Pain Bagnet is a pressed sandwich filled with produce of the region. It can be found in most café’s but is incredibly easy to make at home and makes a wonderful addition to any picnic spread. The traditional version uses a round loaf specifically baked for the dish but I use the more readily available baguette. The sandwich can be made in advance but is best enjoyed 2-3 hours after it’s made.
Serves 2 
10 mins + pressing time Rate this recipe
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1 small baguette
4-6 beef tomatoes, cut in slices
2-3 tbsp of olive tapenade
1 small handful of green olives, pitted
4-6 anchovy fillets
1 small red onion, finely sliced
2 tbsp of balsamic vinegar
3-4 tbsp of extra virgin olive oil
Sea salt and ground black pepper
A small handful of basil leaves
2 x baking sheets
Weights (tin cans etc)
