Ingredients
- 1 8-inch round loaf of crusty bread, preferably with rosemary
- 1/4 cup extra virgin olive oil
- 1 large clove garlic
- 2 tablespoons low-sodium tamari soy sauce
- 1/2 teaspoon Dijon mustard
- 1 6-ounce zucchini, ends trimmed
- 3 4-inch portobello mushroom caps, gills removed
- 1 8-ounce package tomato-and-basil hummus, or as desired
- 3 whole roasted red bell peppers or 1 12-ounce jar, drained
- 1 packed cup baby arugula leaves
- 1 large ripe yellow or red heirloom tomato, thinly sliced
- Freshly ground black pepper to taste
Description
Pan Bagnat Is A Nicoise Sandwich Found In The South Of France. It's Pressed With A Weight And Refrigerated To Allow The Juices To Bathe The Bread, Which Is The Literal Translation Of The Term. This Delicious Vegetable Version Is A Snap To Make, Using
Recipe.com
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter