Pan Bagna

Total Time
15 minutes
Rating
4(16)
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Ingredients

Yield:One large (1 pound) bread loaf, about 6 servings
  • 1large country-type, roundish bread loaf (about 1 pound)
  • cup virgin olive oil
  • cups 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
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

328 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 9 grams protein; 464 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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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