Wolfgang Puck
Literally "bathed bread" in the local dialect, the name describes how the peasant loaf on which it is based soaks up the flavorful juices of the filling, which features sun-ripened tomatoes and other signature summer vegetables. However you embellish your pain bagnat, one bite will magically transport you to the south of France.
Ingredients
1 large French baguette or 4 individual 6-inch French rolls
3 Tbs. extra-virgin olive oil, plus more for drizzling
8 jumbo cooked shrimp, about 1/2 lb. total weight, peeled and deveined
1/2 C. finely chopped onion
1/4 C. balsamic vinegar
3 anchovy fillets, finely chopped
1 tsp. sugar
Kosher salt
Freshly ground black pepper
2 large vine-ripened tomatoes, cored, halved, seeded, and cut into 1-inch chunks
1 hardboiled egg, peeled and cut into 8 wedges
1/4 C. Nicoise olives, pitted and chopped (about 30 olives)
8 basil leaves, coarsely chopped
Directions
Preheat the broiler. If using a baguette, cut it with a bread knife into 4 equal pieces. Cut each piece of baguette, or each French roll, lengthwise in half. With your fingers, scoop out some of the soft part of the bread to make a hollow space for the filling. Lightly brush the cut, hollowed sides of each piece of bread with a little of the olive oil. Place the bread cut side up on a baking sheet and toast under the broiler until lightly browned. Cut each shrimp into 4 equal pieces and set aside.
In a nonreactive mixing bowl, combine the remaining olive oil, onion, balsamic vinegar, anchovies, sugar and a little salt and pepper. Stir well. Taste and adjust seasonings with a little more salt and pepper. Add to the bowl the shrimp pieces, tomatoes, eggs, olives and basil. Toss gently and let the flavors mingle at room temperature for about 10 minutes.
To assemble, place the bottom half of each sandwich on a serving plate. Divide the filling evenly among the sandwiches. Drizzle with olive oil and place the other toasted bread half on top. Leave the sandwiches to sit for at least 5 minutes before serving, so the bread will soak up some of the juices.
Yield: 4 servings
