Summer veg pan bagnat

8 INGREDIENTS • 5 STEPS • 20MIN

Summer veg pan bagnat

Recipe

5.0

1 rating
This French-style sarnie is best made a day ahead, so the bread absorbs all those delicious chargrilled Mediterranean-inspired flavours – the ultimate portable picnic treat.
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This French-style sarnie is best made a day ahead, so the bread absorbs all those delicious chargrilled Mediterranean-inspired flavours – the ultimate portable picnic treat.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

20MIN

Total time

Ingredients

Servings
4
2
courgettes, thinly sliced
1
aubergine, thinly sliced
to taste
olive oil
1 loaf
white boule
1 tub
(190 g)
M&S fresh green pesto
3
large ripe M&S Remarksable Value round tomatoes, sliced
2 packs
(200 g)
M&S buffalo mozzarella
1 handful
basil leaf, torn
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Season the courgette (2) and aubergine slices (1) and drizzle with olive oil (to taste). Cook them under the grill or in a griddle pan until tender and lightly chargrilled. Take off the heat and allow to cool.
step 2
Remove the top quarter of the loaf (1 loaf) with a knife to create a lid, then scoop out the bread in the centre to make space for your fillings.
step 3
Spread the pesto (1 tub) evenly around the inside of the loaf and then layer in the slices of courgette, aubergine, tomato (3) and mozzarella (2 packs), plus the basil (1 handful), seasoning as you go.
step 4
Drizzle over some olive oil, add the lid to the bread and wrap tightly in cling film or kitchen foil.
step 5
Add the loaf to a tin and weigh down with a few cans or a pan. Leave in the fridge overnight. Slice the pan bagnat into generous wedges to serve.
step 5 Add the loaf to a tin and weigh down with a few cans or a pan. Leave in the fridge overnight. Slice the pan bagnat into generous wedges to serve.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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