Pan Bagnat with Grilled Peppers and Basil Vinaigrette

Happy Bastille Day! I took French for four years in high school so the french culture and food is always going to be near and dear to my heart. We made these pan bagnat's in honor of the French Celebration. This recipe came from Food and Style. Another recipe suggested to press the sandwiches so we did that to help marinate all of the ingredients. 

For the peppers:
2 large red bell peppers – quartered; stems, seeds and veins removed
1 teaspoon olive oil

For the vinaigrette
12 large basil leaves
2 tablespoons aged balsamic or red wine vinegar
6 tablespoons extra virgin olive oil
1 garlic clove – peeled
1/4 teaspoon sea salt
freshly ground black pepper to taste

For the sandwich:
4 baguette or ciabatta rolls
4 scallions – white and pale green part cut in 1/8” slices (1/2 cup)
4 hard boiled eggs – shelled and cut in 1/4” slices
2 medium ripe tomatoes – cut in 1/4” slices
1/2 seedless cucumber – cut in 1/8” slices (use mandoline or hand slicer)
sea salt to taste
freshly ground black pepper to taste

Roast the red peppers.
I have picture-by-picture explanations here.

My basil plant is doing great! 

Mix all of the basil vinaigrette ingredients together in a blender until smooth and spread onto each half of the baguette.
Add all of the other toppings. 


Wrap each tightly with plastic wrap and put under heavy objects.
I put my casebooks to good use. 

Press for about 20 minutes or more.

I really liked pressing the sandwich over leaving it unpressed -- it helped to keep all of the ingredients in the sandwich, which was great because normally everything falls out of sandwiches that are so full. All of the flavors in this sandwich went really well together and the basil vinaigrette was delicious.


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