with Hearts of Palm & Garlicky Aioli
Pan bagnat translates to bathed sandwich, referring to the way in which the sandwich is wrapped and pressed to ensure the moisture in the filling seeps into the bread. This recipe is from the Provence region of France and usually contains tuna. In this plant based version, we replaced the tuna with marinated hearts of palm.
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- 2 tbsp red wine vinegar
- 1 shallot, sliced
- 14 oz hearts of palm, drained and chopped
- 3 tbsp capers
- ½ cup Nicoise or Kalamata olives, roughly chopped
- ¼ cup parsley, chopped
- 3 tbsp olive oil
- 3 tbsp vegan mayo
- 1 garlic clove, minced
- 1 tsp lemon juice
- 1 baguette, cut in half lengthwise
- 1 tomato, sliced
- ½ cup arugula
- ¼ cup basil leaves
Combine red wine vinegar, shallot and a pinch of salt in a medium bowl. Let sit for 5 minutes. Add hearts of palm, caper, olives, parsley, and olive oil. Toss to combine.
In a small bowl, combine the mayo, garlic, lemon juice, and a pinch of salt. Mix the aioli to combine.
Spread aioli on the bottom half of the baguette. Add marinated hearts of palm, tomato, arugula, and basil leaves. Close the sandwich with the remaining baguette half, and cut the sandwich in two. Tightly wrap each half in plastic wrap, and add a heavy skillet on top. Let sit for 10 minutes so that the baguette soaks up juices from the sandwich. Unwrap and enjoy, or leave sandwiches wrapped and pack them in your picnic basket!