‘Antipasti’ Pan Bagnat With Eggplant Caponata

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A cookware bagnat is simply a classical marinated sandwich that hails from the southbound of France. This rendition sends the sandwich connected abrogation to Italy wherever agrodolce – the play of some saccharine and sour flavors – relish seasons a hearty marinated, meaty sandwich acceptable for a crowd.

To work the accompanying story, see: This crowd-pleasing sandwich is made to past — and to pack.

The caponata needs to beryllium for 2 to 3 hours astatine country somesthesia earlier serving oregon storing; it tin beryllium refrigerated up to 1 week successful advance. Leftovers tin beryllium utilized with grilled meats and fish. If you marque it ahead, refresh the piquant agrodolce with a splash of vinegar and a pinch of brackish earlier serving. Assemble and tightly wrapper this sandwich the nighttime earlier oregon astatine slightest 8 hours successful advance.

From cookbook writer Cathy Barrow.

Ingredients

measuring cup

Servings: 12

For the caponata

1/2 cupful olive oil
1 lb Italian eggplant, peeled and chopped into 1/2-inch cubes
1 spoon kosher salt
1 mean reddish onion, chopped into 1/2-inch dice (about 1 cup)
3 celery ribs, halved and chopped into 1/2-inch dice (about 3/4 cup)
3/4 cupful canned no-salt-added crushed tomatoes
1/2 cupful pitted Sicilian oregon different lightly cured greenish olives, chopped
1/4 cupful capers, rinsed and drained
2 tablespoons reddish vino vinegar, oregon much arsenic needed
2 tablespoons sugar, oregon much arsenic needed
1/4 cupful torn basil leaves

For the sandwich

1 baguette (12 to 16 ounces)
4 ounces hard salami (12 slices)
2 ounces soppressata (12 slices)
2 ounces prosciutto (8 slices)
6 ounces sliced provolone (8 slices), each chopped successful half

Nutritional Facts

Per serving (using 2 cups caponata)

Calories
240
Fat
14 g
Saturated Fat
5 g
Carbohydrates
17 g
Sodium
700 mg
Cholesterol
25 mg
Protein
11 g
Fiber
1 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer Cathy Barrow.

Tested by Cathy Barrow and Sarah Meyer Walsh.

Published August 31, 2017

Updated March 16, 2026