Coming from the Provance in France, Pan Bagnat is traditionally made by filling stale bread with Salad Niçoisei, but most of the time I go for my own variations. It's one of my favourite picnic foods.
Toss sliced fresh or grilled vegetables, onions, olives and anchovies in half of the olive oil, vinegar, then season with salt, pepper and chopped parsley. Set aside.
Cut the top third of the bread. Scoop out the soft middle part leaving 2-3 cm wall.
Drizzle the remaining olive oil inside the hollowed-out loaf and on the lid.
Layer the fillings alternating colours and ingredients, until just above the rim.
Replace the lid and wrap the loaf in beeswax or plastic wrap.
Transfer the pan bagnat to a tray and place another tray on the top.
Weigh the top tray with a few jars and set it aside in the fridge for a few hours or best overnight.
Notes
Please note the ingredient amounts are approximate and will depend on the size of your bread.The recipe is for traditional pan bagnat. As per filling suggestions above, you can change it to suit your likes.The fillings shouldn't be too wet or too dry to avoid sogginess but keep the layers stuck together.