Pan Bagnats

These sandwiches are so good. Make sure to really press them together. That’s what makes the sandwiches special. It’s sort of like a non-cooked panini. You can use any other meat with this and even go vegetarian. This is just a base. You can make this sandwich any way. (I also HATE avocado so I leave it out. So you'll also never get a good guacamole recipe from me.) Italian twist would possibly include mozzarella, tomatoes, basil, and maybe a balsamic vinaigrette.

Pans Bagnats a la Grecque
4 to 6 sandwiches
These sandwiches are a specialty in Nice, France. Pan bagnat is local dialect for pain baigne , meaning "soaked bread." Traditionally, small round loaves (boules) of crusty country bread are hollowed out and stuffed with tuna, tomatoes, hard-cooked eggs, anchovies and vinaigrette.
This version takes in a bit more of the Mediterranean by including Greek elements. The sandwiches can be assembled a few hours ahead; the crusty country breads will absorb juices without getting soggy. If you opt to keep the components separate and assemble the sandwiches on site, you can get away with a less crusty bread, such as pita pockets.
2 or 3 country bread boules split in half vertically, insides scooped out (leave a margin of about 1/2 inch)
24 ounces cooked lamb, tuna or chicken, or omit the protein and boost the amount of coleslaw for vegetarian sandwiches
Greek Goddess Dressing (recipe follows)
Mediterranean Coleslaw (see recipe)
To make vegetarian sandwiches (6 servings), slather the insides of the hollowed-out boules with Greek Goddess Dressing, then fill with Mediterranean Coleslaw.
Per serving: 480 calories, 17 g protein, 58 g carbohydrates, 21 g fat, 33 mg cholesterol, 6 g saturated fat, 1,440 mg sodium, 9 g dietary fiber

BUILDING THE SANDWICHES
To assemble the sandwiches, slather the insides of the hollowed-out boules with Greek Goddess Dressing. Then build the sandwiches by filling them with layers of lamb, tuna or chicken; coleslaw; and dressing (or just coleslaw and dressing for a vegetarian version) so the flavors blend well. The sandwiches can be assembled 2 hours ahead. Wrap tightly in plastic wrap and refrigerate until ready to transport.

Greek Goddess Dressing
Makes 2 cups
This also makes a great dip. It's a takeoff on tzatziki , a Greek cucumber yogurt sauce.
1 medium seedless cucumber, cut into thirds (not peeled)
1 medium zucchini, cut into thirds
1 scallion, white and tender green parts, roughly chopped
1/2 cup flat-leaf parsley, coarsely chopped
1 clove garlic
Two 6-ounce containers plain nonfat yogurt
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
Flesh of 1 avocado, chopped
Grate the outsides of the cucumber pieces, stopping before you get to the seeds if there are any. Over a sink, squeeze the grated cucumber tightly in your hands to remove as much water as possible. Place the grated cucumber (there should be about 1/2 cup) in a medium resealable container. Repeat with the zucchini. In a mini food processor or blender, pulse the scallion, parsley, garlic, 6 ounces of the yogurt, salt and pepper to taste until liquefied as much as possible. Add the avocado and puree until smooth. Add the puree to the cucumber and zucchini and stir in the remaining 6 ounces of yogurt. Cover and refrigerate until ready to use.

Chicken Filling
6 servings
Poaching is a quick and easy method to make moist chicken for these sandwiches or any dish calling for cooked chicken.
1 1/2 pounds boneless, skinless chicken breasts
1 quart chicken stock, such as Kitchen Basics, or more as needed (may substitute low-sodium chicken broth)
Salt
Freshly ground black pepper
Place the chicken breasts in a medium pot and add enough stock to cover them. Bring to a boil over high heat, then reduce the heat to medium, cover the pot and let the chicken sit in the covered pot for 20 minutes. When cool, if not using right away, transfer the chicken and stock to a medium bowl, cover and refrigerate (the stock helps to keep the chicken moist). When ready to assemble the sandwiches, shred the chicken into bite-size pieces and add salt and pepper to taste.

Mediterranean Coleslaw
Makes 8 cups
This slaw is Greco-Nicoise. In addition to being a required ingredient in nicoise salad, French beans take the place of salad greens nicely because they provide a pleasant, colorful crunch and they don't wilt. Be careful about adding salt; the olives and feta cheese have plenty already. This recipe yields enough to use in the sandwiches and still have some left for a side dish.
1/2 pound trimmed French beans, cut in half
Dash of salt
1 pound shredded coleslaw mix
1 pint halved grape tomatoes
1/2 pound feta cheese, crumbled
1/2 cup pitted kalamata olives
Juice of 1/2 lemon (about 2 tablespoons)
1/2 cup bottled balsamic vinaigrette
1 tablespoon thyme leaves
1 tablespoon dried oregano, preferably Greek
Place the beans in a resealable food storage bag with the salt. Seal the bag three-quarters of the way and microwave on high for 2 minutes. Rinse the beans in cold water until they are cool and place them in a large bowl. Add the coleslaw mix, tomatoes, feta cheese, olives, lemon juice, vinaigrette, thyme and oregano and toss together well. Transfer to a resealable food storage container and refrigerate until ready to use.