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
Recipe Information
Step by step guide to making Pain bagnat
- 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.
- Whizz the olives in a blender until finely chopped, then spread two-thirds of them on the base of the loaf.
- Layer up the remaining ingredients in the loaf shell, making sure that the fillings are evenly distributed. Season to taste.
- Spread the remaining olives on the lid of the loaf, then place on top of the filled base. Wrap tightly in clingfilm.
- 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 |
Here are your recipe ingredients
Add products to your trolley individually or simply add them all and remove any you don't need later.
-
£1.60
£1.86/100g
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52p
17p/10g
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Nectar Price
Nectar Price
£2.50
£3.13/100g
Without Nectar
£2.75
£3.44/100g