Pan Bagnat-Style Sandwiches

with Patty Pan Squash & Baby Kale Salad

55 MIN

2 Servings

From the Test Kitchen

First made popular in Provence, the pan bagnat can now be found throughout the Mediterranean, highlighting the seasonal produce of different regions. We’re filling our take on the pan bagnat with slices of hard-boiled egg and two kinds of specialty vegetables: patty pan squash and salt and pepper cucumber. To create the sandwich’s classic marinated flavors, we’re pressing ours with a pot, letting all the delicious flavors of the vegetables and tangy caper mayo meld inside the hearty baguettes. For refreshing counterpoint to the sandwiches, we’re serving a baby kale and radish salad, dressed in a mustard vinaigrette.

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Nutrition

PER SERVING
Calories

780 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook & peel the eggs:

Preheat the oven to 450°F. Heat a small pot of salted water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 9 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs and transfer to a cutting board. Thinly slice the peeled eggs crosswise into rounds.

2 Prepare the ingredients & make the caper mayonnaise:

While the eggs cook, wash and dry the fresh produce. Thinly slice the cucumber into rounds; place in a bowl with the vinegar and season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes. Halve the baguettes horizontally. Peel the garlic. Cut the squash crosswise into ¼-inch-thick rounds. Thinly slice the zucchini on an angle. Thinly slice the radishes into rounds. Roughly chop the capers; place in a bowl with the mayonnaise. Stir to thoroughly combine; season with salt and pepper to taste.

3 Toast & season the baguettes:

Place the baguettes on a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 10 to 12 minutes, or until golden brown. Remove from the oven. When cool enough to handle, carefully rub the cut sides of the toasted baguettes with the garlic clove; discard the clove.

4 Cook the squash & zucchini:

While the baguettes toast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook 2 to 3 minutes per side, or until lightly browned. Transfer to a plate; season with salt and pepper. Add the zucchini to the pan; season with salt and pepper. Cook 2 to 3 minutes per side, or until lightly browned. Transfer to the same plate; season with salt and pepper.

5 Assemble & press the sandwiches:

Divide the seasoned baguettes between 2 large pieces of foil. Spread the caper mayonnaise onto the cut sides of the baguettes. Top the baguette bottoms with the cooked squash and zucchini and sliced eggs; season with salt and pepper. Top with the marinated cucumber (leaving the liquid in the bowl) and baguette tops. Tightly wrap the foil around each sandwich to seal. Place a heavy pot on top of the sandwiches and lightly press down. Let stand for at least 5 minutes, or until compressed.

6 Make the salad & plate your dish:

Just before serving, to make the dressing, stir the mustard into the bowl of reserved marinating liquid; slowly whisk in 1 tablespoon of olive oil until well combined. Season with salt and pepper to taste. In a bowl, combine the kale, radishes and cheese; season with salt and pepper. Add enough of the dressing to coat (you may have extra dressing). Toss to combine; season with salt and pepper to taste. Unwrap the pressed sandwiches. Transfer to a cutting board; cut in half. Divide the sandwiches and salad between 2 plates. Enjoy!