Name: Pan Bagnat
Total time: PT1200.0S
Yield: 6
Ingredients: 1 1/2 cup Black Olives; 1 tablespoon Capers; 1 Garlic; 1 tablespoon Red Wine Vinegar; 2 tablespoon Olive Oil; 2 tablespoon Olive Oil; 2 Zucchini; 1 teaspoon Kosher Salt; 1 Sourdough Roll; 6 ounce Prosciutto; 6 ounce Mozzarella Cheese; 6 ounce Roasted Red Peppers; 1/4 cup Sun-Dried Tomatoes

Dive into the Mediterranean with a Pan Bagnat, layering zesty olive tapenade, and grilled zucchini on a rustic loaf, hugged by prosciutto and mozzarella. This robust sandwich marries the charm of a picnic with the depths of rich, savory flavors.

Peanut-Free

Tree Nut-Free

Fish-Free

Low Salt

Egg-Free

Nut-Free

Soy-Free

Low-Sugar

Shellfish-Free

Sandwiches & Wraps

Mediterranean

Pan Bagnat

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

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Tapenade

Black Olives

Capers

tablespoon

Garlic

Red Wine Vinegar

Olive Oil

Grilled Zucchini

Zucchini

Kosher Salt

teaspoon

Assembly

Sourdough Roll

Prosciutto

ounce

Mozzarella Cheese

Roasted Red Peppers

Sun-Dried Tomatoes

Make the olive tapenade: In the bowl of a food processor, combine the {@1:}, {@4:}, {@3:} and {@0:}. Pulse until a chunky paste forms then drizzle in the {@2:}.

Make the olive tapenade: In the bowl of a food processor, combine the Black Olives (1 1/2 cup), Capers (1 tablespoon), Garlic (1 N/A) and Red Wine Vinegar (1 tablespoon). Pulse until a chunky paste forms then drizzle in the Olive Oil (2 tablespoon).

Make the olive tapenade: In the bowl of a food processor, combine the Black Olives (1 1/2 cup), Capers (1 tablespoon), Garlic (1) and Red Wine Vinegar (1 tablespoon). Pulse until a chunky paste forms then drizzle in the Olive Oil (2 tablespoon).

Grill the zucchini: Place a grill over medium high heat. Add the {@1:} to the pan and place the {@2:} down in a single layer. Season liberally with {@0:} and cook until charred, then flip and continue cooking until tender, about 3 minutes.

Grill the zucchini: Place a grill over medium high heat. Add the Olive Oil (2 tablespoon) [No Prep] to the pan and place the Zucchini (2 N/A) [sliced] down in a single layer. Season liberally with Kosher Salt (1 teaspoon) and cook until charred, then flip and continue cooking until tender, about 3 minutes.

Grill the zucchini: Place a grill over medium high heat. Add the Olive Oil (2 tablespoon) to the pan and place the Zucchini (2) down in a single layer. Season liberally with Kosher Salt (1 teaspoon) and cook until charred, then flip and continue cooking until tender, about 3 minutes.

Assemble: Cut the top off the {@3:} and scoop out the insides. Spread the tapenade evenly across the inside of the loaf then layer with the {@4:} to act as a barrier to the bread. Layer the zucchini, {@2:}, {@0:} and {@1:} until you have filled the boule completely. Place the top back on the loaf and allow to sit for 15 minutes. Cut and serve.

Assemble: Cut the top off the Sourdough Roll (1 N/A) and scoop out the insides. Spread the tapenade evenly across the inside of the loaf then layer with the Prosciutto (6 ounce) [thinly sliced] to act as a barrier to the bread. Layer the zucchini, Mozzarella Cheese (6 ounce) [sliced], Roasted Red Peppers (6 ounce) and Sun-Dried Tomatoes (1/4 cup) until you have filled the boule completely. Place the top back on the loaf and allow to sit for 15 minutes. Cut and serve.

Assemble: Cut the top off the Sourdough Roll (1) and scoop out the insides. Spread the tapenade evenly across the inside of the loaf then layer with the Prosciutto (6 ounce) to act as a barrier to the bread. Layer the zucchini, Mozzarella Cheese (6 ounce), Roasted Red Peppers (6 ounce) and Sun-Dried Tomatoes (1/4 cup) until you have filled the boule completely. Place the top back on the loaf and allow to sit for 15 minutes. Cut and serve.