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1.Choose your cheese

  • Abondance
  • Beaufort
  • Chevrotin
  • Emmental de Savoie
  • Raclette de Savoie
  • Reblochon
  • Tome des Bauges
  • Tomme de Savoie

2.Choose your season

  • Spring
  • Summer
  • Autumn
  • Winter

3.Choose your dish type

  • Snack
  • Cheese board
  • Starter
  • Main
  • Dessert
  • Agreements


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Pan-bagnat with Abondance

(1 vote)
  • Cheese :

  • Dish type :

    Snack, Starter
  • Season :

    Spring, Summer, Autumn, Winter

Ingredients - for 4 persons

  • 1 baguette
  • 100g Abondance cheese
  • 1 tbsp. olive oil
  • 1 clove of garlic peeled and cut into two
  • 2 grilled red peppers, peeled and deseeded
  • 1 tbsp. capers, drained and rinsed
  • 185g tinned tuna, drained
  • 15 black olives, pitted
  • ½ red onion, finely chopped
  • 15 basil leaves
  • 10g flat leaf parsley, cut up coarsely
  • 10 marinated anchovy fillets
  • 100g artichoke hearts, marinated and drained


  1. Cut the baguette into two like a sandwich and hollow it out. Smear the inside with olive oil and rub with the garlic.
  2. To peel your peppers, place them under the grill for 10 minutes, then on taking them out of the oven, wrap in some cling film and leave in the refrigerator for 10 minutes. They can now easily be peeled. Now you just have to cut them into quarters, remove the seeds and then cut into strips.
  3. Cut the Abondance cheese into slices ½ cm thick. Mix all the ingredients together in a bowl. Add salt and pepper.
  4. Garnish half of the baguette with this mixture, and close the sandwich. Cut it in half. Wrap in cling film and leave to rest overnight in the refrigerator with a weight on top of it.

The next day, cut up the pan-bagnat into sections 3cm long. Approximately 16 bite-sized pieces.