Pain bagnat

This crusty loaf filled with tasty continental meats and antipasti is perfect for taking on picnics.

Serves: 8

Preparation time:  15 minutes

Cooling time: 4 hours

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You will need

  • 1 x 400g pain de campagne loaf
  • 1 x small pot queen olives with chilli
  • 10 slices Milano salami
  • 1 x 28g pack fresh basil, leaves only
  • 1 x small pot mixed antipasti
  • 150g chèvre blanc, sliced
  • 3 slices Parma ham, torn
  • 3 tablespoons French dressing
  • 1 x small pot Sunblush® tomatoes
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Recipe Information

Step by step guide to making Pain bagnat

  1. Slice the top third off the loaf to create a base and a lid. Scoop out the soft bread in the middle, leaving a thick crusty shell.
  2. Whizz the olives in a blender until finely chopped, then spread two-thirds of them on the base of the loaf.
  3. Layer up the remaining ingredients in the loaf shell, making sure that the fillings are evenly distributed. Season to taste.
  4. Spread the remaining olives on the lid of the loaf, then place on top of the filled base. Wrap tightly in clingfilm.
  5. Weigh down with a heavy item, such as a chopping board, and chill in the fridge for at least 4 hours. Cut into slices to serve.

Cook's tip: Don't waste the soft bread scooped out from the middle - whizz into breadcrumbs in a food processor, then freeze in a freezer bag for use in stuffings, for coating fish or topping pasta dishes.

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Nutritional information for Pain bagnat

Nutritional information for Pain bagnat

Nutrition type per serving
Calories 258 kcal
Total Fat 12.4g
Saturated Fat 5.2g
Salt 2.3g
Sugar 3.14g

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