Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: 1 piece)

Scooping out part of the bread in this simple version of pan bagnat allows for more tasty fillings and acts as a hull to collect flavorful tomato juices. Make breadcrumbs with scooped-out bread.

How to Make It

Step 1

Combine 2 tablespoons oil, vinegar, and next 4 ingredients (through pepper) in a medium bowl, stirring with a whisk. Add tomato, artichokes, and olives; toss to coat. Let stand 5 minutes.

Step 2

Cut ciabatta in half horizontally; remove insides of bread, leaving a 1/2-inch-thick shell. Spoon tomato mixture over bottom half, leaving some juices in bowl. Top with fennel, egg, and basil. Stir remaining 2 teaspoons oil into reserved juices; brush mixture over cut side of top half of bread. Place top half of bread on top of sandwich. Wrap sandwich tightly in foil; press gently. Unwrap; cut into 4 pieces using a serrated knife.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews


May 23, 2015
Made exactly as written, wasn't sure I'd like the fennel in it, but everything melded together wonderfully. Came together quickly and was very filling.

Best summer meal ever!

July 19, 2015
Made this on a whim...had never tasted fennel before! It MADE the sandwich....the crisp, slightly licorice flavor really set off the tomatoes, artichokes and kalamata olives! This is our favorite summer meal...have made it at least 5 times since the June issue arrived! Love Cooking Light, but you outdid yourselves on this one!


June 23, 2015
I get annoyed when people write rave reviews then say how they changed the recipe but... I subbed red onion for the fennel cause I had some extra, sherry vinegar cause that's what I had and miso for the anchovy paste to make it vegetarian. It was so good I made it twice in one week.