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Pan Bagna
Serves 8
1 large round Italian loaf of bread (10")
1 eggplant, about 1 lb. cut into 1/2 inch slices and broiled
Hommus
1 sweet red pepper, roasted, peeled, cut into chunks
1 sweet yellow pepper, roasted, peeled, cut into chunks
1 bunch fresh arugula, bitter greens, or cress
thinly sliced onion
Thinly sliced avocado
two broad slices of Havarti or Edam (optional)
broiled zucchini slices
chopped black Kalamata olives
thinly sliced roma tomatoes
1/3 cup pesto sauce
Cut top off of bread and scoop out some of the insides (save for
croutons or bread crumbs). Layer ingredients thinly, starting with
hommus on the bottom, ending with pesto sauce on the top. Add top
of bread and wrap tightly. Let sit 2 hours or more. Cut into
wedges and serve.
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Sandwich 19