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Pan Bagnat with Rillettes, Grilled Vegetables and Bacon Recipe
 
 
Pan Bagnat with Rillettes, Grilled Vegetables and Bacon
Flora Mikula, restaurant Flora Mikula, Paris
Flora Mikula,  restaurant Flora Mikula, Paris
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 1hr to 2hr

Preparation time: 10 minutes
Marinating time: 1 hour
Cooking time: A few minutes

 
Difficulty: Easy
Chef's Note

Pan bagnat is a kind of sandwich popular in southern France. The traditional version consists of a large roll filled with peppers, olives, onion, tomato, anchovy and hard-cooked egg with a vinaigrette dressing.

Ingredients
For 4 servings

- 4 round rolls
- 4 slices of bacon
- 200 g (7 oz.) rillettes or pâté
- 1 zucchini
- 1 eggplant
- 1 tomato
- 1 red onion
- 200 ml (3/4 cup) olive oil
- Balsamic vinegar
- Thyme
Method
  1. Cut the vegetables into 5 mm (1/4") slices.
  2. Marinate the vegetables in the olive oil and thyme for 1 hour.
  3. Cook the bacon slices on both sides and the vegetables on a very hot grill.
  4. Cut the rolls in half and spread with the rillettes.
  5. Fill each roll with a slice of bacon, some grilled vegetables and a few drops of balsamic vinegar.
 
More recipe ideas
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Photo: CIV


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