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Pan Bagnat with Hearts of Palm & Garlicky Aioli
2 Serving Plantry

Pan Bagnat

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.

Tags: Quick and Easy
SERVINGS
2
PREP & COOK TIME
20 min
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


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INGREDIENTS

  1. 2 tbsp red wine vinegar
  2. 1 shallot, sliced
  3. 14 oz hearts of palm, drained and chopped
  4. 3 tbsp capers
  5. ½ cup Nicoise or Kalamata olives, roughly chopped
  6. ¼ cup parsley, chopped
  7. 3 tbsp olive oil
  8. 3 tbsp vegan mayo
  9. 1 garlic clove, minced
  10. 1 tsp lemon juice
  11. 1 baguette, cut in half lengthwise
  12. 1 tomato, sliced
  13. ½ cup arugula
  14. ¼ cup basil leaves
SERVINGS
2
PREP & COOK TIME
20 min
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


Get Recipes Delivered

INSTRUCTIONS

1
Marinate the hearts of palm

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.

2
Make the aioli

In a small bowl, combine the mayo, garlic, lemon juice, and a pinch of salt. Mix the aioli to combine.

3
Build and wrap the sandwich

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!

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