Pan bagnat recipe

  • Serves 6
  • 12mins to prepare
  • 444 calories / serving
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Pan Bagnat

This feast of a sandwich feeds a crowd and makes a wonderful centrepiece for a picnic.

Using a bread knife cut the top third off the loaf. Scoop out the soft bread from the base, leaving a 1-2 cm (½-1in) layer around the crust. Do the same with the bread ‘lid’.

Drizzle inside the base and lid with the olive oil and sprinkle over the vinegar. Slice the mozzarella and pat dry with kitchen paper. Layer the Parma ham into the bread base, then add a layer of mozzarella and follow with the Parma ham, sliced tomatoes, olives, basil leaves and the salami.

Put the lid on the loaf and wrap the whole thing very tightly in several layers of clingfilm. Transfer to a large plate and place another plate on top. Weigh the top plate down with 3-4 full jars or cans.

Set aside in the fridge or a cool place for at least 2 hours then take to the picnic and eat within another 2 hours. Cut into thick slices to serve.

See more Picnic recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 crusty round loaf
  • 1tbsp garlic infused olive oil
  • 1/2tsp red wine vinegar
  • 125g mozzarella di Bufala Campana, drained
  • 6 slices prosciutto
  • 2 tomatoes, sliced
  • 12 pitted dry black olives with herbs
  • small bunch basil, leaves only
  • 6 slices salami, such as Napoli or Milano
  • Energy 1870kj 444kcal 22%
  • Fat 12g 17%
  • Saturates 4g 20%
  • Sugars 5g 6%
  • Salt 3.3g 55%

of the reference intake
Carbohydrate 68.3g Protein 19.3g Fibre 3.4g


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