Provence
Art Print
Soulayrol,...
Buy at AllPosters.com

La Belle Cuisine - More Main Dish Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Pan Bagna ("Bathed" Provençal Sandwich)

“Several times a day, food offers each of us the promise of short-term
happiness. As a source of satisfaction, joy, discovery, and renewal, few
daily rituals have such extraordinary potential as the act of preparing
and sharing a good meal.”
~ Patricia Wells, in Simply French

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

The French Door
Art Print
Archambault,...
Buy at AllPosters.com
 

Pan Bagna
(“Bathed” Provençal Sandwich)


Bistro Cooking
by Patricia Wells, 1989, Workman

“Pan Bagna – literally bathed bread – is like a salade Niçoise on a bun.
Basically, it’s the kind of sandwich that can be made with whatever
Provençal-style ingredients you have on hand. You could add cooked
green beans, cucumber, green pepper, zucchini, black or green olives,
lettuce, radish, hard-cooked egg or herbs. But I like a ‘less is more’
sandwich. Whatever the combination, the sandwich should be moist and
sort of messy to eat: There’s nothing worse than a dry pan bagna!”

Yield: 4 servings

1 large baguette or several large, thick-crusted hard rolls
6 garlic cloves, finely minced
1/4 cup (6 cl) extra-virgin olive oil
1 can flat anchovy fillets (2 ounces; 57 g)
1 can (6 1/2 ounces. 195 g) water-packed albacore tuna
2 tablespoons capers
1 medium onion, cut into thin rings
1 red bell pepper, cored, seeded, and cut into strips
2 medium tomatoes, cored and thinly sliced
1/2 cup (12.5 cl) Maggie’s Roasted Red Peppers with their oil

1. Slice the bread or rolls in half lengthwise. Combine the garlic and oil
and, using a pastry brush, brush both the bottom and top portions with
the garlic and oil mixture, pressing the mixture firmly into the bread.
2. Drain the anchovies and soak them in water to cover for several
minutes. Drain again, and pat dry.
3. Combine the tuna, undrained, with the capers and spoon the mixture
evenly over the bottom portion of the bread, pressing it firmly into
the bread. Then, layer the tuna mixture with the onions, pepper,
tomatoes, anchovies, and the roasted peppers in oil. (You want a
very moist sandwich.)
4. Cover the sandwich with the top portion of bread. If using a baguette,
cut the sandwich into four equal portions. Press down firmly on the
bread. Do not be concerned if the crust cracks. Cover tightly and
securely with plastic wrap, then weight the sandwiches down to
flatten them even more. Refrigerate, with the weights (I press them
between two heavy cutting boards) for several hours or overnight.
Serve lightly chilled.
 

 Featured Archive Recipes:
Summertime... and the living is easy!
 Antipasto-Stuffed Baguettes
French Quarter Muffuletta Sandwich
 

Index - Main Dish Recipe Archives
Index - Bastille Day Recipes!
Daily Recipe Index
Recipe Archives Index