Pairing wine and food can be super easy! Especially with rosés from Southern France. Our partner wine aficionado and Sommelier, Marc Supsic, dipWESET has an easy Pan Bagnat recipe for you below. Be sure to join us at our next Premium Wine Club virtual tasting to ask Marc questions about French rosé and their food pairings!
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Ingredients:
- Aioli
- 4 cloves garlic
- 1⁄2 cup olive oil
- 1 large egg
- 1 egg yolk
- 1⁄2 lemon, juiced
- Kosher salt
- Freshly ground black pepper
- 4 ciabatta rolls, halved crosswise
- 2 hothouse or heirloom tomatoes,
- thinly sliced
- 4 hard-boiled eggs, sliced
- 1⁄4 red onion, finely sliced
- 1 tin anchovies or canned tuna
- 1⁄2 cup cornichon, halved lengthwise
- 2 cups arugula
- Fresh thyme
Instructions:
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- Make the aioli by mashing the garlic in a mortar and pestle, or mince very finely. Combine in a medium bowl with the remaining ingredients and whisk vigorously (or use an immersion blender). Whip together until the mixture emulsifies into a thick, mayonnaise consistency.
- Generously spread each side of the bread rolls with the aioli. Stack your ingredients, starting with the tomato, egg, onion, anchovies, cornichons, arugula, and herbs.
- Take the other half of the roll and press the sandwich down gently. For classic Pan Bagnat, let the sandwich sit for a few minutes to let the bread soak up the juicy flavors of the ingredients.
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