Chef Richard Knight's Pain Baigné

Picnic Sandwich

If you are looking for a spectacular sandwich to take on your picnic this summer, this is the sandwich for you. And the best part is that you can make it the night before and it will be even better.

Pain Baigné is a traditional sandwich from Provence, France. It literally means “bathed bread” which is alluding to how you smother the bread in olive oil. The remaining ingredients are then piled high, the top put back on and then the whole thing is wrapped up tightly, pressed overnight and served the next day. It's basically an old peasant dish, a wonderful way to use up things you have in your refrigerator, so don't be afraid to make it your own.

Photography By Richard Knight | August 02, 2021

Ingredients

SERVINGS: 4 (2 pieces each) Serving(s)

1 loaf focaccia (I use Breadman Baking Company)
2 cans tuna (discard oil)
1 teaspoon Dijon mustard
3 tablespoons thinly sliced green onions
zest of ½ lemon
2 tablespoons olive oil, divided
1 tablespoons red wine vinegar
1½ cups chopped flat-leaf parsley (picked leaves only)
1 (4-ounce) jar roasted peppers, drained and diced small
1 cup mixed pitted olives, drained and roughly chopped
2 tablespoons capers, drained and chopped
6 anchovy filets, roughly chopped
2 large ripe vine tomatoes, sliced ¼-inch thick
1½ cup basil leaves, roughly torn
3 hard-boiled eggs, sliced ¼-inch thick
1 small red onion, sliced into thin rounds

Preparation

STEP 1:

Cut your bread in half lengthwise then pull out a little of the interior to create two “boats.”

Drizzle the olive oil over the interiors of the two bread boats.

STEP 2

Mix mustard and tuna, spread this mix inside in the bottom half, add lemon zest and a small sprinkling of the red wine vinegar.

Press the tuna mix down with a fork then sprinkle over the green onions and a little cracked black pepper and kosher salt (don’t go too crazy as the olives, capers and anchovies will bring more salt to the party).

Top with a layer of the diced red peppers, olives, anchovy and capers, tomatoes, basil next, then egg slices. Season again with salt and pepper to taste. Arrange sliced onions on top and close the sandwich up.

STEP 3

Wrap tight in plastic then in foil. Place on a sheet pan in case any juices come out by accident. Press down a few times on it evenly, then turn it over and do the same, then flip it back. Place a heavy cutting board on top, press down firmly.

Weigh it down with something heavy on top and refrigerate for a few hours or ideally overnight.

STEP 4

When ready, unwrap it and put it in some clean dry wax paper. Cut it when you get to your picnic. Or, if you want to be really fancy you can cut it into sandwich-size pieces, squaring up the sides, and then wrap each individual piece in wax paper and tie them up with string.

Either way, put it back in the fridge or a cooler for a while before you go on your little adventure. Enjoy!

Ingredients

SERVINGS: 4 (2 pieces each) Serving(s)

1 loaf focaccia (I use Breadman Baking Company)
2 cans tuna (discard oil)
1 teaspoon Dijon mustard
3 tablespoons thinly sliced green onions
zest of ½ lemon
2 tablespoons olive oil, divided
1 tablespoons red wine vinegar
1½ cups chopped flat-leaf parsley (picked leaves only)
1 (4-ounce) jar roasted peppers, drained and diced small
1 cup mixed pitted olives, drained and roughly chopped
2 tablespoons capers, drained and chopped
6 anchovy filets, roughly chopped
2 large ripe vine tomatoes, sliced ¼-inch thick
1½ cup basil leaves, roughly torn
3 hard-boiled eggs, sliced ¼-inch thick
1 small red onion, sliced into thin rounds

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