Christmas Pan Bagnat

A genius left-over sandwich made by layering meat, stuffing, and cranberry sauce inside a hollowed-out loaf, then chilled overnight.

Estimated Nutrition

Per Serving Total
Calories 815.7 kcals 4894.2 kcals
Carbohydrates 77.4 grams 464.3 grams
Fat 33.1 grams 198.6 grams
Protein 52.1 grams 312.4 grams
Cook Time
8 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
Dairy
3
balls
Mozzarella
drained and thinly sliced
Fruits
300
g
Cranberries
fresh or frozen
GrainsCereals
1
piece
White Crusty Loaf
such as pugliese, sourdough or pain de campagne
Liquids
200
ml
Meat
750
g
Cold Leftover Cooked Meat
such as chicken, turkey, ham or pork
NutsSeeds
1
pinch
1
to taste
1
to taste
Black Pepper
freshly ground
Other
500
g
Stuffing
leftover, roughly chopped
Vegetables
2
piece
Red Onions
finely sliced

Steps

  • Boil cranberries, orange juice, and juniper in a saucepan.
  • Stir in sugar and simmer for 5-8 minutes until thickened.
  • Wait for the mixture to cool after seasoning with salt and pepper.
  • Slice the top quarter off the loaf and hollow out the center.
  • Layer cranberry sauce, onion, rocket, stuffing, meat, and mozzarella inside the loaf.
  • Season each layer and finish with a final layer of cranberry sauce.
  • Replace the bread lid and wrap the loaf tightly in cling film.
  • Chill in the fridge for at least 1 hour or overnight before serving in wedges.