My Pan Bagnat

I've always fancied having a go at doing a pan bagnat but was never keen on the filling that is traditionally used. The two fat ladies do something similar but with steak and onions and call it the shooters sandwich. The thing I was looking forward to the most was wrapping it up and pressing it under a couple of bricks!

I started with a round bread called pain de champagne, I doubt there was any champagne in it but it was the nice round shape I needed. I cut the top off and reserved for later to use as a lid, then hollowed the bread out.

Instead of butter or spread I used pesto to cover the base and lid, then I begin to fill it. Mozzarella went in, followed by salami, this was covered by rocket, then some creamy garlic mushrooms I had made, followed by more salami, topped with the last of the mozzarella, then some sun blushed tomatoes with their oil and finally the lid. I thinrk next time I would buy a bigger loaf of bread I reckon the more you put in it, the better it will be; or maybe I am just greedy!

It was then wrapped it up in greaseproof paper, tied with string and placed it in the fridge where it was pressed under my griddle pan and 2 bricks from the garden.
The much awaited unveiling produced quite a flat sandwich, perhaps 2 bricks was 1 too many! When it was cut into quarters it made for quite a pretty sandwich. We both enjoyed it, me three quarters more than Richard (yes I did eat 3/4s of it but not all at once!) Richard pointed out that he wouldn't put pesto at the bottom again as he felt it was a bit soggy in places.
I think it's something I would certainly do again perhaps trying different fillings, we came up with a list of things we would like to try:

meatballs, tomato sauce and cheese

chicken stroganoff

BLT, but that would take some amount of bacon.