Vegetable pan bagnat

The pan bagnat (pronounced with a French accent, more like "pahn bahn-yuh") is a classic sandwich from Nice (pronounced like "niece") and features many ingredients familiar to us from the popular salad Niçoise.

  • 15 mins cooking
  • Serves 6
  • Print


  • 2 medium (400g) red capsicums
  • 1 medium (200g) yellow capsicum
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 2 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 tablespoon drained capers, chopped
  • 1 medium (120g) zucchini, sliced thinly
  • 1 large sourdough baguette
  • 1 clove garlic, bruised, peeled
  • 4 soft-boiled eggs, peeled, halved
  • 10 marinated artichoke hearts, sliced
  • 10 large basil leaves


  • 1
    Preheat the oven to 200°C (180°C fan-forced). Place capsicums on an oven tray; roast until the skin is beginning to blister and blacken. Transfer to a bowl; cover with plastic wrap, cool.
  • 2
    Combine oil, vinegar, parsley and capers in a medium bowl. Add the zucchini; season with salt and freshly ground black pepper.
  • 3
    Remove the skin and seeds from the capsicums; thinly slice the flesh. Add the capsicum to the zucchini mixture; toss to combine.
  • 4
    Split the baguette in half lengthways, without cutting all the way through; open out flat. Scoop out the soft bread; rub the garlic over the inside of the baguette.
  • 5
    Arrange the eggs in the base of the baguette; top with the artichoke, then capsicum mixture, then basil. Replace the top of the baguette.
  • 6
    Wrap the baguette in plastic wrap; place on a tray. Top with another tray then place several heavy weights on top. Refrigerate overnight. Serve cut in thick slices.


For a heartier version, add canned tuna, prosciutto or smoked salmon.

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