Grilled vegetable pan bagnat

Grilled vegetable pan bagnat

More Home Comforts
Peter Cassidy

When you’re making this it all looks a bit weird, but it will come together when you actually serve it. The chargrilled veg are layered with cheese, and you can add salmon, tuna, ham – whatever you want. You can even buy the roasted veg if you don’t want to make your own. It’s best left to sit in the fridge for a couple of hours so that all the flavours are absorbed into the bread.


Quantity Ingredient
1 aubergine, cut into 5mm dice
1 red onion, thickly sliced
6 asparagus stems, trimmed and cut into 1cm pieces
3 tablespoons olive oil
sea salt
freshly ground black pepper
130g sunblushed tomatoes, drained, and 100ml of the oil reserved
50g toasted pine nuts
50g pecorino cheese, freshly grated
4 ciabatta rolls
a large handful basil leaves
1 ball mozzarella cheese, drained and thinly sliced


  1. Preheat the oven to 180°C.
  2. Heat a griddle pan until very hot. Toss the aubergine, red onion and asparagus with 1 tablespoon of the olive oil, season with salt and pepper, then place on the griddle in batches and grill for 2–3 minutes, until just cooked through. Remove and set aside to cool.
  3. Put the sunblushed tomatoes into a food processor or a pestle and mortar with the 100ml of olive oil from the jar, and blitz to a chunky purée. Add the pine nuts and pecorino, and pulse until combined but still slightly chunky. Season the pesto with pepper and a pinch of salt.
  4. Cut off the top quarter from the rolls. Set these aside – they will be the lids. Scoop out all the bread from inside the rolls and keep for making breadcrumbs. Brush the inside of the rolls with the remaining olive oil and place on a tray in the oven for 8–10 minutes, to crisp up.
  5. Spread some of the tomato pesto in the bottom of the rolls, then layer in some mozzarella and basil leaves.
  6. Divide the griddled vegetables between the rolls, then top with more pesto, mozzarella and basil leaves. Place the lids on top and press down lightly.
  7. This can be eaten immediately, or wrapped in clingfilm and kept in the fridge for up to 3 days, then either eaten cold or heated through in the oven preheated to 200°C for 15 minutes until hot through.
Home Comforts
British food
classic recipes
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