Pan Bagna

Pan Bagna

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Nicole Bredeweg

By
@nikkitten

I love tuna sandwiches. So I was not at all hesitant to try this Mediterranean twist on one of my favorites. I found it in my Artisan Bread in Five Minutes cookbook, but you can just get an artisan bread from the grocery store instead (though I highly recommend this cookbook!) I love the blend of so many flavor types and textures! I have added a note of modification, though. . .

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Method:
No-Cook or Other

Ingredients

  • 1 lb
    loaf european peasant bread or french boule
  • 4 Tbsp
    olive oil, divided
  • 1 small
    garlic clove
  • 1 Tbsp
    red wine vinegar
  • ·
    salt and pepper to taste
  • 1/4 lb
    soft goat cheese
  • 6
    mediterranean-style olives, pitted and sliced
  • 1 c
    arugula leaves, rinsed and dried
  • 6 oz
    cooked fresh tuna stead or canned tuna
  • 3 small
    tomatoes, thinly sliced
  • 10 large
    basil leaves, shredded

How to Make Pan Bagna

Step-by-Step

  1. Note -- I've entered the recipe as originally printed, but I recommend reducing the ingredients quite a bit. While the recipe is incredibly INTENSE in it's flavoring, I think that putting more reasonable amounts of everything on would be just as enjoyable, if not more so.
  2. Slice the bread in half horizontally and slightly hollow out the top and the bottom. Drizzle the cut surface of the halves with 1-1/2 tbsp of the oil.
    In a blender, combine the remaining oil with the garlic, vinegar, and salt to taste. Blend the dressing until smooth.
  3. Spread the goat cheese in the bottom shell and top it with the olives, arugula, and salt and pepper to taste. Drizzle with 1/3 of the dressing, top with the tuna, salt and pepper to taste, and drizzle 1/2 the remaining dressing over the tuna. Top the tuna with the tomatoes, basil, and salt and pepper to taste. Drizzle with the remaining dressing, and add the top of the loaf.
  4. Wrap the sandwich in plastic, place it on a plate, and cover it with another plate with approximately 1 - 2 pounds of weight on top. Refrigerate for 1 hour. The sandwich may be made up to 6 hours in advance and kept covered and chilled.
  5. Allow to come partway back to room temperature, cut the sandwich into 2" slices, and serve.

Printable Recipe Card

About Pan Bagna

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Mediterranean
Hashtag: #sandwich



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