Recipe Archives->Sandwiches->Pan Bagna 01

Pan Bagna
(Bathed 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)
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:

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.

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.

Printable version: pan-bagna01.txt.