Pan Bagnat

A favorite sandwich in the south of France. Be sure to use crusty bread or rolls as the delicious flavors and juices seep into the bread.

Ingredients

Dressing:
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons balsamic vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1 garlic clove, minced
1/8 cup marinated sun dried tomatoes, drained and chopped
Sandwich:
1 loaf crusty Italian or French bread or 4 crusty rolls
2 (6.5 ounce) jars marinated artichokes, coarsely chopped
4 large plum tomatoes, thinly sliced
8 large fresh basil leaves, slivered
16 Kalamata olives, sliced
1/2 cup marinated roasted red peppers
2 (6 ounce) cans tuna, drained or 8 slices fresh mozzarella cheese

Directions

Dressing:
In a small bowl whisk together all ingredients. Set aside.

Sandwich:
Slice bread in half horizontally. Divide ingredients evenly over bottom half of bread. Drizzle with several tablespoons of dressing. Replace top of bread. Press down on sandwich. Cut into 4 servings.

Serves: 4


golden blossom honey product