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Provencal Salad-In-A-Sandwich (Pan Bagnat)
From: Karen C. Greenlee

Recipe By: Cole Publishing Group Recipe Collection;
Serving Size: 4 Pan Bagnat:

  • 3 cups Boston lettuce -- torn into pieces
  • 1/3 cup slivered red onion
  • 1/4 cup small whole Nicoise -- or slivered olives
  • 1 stalk celery -- thinly sliced
  • 1 small green pepper -- seeded and slivered
  • 4 large round or rectangular French rolls -- split
  • 1/2 can Worthington "Frichik" -- drained and mashed
  • 1 tomato -- thinly sliced
Nicoise Dressing:
  • 2 tablespoons red wine vinegar
  • 1 small clove garlic -- minced or pressed
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried herbes de Provence
  • 1/3 cup olive oil
Lightly mix lettuce, onion, olives, celery, pepper, and dressing.

To prepare Nicoise Dressing:
Combine vinegar, garlic, salt, and herbes de Provence in a small bowl.
Using a whisk or fork, gradually beat in oil, mixing until well combined.

To serve, place about a fourth of the lettuce mixture on bottom half of each roll.
Cover each with a fourth of the "Frichik" and tomato slices.
Add tops of rolls.

Salad Yield: 4 servings.
Dressing Yield: 6 tablespoons.