Home > Recipes & Trends > Sandwiches > Pan Bagnat
  • Serves: 6


    • 1 round white crusty loaf (400g)

    • 100g Président® Soft Cream Cheese

    • 4 ripe tomatoes, thinly sliced

    • 16 Galbani® Salami Milano

    • 2 Galbani® Mozzarella Balls, drained and thinly sliced

    • 25g baby spinach

    • 1 small bunch fresh basil

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  • Method

    • 1 Cut one quarter from the top of the loaf. Scoop out the inside of the loaf and use the filling for breadcrumbs.

    • 2 Spread the bottom of the loaf with Tartimalin, and layer with the remaining ingredients, pushing down and seasoning well between the layers.

    • 3 Wrap tightly in cling film, and chill for at least 1 hour, or overnight in the fridge.

    • 4 Serve whole as a sharing dish, or cut into individual wedges.

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