Pan Bagnat

Ciabatta bread stuffed with a scramble, chopped chickpeas, tomato, red pepper, fennel, & olives, with a creamy mustard dressing

Short history: Ciabatta bread was created in 1982 by Arnaldo Cavallari. Its full name is ciabatta polesana, after the region that Cavallari lived in – Polesine, Italy. Apparently, he and other Italian bakers were worried about the amount of sandwiches being made in Italy using French baguettes, and so they started making Italian alternatives. The chickpeas provide protein, antioxidants, vitamins (A, C, K), and potassium.

Reheating instructions: Eat at room temperature

Customer Comments:

“This sandwich is a masterpiece. All the flavors — from the tofu scramble to the red peppers, olives, mustard, and herbs — came together in the most delicious way. Please repeat!” – Linda St. from Scottsdale

“I was hesitant about this dish and eating at room temperature. Glad I followed the directions because I was blown away. The flavors, the thinly sliced potatoes, tomatoes and the broccoli added some yummy flavors.” – Tami La. from Phoenix

Previous

Next

SIGN UP FOR UPDATES

Join The Plant-Forward Movement.

Interested in what we're serving up? Opt-in to receive our weekly menu.

You have Successfully Subscribed!