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LOCATION: Recipes >> Sandwiches >> PAN BAGNA (Bathed Bread)

Print this Recipe    PAN BAGNA (Bathed Bread)

Comment: I like to make these for picnics or for casual parties. It's
like a salad nicoise in bread!

1 whole fresh French bread or french rolls split lengthwise
Fresh garlic, minced
Extra virgin olive oil or softened butter
Fresh black pitted olives, sliced or chopped
Red bell pepper rings
Green bell pepper rings
Fresh thin sliced tomatoes
Anchovies (optional), I love it!
Capers
Sliced onion rings
Other options: (non traditional)
Albacore tuna chunks
Grilled eggplant slices
Sardines
Additional:
More olive oil
Red wine vinegar or lemon juice
Salt and pepper

Brush bread with butter or drizzle well with olive oil (extra virgin
please); smooth on some fresh minced garlic. Layer on olives, peppers,
tomatoes, and onions. Sprinkle on capers. Add anchovies if desired.
I prefer to keep my sandwich almost vegan. Add some tuna chunks or
grilled eggplant slices if desired. Then drizzle with more olive oil and
vinegar or lemon juice. Salt and pepper to taste. Press halves together
to seal well. Wrap sandwich in foil or plastic for 1/2 hour prior to
serving. Cut long loaf french bread into pieces or cut rolls in half

Note:

1): Since this bread is bathed in olive oil, it indeed is worth it to
use the extra virgin olive oil which has such a wonderful taste. A long
loaf bread should serve 6.

2): Many of my friends do add sliced meat and cheese etc. and then this
is NOT pan bagna anymore but a submarine, hero, or torpedo sandwich as
most Americans are familiar with.

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