pan bagnat

Bring a little &quot;oh la la&quot; to lunch with these easy, essential French sandwiches.

3 Classic French Baguette Sandwiches

crusty baguette

butter

French-style ham, sliced

Emmental

tomatoes,

bloomy rind goat cheese,

ham,

herbes de Provence

arugula,

olive oil, optional

parsley

red wine vinegar (just eyeball it)

Dijon mustard

salt

black pepper

anchovies

shallot (about 1/2 of one shallot clove)

olive oil, divided

bell pepper, red or green, sliced very thin

arugula (about 1 ounce)

eggs,

tomato, sliced

Slice the baguette in half lengthwise, almost all the way through, and open.

Slather both sides with the butter. Layer with the ham and cheese. Close, press, and divide into two or three sandwiches.

For the Jambon Beurre

Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with olive oil.

Slice the tomato slices in half, so they are in half moons. Slice the goat cheese into thin rounds, then slice them in half into half moons.

If using, layer arugula, then ham onto the bottom of the sandwich. Then add alternating slices of tomato and goat cheese along the length of the sandwich.

Sprinkle with herbes de Provence. Close the baguette, press, and divide into halves or thirds.

For the Tomato Goat Cheese

Make the Vinaigrette: In a medium-sized mixing bowl, combine the parsley, vinegar, Dijon, salt, pepper, anchovies, shallot, and 2 tablespoons of olive oil. Whisk until emulsified.

Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with the remaining 2 tablespoons of olive oil.

To the vinaigrette, add the tuna, bell pepper, haricots verts, and arugula. Stir to mix well. The tuna will break apart somewhat.

Spread the tuna mixture along the bottom half of the baguette. Layer the sliced hard-boiled egg and olives atop the tuna mixture.

Sprinkle with herbes de Provence. Close the baguette, press hard, and let rest for 2 to 24 hours, preferably weighted down. Tip: Suggestions for weighing down the pan bagnat: the bottom of a cast-iron skillet, or sheet pan with heavy cookbooks on it. Slice into halves or thirds, and serve. Note: If the sandwich will rest for more than two hours, wrap it in plastic wrap and refrigerate. Before serving, allow to return to near room temperature.

For the Pan Bagnat

Pan bagnat is a Niçois sandwich with ingredients similar to Niçoise salad, which includes, among other things, tuna and raw vegetables.

Pan Bagnat

sourdough bread

garlic

tomato (, thinly sliced)

scallion (, chopped)

green bell pepper (,

egg (,

lima beans (, optional)

heart artichoke poivrade (,

radishes (, thinly sliced)

black olives (, pitted)

canned tuna filet (, in olive oil)

anchovy

basil leaves

olive oil

vinegar (, optional)

Black pepper (, freshly ground)

Cut the bread in half, leaving a larger volume at the bottom.

Remove the excess crumb from the bottom part.

Rub both parts of the bread with garlic.

Soak both parts of the bread with the olive oil, as well as the vinegar (optional).

Season with salt and pepper.

First place the tomato slices on the bottom of the bread. add the radishes, scallion, hard-boiled egg, lima beans (optional), green bell pepper, artichoke heart, tuna and anchovy filets.

Add the basil leaves and pitted black olives.

Add salt and pepper if necessary, and place the upper part of the bread, pressing firmly on it to pack the ingredients inside the pan bagnat.

Enjoy immediately.

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