Snacks and Light Meals Recipes - Pan Bagnat Slices Recipe

  
 

Snacks and Light Meals Recipes - Pan Bagnat Slices Recipe

Ingredients

Serve 2

  • 2 red peppers

  • 1 short French stick

  • 1-2 garlic cloves

  • 8 tablespoons olive oil

  • 1 tablespoon balsamic or sherry vinegar

  • 4 ripe tomatoes, sliced

  • 150 g/5 oz buffalo mozzarella, sliced

  • 12 large basil leaves

  • salt and pepper

Method:

  1. Place the red peppers on a foil-lined grill pan and grill under a preheated grill for 15-20 minutes, turning frequently until the skin is blistered and blackened on all sides. Place them in a polythene bag until they are cool.

  2. Meanwhile, cut the bread in half horizontally and scoop out and discard most of the middle, leaving a good 1 cm/1/2 inch thick edge. Leave to one side to dry out slightly.

  3. Peel, core and deseed the peppers over a bowl to catch the juices, and cut the flesh into quarters. Rub the insides of the bread with garlic and drizzle generously with the oil and vinegar.

  4. Arrange the peppers, tomato slices, mozzarella slices and basil in layers in one half of the bread, season with salt and pepper, and pour over the reserved pepper juices and any remaining olive oil.

  5. Replace the remaining half of the bread, wrap tightly in cling film and leave to chill overnight. Return to room temperature and cut the bread into 2.5 cm/1 inch thick slices to serve.