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Roast veg & goat's cheese pan bagnat

Roast veg & goat's cheese pan bagnat

Inspired by the classic Provençal sandwich, this brilliantly portable loaf packs in roast vegetables, creamy goat’s cheese and sun-dried tomato tapenade. Make it the evening before so you can grab and go the next day.

4 out of 5 stars(5) Rate this recipe
Vegetarian
  • Serves6
  • CourseMain meal
  • Prepare25 mins
  • Cook25 mins
  • Total time50 mins
  • Pluscooling, chilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 1 aubergine
  • 1 large red onion
  • 2 tbsp olive oil
  • 500g No. 1 White Sourdough Loaf
  • 165g jar Olive & Sun-Dried Tomato Tapenade
  • 280g jar Cooks' Ingredients Chargrilled Peppers, drained, patted dry and sliced
  • 150g log goat's cheese, sliced into rounds
  • 25g pack basil, leaves picked

Method

  1. Preheat the oven to 220°C, gas mark 7. Slice the aubergine into long, 1cm-thick strips and cut the red onion into thin wedges. Put on a large baking tray, brush with the oil and season. Roast for 25 minutes, turning halfway, or until tender. Set aside to cool completely.

  2. Cut the top off the loaf with a serrated knife, then use a small, sharp knife to score a 1 cm wide border all the way around the inside edge of the loaf (this makes it easier to scoop out the inside). Use your hands to scoop out the inside of the loaf and the lid. (You can whizz the unused bread into crumbs and store in the freezer for up to 3 months.) Spread the tapenade all over the inside of the loaf, including the lid.

  3. Arrange the roasted aubergine in the loaf as the base layer, overlapping slightly and cutting to fit, if necessary. Top with a layer of peppers, followed by the cheese rounds, the basil and the onion. Replace the lid and press down. Wrap tightly in foil and chill, weighed down with a plate topped with tins or a heavy object, for at least 4 hours or overnight. Unwrap and cut in wedges to serve.

Cook’s tip

Swap the tapenade for your favourite pesto, if you like. A layer of crumbled feta works well in place of the goat’s cheese too.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,502kJ/ 359kcals

Fat

17g

Saturated Fat

5.1g

Carbohydrates

39g

Sugars

6.1g

Fibre

4.5g

Protein

9.8g

Salt

1.5g

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