Pan Bagna

Pan Bagna

Pan Bagna
In Italy, this is not a social meal. Nevertheless is the best. It’s a dish prepared with stale bread that's soaked, making edible. However, the following recipe is slightly different than the traditional preparation.
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At a glance
Cuisine:
Main Ingredient:
Course/Dish:
Occasions:
Serves:
4

Ingredients
4 small French baguettes (individual rolls) 
2 tbsp. olive oil 
2 cloves garlic, bruised 
2 1/2 tbsp. red wine vinegar 
1 medium red onion, sliced thin 
8 chopped pitted ripe olives 
2 medium tomatoes, sliced 
6 1/2 oz. tuna, packed in water, drained 
4 tbsp. fresh basil or parsley

Methods/steps
Tear off plastic wrap large enough to enclose sandwich.
Sprinkle bread (halved) with olive oil; then rub with garlic, and top with a sprinkling of vinegar.
Layer bread with onion, olives, tomatoes, tuna, and basil.
Smash top down and wrap in plastic.
Marinate sandwich 45 minutes in wrap before serving.
Note: Sandwich is supposed to be wet
Additional Tips
No Cooking Needed

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