- 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
- 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
- 1Note -- 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.
- 2Slice 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.
- 3Spread 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.
- 4Wrap 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.
- 5Allow to come partway back to room temperature, cut the sandwich into 2" slices, and serve.