Pan Bagnat with Rillettes, Grilled Vegetables and Bacon Recipe
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PrintFlavors of Provence/Côte-d'Azur
Marinating time: 1 hour
Cooking time: A few minutes
Total time: 1hr to 2hr
Preparation time: 10 minutesMarinating time: 1 hour
Cooking time: A few minutes
Difficulty: Easy
Chef's Note
Pan bagnat is a kind of sandwich popular in southern France. The traditional version consists of a large roll filled with peppers, olives, onion, tomato, anchovy and hard-cooked egg with a vinaigrette dressing.
Ingredients
Ingredients for 4 servings
- 4 round rolls
- 4 slices of bacon
- 200 g (7 oz.) rillettes or pâté
- 1 zucchini
- 1 eggplant
- 1 tomato
- 1 red onion
- 200 ml (3/4 cup) olive oil
- Balsamic vinegar
- Thyme
Method
- Cut the vegetables into 5 mm (1/4") slices.
- Marinate the vegetables in the olive oil and thyme for 1 hour.
- Cook the bacon slices on both sides and the vegetables on a very hot grill.
- Cut the rolls in half and spread with the rillettes.
- Fill each roll with a slice of bacon, some grilled vegetables and a few drops of balsamic vinegar.
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Photo: CIV
A recipe from Flora Mikula, Flora Restaurant, Paris
Photo: CIV
A recipe from Flora Mikula, Flora Restaurant, Paris
©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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