella Cheese (1 1/2 cups), Roasted Red Peppers (6 oz) and Sun-Dried Tomatoes (4 Tbsp) until you have filled the boule completely. Place the top back on the loaf and allow to sit for 15 minutes. Cut and serve.
step 3 Assemble: Cut the top off the Sourdough Roll (1) and scoop out the insides. Spread the tapenade evenly across the inside of the loaf then layer with the Prosciutto (6 oz) to act as a barrier to the bread. Layer the zucchini, Mozzarella Cheese (1 1/2 cups), Roasted Red Peppers (6 oz) and Sun-Dried Tomatoes (4 Tbsp) until you have filled the boule completely. Place the top back on the loaf and allow to sit for 15 minutes. Cut and serve.

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RECIPES TAG

Shellfish-Free
Sandwiches & Wraps
Mediterranean
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