Jammy eggs are the star in this make-ahead French classic. Add any summer vegies you like, wrap and finish with a squish to trap all the juices.
In partnership with Australian Eggs
Pan bagnat – the pride of Nice – literally translates to “bathed bread”, a name that hints at its ingenious design. It’s the perfect picnic sandwich because it needs to be pre-assembled and squished a little, so the juices from the dressing and vegies mix and mingle together and are absorbed into the crusty baguette.
It is typically made with tuna, but I like to make jammy eggs the focus, and add anchovies for a little salty umami kick (they are optional, though). Use any summer vegies you like and omit the ones you don’t – you really can’t go wrong.
Note: You’ll only use a couple of tablespoons of mayonnaise for this recipe, but the remaining condiment can be kept in a jar in your fridge for up to 3 days.
INGREDIENTS
- 2 Australian eggs
- ½ a French baguette
- 1 red capsicum (or ½ a jar of roasted capsicum)
- 1 large tomato, sliced
- 1 small Lebanese cucumber
- a handful of fresh basil
- 2 red radishes, thinly sliced
- 6 anchovy fillets (optional)
- salt and black pepper
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Olive and caper vinaigrette
- 12 pitted black olives
- 2 tbsp brined capers, drained
- 2 tbsp red or white wine vinegar
- 2 tbsp extra virgin olive oil
- 1 garlic clove, peeled and grated using a Microplane
Mayonnaise (or use 2 tbsp store-bought mayonnaise)
- 1 Australian egg
- 1 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 1 cup neutral oil
METHOD
- Bring a small pot of water to the boil. Carefully lower the eggs into the boiling water on a spoon. Immediately set a timer for 8 minutes.
- Prepare a bowl of ice water while the eggs cook. As soon as the timer sounds, transfer them immediately into the cold bath. Let them chill while you prep the rest of your ingredients; this stops the cooking process and ensures those perfect, jammy yolks.
- Char the capsicum over an open flame, on a grill or under your oven griller, until completely blackened on all sides. Then place it in a bowl and cover it with aluminium foil until cool. Once cooled, scrape off all the charred skin, cut it open and remove the seeds. Cut the flesh into strips and set aside.
- To make the olive and caper vinaigrette, add all the ingredients to a small mixing bowl and stir to combine. Add the charred capsicum strips to the dressing and stir to coat. Set aside to marinate.
- To make the mayonnaise, crack an egg into a small food processor or into a jug if using a stick blender. Add in the mustard, vinegar and a good pinch of salt. Blend everything, and with the machine running, slowly pour the oil in. Once all the oil is added, and it has emulsified, scoop it out and set it aside.
- Crack the eggs and remove the shells, then cut each egg into 4 slices.
- Cut the baguette in half lengthways and scoop out any soft bread to create more space for your fillings. Spoon mayonnaise onto both sides of the baguette and slather it from end to end. Begin layering all your ingredients onto the bottom half.
- Spoon the olive and caper vinaigrette over the ingredients, season with salt and black pepper, and add the top piece of baguette.
- Wrap the baguette tightly in baking paper and aluminium foil and weigh it down under a heavy pan for at least 20 minutes. Cut in half to make two sandwiches and then wrap again until you’re ready to serve.
Makes 2 sandwiches
