Pan Bagna

Name: Pan Bagna
Total time: 30 min
Cuisine: french
Ingredients: 1 garlic clove, peeled and chopped; Pinch of salt; 3 tablespoons good-quality olive oil; 1 tablespoon red wine vinegar; 4 or 5 very thin slices onion; 4 or 5 thin slices red, ripe tomatoes; 2 or 3 sliced radishes; 3 or 4 pitted black Mediterranean-style olives; 2 to 3 tablespoons well-drained canned tuna; 6 anchovy fillets

By Nancy Harmon Jenkins

Total Time: 30 minutes, plus sitting time
Rating: (0)
Comments: Read comments

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Ingredients

For Each Serving

1garlic clove, peeled and chopped
Pinch of salt
3tablespoons good-quality olive oil
1tablespoon red wine vinegar
4 or 5very thin slices onion
4 or 5thin slices red, ripe tomatoes
2 or 3sliced radishes
3 or 4pitted black Mediterranean-style olives
2 to 3tablespoons well-drained canned tuna
6anchovy fillets

Ingredient Substitution Guide

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Preparation

Step 1
Cut roll in half and, using a fork, scrape away some of the bread crumbs from the middle of each half, leaving more room for sandwich ingredients.
Step 2
With the flat blade of a knife, mash garlic to a paste with the salt. Mix with olive oil and vinegar and coat the open side of each half of the roll with the mixture. Set aside for about 20 minutes to let the bread get impregnated with the oil and vinegar.
Step 3
On bottom half of roll, layer onions, tomatoes, radishes and olives. Sprinkle the flaked tuna over the top and arrange the anchovy fillets in a lattice pattern.
Step 4
Place top half on the sandwich. Weight the sandwich down to press ingredients together and set aside for an hour or longer. Just before serving, remove weights and cut sandwich in half.