Roast beef pan bagnat

Roast beef pan bagnat

The pan bagnat is the king of picnic sandwiches. Why? It actually benefits from being made in advance, wrapped up tightly and left so the flavours mingle and soak into the bread. Traditionally made with tuna, our meaty twist on the classic pan bagnat substitutes rare slices of roast beef instead. It’s the definition of a picnic showstopper.

Roast beef pan bagnat

Discover more of our picnic blanket favourites.

  • Serves icon Serves 6
  • Time icon Hands-on time 30 min, plus 1 hour resting

The pan bagnat is the king of picnic sandwiches. Why? It actually benefits from being made in advance, wrapped up tightly and left so the flavours mingle and soak into the bread. Traditionally made with tuna, our meaty twist on the classic pan bagnat substitutes rare slices of roast beef instead. It’s the definition of a picnic showstopper.

Discover more of our picnic blanket favourites.

Nutrition: Per serving

Calories
539kcals
Fat
40g (4.4g saturated)
Protein
16g
Carbohydrates
28g (3.6g sugars)
Fibre
2.6g
Salt
2.1g

Ingredients

  • 2 medium free-range eggs
  • 100g green beans, trimmed
  • 1 tsp extra-virgin olive oil
  • Finely grated zest ½ lemon, plus a squeeze of juice
  • ½ red onion, finely sliced into half moons
  • 1 focaccia, around 15cm x 20cm
  • 3 basil sprigs, leaves picked
  • 2 medium vine tomatoes, sliced
  • About 8 slices rare roast British beef

For the tapenade mayo

  • 1 small garlic clove
  • 2 anchovy fillets in oil
  • 2 tsp capers
  • 100g pitted kalamata olives, roughly chopped
  • 10 tbsp mayonnaise
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Method

  1. Bring a saucepan of water to the boil, then add the eggs and cook for 7 minutes. Lift them out with a slotted spoon and plunge into cold (ideally iced) water to halt the cooking process. Add the green beans to the pan with a big pinch of salt and cook for 4 minutes, then plunge them into the cold water too.
  2. Once cool, drain the beans and put them in a bowl. Dress with the olive oil and lemon zest, then set aside. Put the sliced onion in a bowl and cover with cold water.
  3. For the mayo, grind the garlic and anchovies using a pestle and mortar until they break down into a paste. Add the capers and olives a few at a time, and grind between each addition to create a thick, rough paste. Stir in the mayonnaise, then season with pepper and a squeeze of lemon.
  4. Peel and slice the eggs, then drain the onions.
  5. To assemble the sandwich, halve the focaccia horizontally, then spread both sides with the tapenade mayonnaise. Arrange the onions over the base, then top with an even distribution of the green beans and basil leaves. Place the tomatoes in a layer on top, then add the beef. Lay the sliced eggs on top, then cover with the lid. Wrap tightly with a sheet of baking paper, then a sheet of foil. It’ll keep in the fridge for up to 24 hours. Try to give it at least an hour so the flavours mingle before slicing.

Nutrition

Nutrition: per serving
Calories
539kcals
Fat
40g (4.4g saturated)
Protein
16g
Carbohydrates
28g (3.6g sugars)
Fibre
2.6g
Salt
2.1g

delicious. tips

  1. You can swap the focaccia for another loaf – just make sure it’s robust with a decent crust to prevent the sandwich turning too soggy. Ciabatta or baguette are good options to try.

  2. Soaking the onion in cold water crisps up the slices and takes away some of their harsher, more astringent taste. It’s a great little trick whenever you’re putting raw onion in a sandwich or salad.

Buy ingredients online

Recipe By:

Pollyanna Coupland
Food producer, delicious.

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