This recipe was inspired by a recent post on BuzzFeed for 27 Awesome Easy Lunches To Bring To Work. I'm thrilled to have been included in the roundup with the Mashed Chickpea Salad Sandwich! There is also a few other great vegan options as well so be sure to take a look. In it I saw a Pan Bagnat from Food 52 and had to recreate it for us plant powered lovers. I love Food 52, and have always been inspired by the simplicity and beauty of their photography. And of course the recipes are great too! I have a few in my collection that were inspired from there like this Mushroom Bourguignon and these Gluten Free Banana Flap Jacks. It's a great community if you haven't heard of it yet! In fact, they have a vegan column called The New Veganism with Gena Hamshaw of Choosing Raw as the recipe creator. Be sure to take a look and be inspired by both the recipes and photography!

The pan bagnat (meaning 'bathed bread') is a classic specialty sandwich served in and around the region of Nice, France. It's a sandwich version of the salade niçoise which is a combination of tuna, anchovies and/or sliced hard boiled egg mixed with raw vegetables like red bell pepper, green beans, radishes, olives and onion. You will also find there to be olive oil and possibly vinegar, salt and pepper. Here we'll be using a few of these traditional ingredients but veganizing this classic using white beans as our protein. And I can guarantee you this is just as delicious if not better than the traditional version! Not only does the salad make for a great sandwich filler but it would be just as good on a bed of leafy greens as well. This recipe may give you leftovers, and that's a good thing because it only gets better in the next day. One day make a sandwich for work, home or a picnic and the next top it on some leafy greens or just eat as is. It's pretty amazing on its own!

I love the saltiness from the olives here, you can add a tablespoon of capers if you like. The fresh bell pepper and blanched green beans add a nice crunch and sweetness while the onion and artichokes add another layer of flavor. Tie the vegetables together with the white beans, dressing made of olive oil, lemon and mustard, add a good sprinkling of mineral salt & plenty of cracked pepper and this salad will be another favorite to come back to time and time again!

Wrap your sandwich tightly in saran wrap, fold ends under and press with a few heavy books or pots. This is an important part or your sandwich will be very messy and fall all over. Trust me, I know this from first hand experience. Plus, this helps the bread soak up the moisture of the salad dressing making for 'bathing the bread'. So be sure to press your sandwich, even if just for an hour, it will make all the difference...although overnight is even better. This makes a perfect grab and go sandwich for lunches and picnics, once pressed it's ready to go!

Cut bread in half lengthwise. Remove some of the insides of each half making a trough for the filling (this will help keep the filling inside the sandwich when eating). Brush both halves with extra virgin olive oil.

In a small bowl, mix the dressing ingredients together until dijon has emulsified. Set aside to let the flavors develop.
In a medium/large mixing bowl, add beans and roughly mash leaving about 2/3 whole beans. Add in dressing to the beans and mix well. Add in the bell pepper, green beans, artichokes, red onion, olives, parsley, optional pepperoncini and salt & pepper. Mix to combine.

Layer your bottom half of bread with a good serving of the mixed salad. Add tomatoes across the top, then top with basil leaves and salt & pepper. Top with other slice of bread. (You can also vice versa this layer order starting with the basil and tomato on the bottom and salad on top.)

Wrap sandwich tightly in saran wrap and press with a few heavy books/pots for at least an hour to overnight. If overnight, be sure to press in the refrigerator.

When ready to serve, slice in half or make as many slices as you like. Serve chilled or at room temperature.

Store any leftover salad mixture covered in the refrigerator for up to 5 days. 

Notes:

The cannellini beans have more protein and fiber than chickpeas so if that is a priority use them. Otherwise use your preferred white bean.

Try adding a splash of red or white wine vinegar to the dressing if you like.

As with all my recipes, add/subtract ingredients to your liking. Try adding a tablespoon or so of capers. I've had someone sub in asparagus for the green beans. Add sliced radishes along the top.

I edited this recipe on 11/10/13 at 12:15pm so it wouldn't make so much leftovers. The old recipe called for 2 cans white beans, 1 red bell pepper, 1/2 cup French green beans, 1 cup kalamata olives and 4 tablespoons olive oil. The old recipe was delicious, it just made a bit too much but of course feel free to use the old version instead so you'll have plenty of leftovers!