Photo: Anna Pelzer
Pan bagnat loaf stuffed with salade nicoise
9 ingredients
8 slices
openrecipes
Mary Cadogan shows you how to make a Provençal speciality that’s the most perfect of picnic foods
Estimated Nutrition (whole recipe, rough)
155
Calories
2g
Protein
14g
Fat
7g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 country-style loaf , such as Pan Rustico
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- 2 garlic cloves , chopped
- 500g ripe vine tomatoes
- 1 tbsp capers
- 2-3 tbsp chopped stoned black olives
- 8-10 anchovies (leave these out for a vegetarian version)
- handful of basil leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes