Pan Bagnat

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Recipe and image by Sophie Hansen (@locallovely

Serves 4
Prep time 10 mins

This is a wonderful picnic option, so easy and absolutely delicious. Make well in advance and then just pack your beautiful stuffed baguette in a picnic basket, grab a few cold beers and you have a fabulous picnic ready to go.

INGREDIENTS

  • 1 lovely crunchy baguette
  • 250g tuna in oil
  • 200g pesto
  • 200g roasted red capsicum
  • 4 eggs, hard-boiled, peeled and sliced
  • 1 handful basil leaves
  • 200g smooth ricotta
  • 1 jar Barkers New Zealand Tomato Relish

METHOD

  1. Slice the baguette in half length ways.
  2. Spread one half with the ricotta and the other half with the tomato relish.
  3. Scatter the ricotta spread piece with the tuna, then dollop with the pesto, layer with the capsicum, egg and top with the ricotta.
  4. Place the other baguette half on top and tie together with a few loops of kitchen twine.
  5. At this point Sophie usually pops it in the fridge for all the flavours to get to know each other and the fillings to ’set’.
  6. When ready to serve, cut into quarters or thirds, bon appetite!
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