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Pan Bagnat - Pressed Picnic Sandwich

Roberta Reynolds
While everybody else is fussing over hamburgers and hotdogs (zzzzzzzz), you can take a nice break and haul this big, beautiful pressed picnic sandwich out of your picnic basket, place it on a nice cutting board, and start slicing. I promise – you will draw a crowd. Colorful layers of pesto, tapenade, artichoke hearts, fresh cheeses, herbs, and whatever else your heart desires. If you’ve got just too many ideas, go ahead and make two!
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Prep Time 1 hour
Total Time 1 hour
Servings 14 hearty slices

Ingredients
  

  • PAN BAGNAT
  • 1 large Boule round, unsliced loaf of bread
  • 1 cup softened Cream Cheese or Goat Cheese blended in food processor with about 1/2 cup oil cured sun dried tomatoes
  • 1 jar roasted red peppers
  • 8 ounces Provolone
  • 1 cup Herb Pesto recipe below
  • 1 cup Ricotta Cheese
  • 8 ounces fresh Mozzarella
  • 2 cups Marinated Artichoke Hearts
  • 1 cup green black, or a combination of pitted olives, 2 tablespoons capers, and about 2 tablespoons olive oil, chopped in food processor until they become a paste, or tapenade
  • HERB GARDEN PESTO
  • • 1 cup Extra Virgin Olive Oil plus extra for drizzling
  • • I clove garlic minced
  • • I cup fresh Basil leaves & stems
  • • 1 cup fresh Italian Parsley roughly chopped
  • • ½ cup fresh Chives roughly chopped
  • • ½ cup fresh Oregano leaves and stems roughly chopped
  • • ¼ cup slivered Almonds or Walnut pieces
  • • 4 teaspoons lemon juice
  • • Salt and Pepper to taste

Instructions
 

  • Cut the top off of the round of bread – about two inches down from the top. Scoop out the insides of the loaf of bread, leaving about a ½ inch shell. Set aside insides of bread for another use.
  • Combine Ricotta Cheese with ¼ cup of Herb Pesto
  • To Assemble:
  • Spread softened Cream Cheese or Goat Cheese/Sun Dried Tomatoes on bottom of loaf
  • Add one layer of Roasted Red Pepper
  • Add one layer of Provolone Cheese
  • Add one layer of Ricotta/Herb Pesto (or plain pesto)
  • Add one layer of Fresh Mozzarella Cheese
  • Add one layer marinated Artichoke Hearts
  • Add one layer of Olive Tapenade
  • Wrap the loaf tightly in plastic wrap, place in a baking dish to catch any juices, and weight down the top with something heavy, like a cast iron skillet. Let sit for at least two hours, or overnight.
  • When ready to serve, just unwrap, place on a cutting board, and slice. You can slice into wedges, or lengthwise then crosswise.