You may remember that Jim requested a deli meat version of a pan bagnat. On this one, I layered ham, sandwich pepperoni, garden peppers (cubanelles, anaheims, poblanos), chives, cucumbers, olives and tomatoes. I whipped up the same dijon vinaigrette as before.
This pan bagnat is delicious too and I'll definitely prepare it again-- maybe varying the veggies and meat.
As yummy as this one is, I still prefer the traditional tuna pan bagnat. Jim won't commit either way yet.