Pan Bagnat

These surprise loaves make impressive picnic fare. Easier to make and transport than lots of small sandwhiches and there's just something all-community-ish about taking slices from the same loaf that gives me the warm-fuzzies.

For this one, I used all antipasti type ingredients as I wanted to leave it overnight for the ingredients to get to know each other a bit. And lettuce doesn't like being salad-ed up overnight, and I don't like to see it in that state. But if you're throwing one of these together on the same day, go ahead and chuck in as much lettuce, cucumber and fresh basil as you like! You could even use hard boiled eggs if you trusted them. Just put in a few of your favourite things. It's one of those 'concept' kind of recipes.

So, let's begin,
Get yourself a good round loaf. If you're organised ahead of time (like 24 hours in advance) you make your own no-knead slow rising bread using this recipe for what I call Magic Elf Bread.


Cut a circle off the top thick enough to make a good lid. Set lid aside then hollow out the middle of the loaf.


The bread you remove can be stored and used for another recipe such as panzanella bread salad or used to make some good breadcrumbs for crunchy toppings.


In a small bowl, mix up a dressing for the inside of the loaf. I used olive oil with some pesto and tahini. (use vegan pesto or just basil if you're avoiding cheese).


Prepare your fillings. I chose grilled vegetables, mozzarella or other not too overpowering cheese (skip for a vegan meal), antipasti stuff. 1 kumara/sweet potato, 1-2 courgettes....


...1 eggplant/aubergine (slice and grill your own or buy more expensive marinated grilled one), 10 or so pitted olives (sliced in half), about 5 artichoke hearts (halved), about 5 sundried or semi-dried tomatoes (sliced finely), about 1 capsicum's worth of grilled red or yellow capsicum strips. These ingredients can be bought from a delicatessen counter or in jars.


Brush or spread the inside of the hollow loaf with the dressing you made (don't drown it though, it shouldn't get soggy).


Start adding layers of filling : Kumara / sweet potato slices


Cheese slices and sliced sundried tomato (whole tomatoes are too chewy)


zucchini slices and halved olives


halved artichoke hearts


When it gets a bit full, pack it down with a potato masher or a mug or something!


grilled eggplant/aubergine slices and grilled capsicum/pepper slices



Replace loaf lid. Put the completed picnic loaf on a plate covered with two pieces of lunchwrap, like so. Fold in the paper from both sides to wrap it up and secure with string or rubber bands.


Put another plate on top to weigh it down (so it will stay together nicely when you cut it). Put in the fridge overnight or for a few hours before your picnic.


Serve at room/outdoor temperature...


...or heated for a bit to melt the cheese. Mmm!