Pan bagna sandwich with artichokes
Votes: 3
Time: 20 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
Nutritional value per serving:
Calories 300, total fat 15 G., saturated fats 4.5 G., proteins 9 G., carbohydrates 36 G., fiber 6 G., cholesterol 20 mg, sodium 790 mg, sugar 6 G.
Calories 300, total fat 15 G., saturated fats 4.5 G., proteins 9 G., carbohydrates 36 G., fiber 6 G., cholesterol 20 mg, sodium 790 mg, sugar 6 G.
A pan bagnat is a traditional French sandwich from Nice, made with a rich, juicy filling on a bread roll. Make a delicious vegetarian pan bagnat with cream cheese, olives, marinated artichokes, tomatoes, fresh herbs, and any other vegetables you have in the fridge. This sandwich is one of those dishes that tastes better after it's rested, so for a delicious breakfast in the morning, assemble it the night before, wrap it in plastic wrap, and refrigerate it. Overnight, the bread will soak in the vegetable juices, and all the flavors and aromas will meld. Therefore, it's important to use a thick-crusted bun. This sandwich is perfect for traveling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 whole grain bun with a firm crust, cut in half horizontally (about 150 g)
- 2 tbsp. whipped cream cheese
- 6 pitted black olives, halved
- 5 quarters of marinated artichoke hearts + 1 tbsp marinade
- 4 thin slices plum tomato (1 tomato)
- 1 marinated roasted sweet pepper, drained
- 3-4 fresh basil leaves or 1 tbsp. torn fresh herbs
- 1 cup assorted thinly sliced vegetables, such as carrots, celery, cucumber, fennel, bell pepper, and zucchini
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Recipes with similar ingredients: whole grain bun, carrot, celery, cucumbers, fennel bulb, sweet pepper, zucchini, plum tomatoes, Artichokes, olive, cream cheese, basil
Cooking the dish according to the recipe:
- Scoop out some crumb from both bun halves to create indentations. Spread cream cheese on the bottom half of the bun. Top with olives, artichokes, tomatoes, baked peppers, basil leaves, and mixed vegetables. Drizzle the artichoke marinade over the vegetables. Season with a pinch of salt and a little ground black pepper.
- Cover with the top half of the bun, wrap tightly in plastic wrap and refrigerate for at least 3 hours or overnight to allow the flavors to meld.
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