Pan Bagna
- Total Time
- 15 minutes
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Ingredients
Yield:One large (1 pound) bread loaf, about 6 servings
- 1large country-type, roundish bread loaf (about 1 pound)
- ⅓cup virgin olive oil
- 1½cups basil leaves
- 2very ripe tomatoes (about ¾ pound), thinly sliced
- 1cucumber (8 to 10 ounces), peeled and thinly sliced
- 3cloves garlic, peeled and thinly sliced
- ½teaspoon freshly ground black pepper
- ½teaspoon salt
- 2tablespoons vinegar
Preparation
- Step 1
Cut the bread loaf in half horizontally and sprinkle the cut surface of each half with the olive oil. Cover with the basil leaves and arrange the tomato slices, the cucumber slices and then the garlic slices on top, distributing them evenly on both bread halves. Sprinkle with the pepper, salt and vinegar. Join both halves together and press the bread under a 5-to-6-pound weight for at least a few minutes, but longer if possible, to allow the vegetable juices to blend with the oil and seasonings. Cut into 6 large wedges and serve. This is an excellent lunch sandwich.
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