Vegetable Pan Bagnat Recipe

Name: Vegetable Pan Bagnat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 8-inch round loaf of crusty bread, preferably with rosemary; 1/4 cup extra virgin olive oil; 1 large clove garlic; 2 Tbs. low-sodium tamari soy sauce; 1/2 tsp. Dijon mustard; 1 6-oz. zucchini, ends trimmed; 3 4-inch portobello mushroom caps, gills removed; 1 8-oz. pkg. tomato-and-basil hummus, or as desired; 3 whole roasted red bell peppers or 1 12-oz. jar, drained; 1 packed cup baby arugula leaves; 1 large ripe yellow or red heirloom tomato, thinly sliced; Freshly ground black pepper to taste

Servings: persons

1 8-inch round loaf of crusty bread, preferably with rosemary
1/4 cup extra virgin olive oil
1 large clove garlic
2 Tbs. low-sodium tamari soy sauce
1/2 tsp. Dijon mustard
1 6-oz. zucchini, ends trimmed
3 4-inch portobello mushroom caps, gills removed
1 8-oz. pkg. tomato-and-basil hummus, or as desired
3 whole roasted red bell peppers or 1 12-oz. jar, drained
1 packed cup baby arugula leaves
1 large ripe yellow or red heirloom tomato, thinly sliced
Freshly ground black pepper to taste

1
Halve bread horizontally, using serrated knife.
2
Starting 1/2-inch from edges, remove about 1 inch soft bread from center of each half, making hollows for filling; lightly brush cut surfaces with 2 Tbs.
3
oil, and rub with garlic clove.
4
Squeeze garlic clove through press into bowl; add remaining 2 Tbs.
5
oil, tamari and mustard, and whisk to blend.
6
Pare zucchini lengthwise with vegetable peeler into paper-thin slices, omitting seedy center.
7
Cut mushrooms on diagonal into wide paper-thin slices.
8
Add zucchini and mushrooms to dressing; toss.
9
Marinate 10 minutes; drain, reserving any dressing.
10
To assemble sandwich, spread bread hollows with hummus.
11
Over bottom half of bread, layer zucchini slices, half the peppers, mushroom slices, arugula, tomato slices and remaining peppers; grind on black pepper to taste, and replace bread top.
12
Wrap tightly with plastic wrap; place on large plate and top with heavy pot lid.
13
Refrigerate at least 4 hours or up to 24 hours.
14
When ready to serve, unwrap and cut into 6 wedges.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 8-inch round loaf of crusty bread, preferably with rosemary, 1/4 cup extra virgin olive oil, 1 large clove garlic, 2 Tbs. low-sodium tamari soy sauce, and more.

Yes, Vegetable Pan Bagnat falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Pan Bagnat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions