Pan Bagnat with Carrot, Cumin & Orange Salad
A Mediterranean-inspired picnic sandwich and salad.
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- •2 Carrotsgrated
- •1 tsp Cumin seedstoasted
- •1 Orangesjuiced
- •2 tbsp Sunflower seeds
- •2 tbsp Pumpkin seeds
- •1 tbsp Dijon mustard
- •1 tbsp Honey
- •1/2 tbsp White wine vinegar
- •2 tbsp Olive oil
- •Fresh mintchopped
- •Fresh corianderchopped
- •1 Country loaftop cut off and hollowed
- •1 cup Tapenademade with olives, capers, anchovies, garlic, red wine vinegar
- •100 g Palma ham
- •200 g Mozzarellasliced
- •2 Piquillo peppersopened
- •100 g Sun-blushed tomatoes
- 1
Prepare the tapenade by blending olives, capers, anchovies, garlic, red wine vinegar, and olive oil.
5 min
- 2
Grill the zucchini slices until they have nice grill marks.
10 min
- 3
Hollow out the country loaf and spread a layer of tapenade inside.
5 min
- 4
Layer Palma ham, mozzarella, piquillo peppers, grilled zucchini, and sun-blushed tomatoes inside the loaf.
10 min
- 5
Seal the sandwich with more tapenade and press down gently.
5 min
- 6
For the salad, mix grated carrots, toasted cumin seeds, sunflower seeds, pumpkin seeds, and fresh herbs.
5 min
- 7
Prepare the dressing with Dijon mustard, honey, white wine vinegar, and olive oil. Mix with the salad.
5 min
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