BBQ Pan Bagnet
This BBQ Pan Bagnat is a brilliant summertime recipe. Pan Bagnat hails from Nice and this version is jam packed with lovely vegetables, cheese and herbs!
Ingredients
- 1 round sour dough loaf
- 2 Mozzarella balls, torn
- 3 mixed peppers, cut into 4 with seeds removed
- 1 aubergine, sliced lengthways
- 2 courgettes, sliced lengthways
- 1 red onion, peeled and cut into eight wedges
- 1 bag of rocket
- 200ml fresh pesto
- 1 small bunch of basil
- Salt and pepper
Method
Cut a 20 cm x 3 cm circle from the top of the sourdough loaf and set it aside. Hollow out the middle of the loaf so you are left with a bowl.
On a hot BBQ griddle all the vegetables for 1 to 2 minutes on each side.
Using a spoon spread the inside of the bread generously with pesto. Then add layers of the vegetables, mozzarella, rocket and more pesto. Continue layering until the bread is stuffed full. Place the lid on top and press down.
If possible leave in the fridge for a day then thickly slice and serve.
Ingredients
- 1 round sour dough loaf
- 2 Mozzarella balls, torn
- 3 mixed peppers, cut into 4 with seeds removed
- 1 aubergine, sliced lengthways
- 2 courgettes, sliced lengthways
- 1 red onion, peeled and cut into eight wedges
- 1 bag of rocket
- 200ml fresh pesto
- 1 small bunch of basil
- Salt and pepper
Method
Cut a 20 cm x 3 cm circle from the top of the sourdough loaf and set it aside. Hollow out the middle of the loaf so you are left with a bowl.
On a hot BBQ griddle all the vegetables for 1 to 2 minutes on each side.
Using a spoon spread the inside of the bread generously with pesto. Then add layers of the vegetables, mozzarella, rocket and more pesto. Continue layering until the bread is stuffed full. Place the lid on top and press down.
If possible leave in the fridge for a day then thickly slice and serve.
