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Ingredients

• CHILL TIME 4 TO 24 HOURS
• 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

Description

Pan Bagnat Is A Niçoise 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,

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