Pan Bagna - Jacques Pepin

Ready in 1h

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10 sm Anchovies; coarsely chopped
3 Garlic; minced
1 Ripe tomato; thinly sliced
2 tb olive oil
12 lg Basil leaves
18 Oil-cured olives; pitted
5 sl Red onion; very thin
1/4 ts Fresh ground black pepper
1/2 Cucumber
1 Round country-style loaf
1/3 Green bell pepper; thinly sliced
1/4 ts Salt

Original recipe makes 4



1. Peel the cucumber, and slice it lengthwise with a vegetable peeler into long, thin strips, discarding the seedy center. 2.Cut the loaf of bread in half horizontally. 3. In a bowl, mix together the olives, garlic, anchovies (with their oil), and the olive oil. Spread the mixture on the cut surface of both bread halves, and then arrange the slices of onion, green pepper, and tomato on the bottom half of the loaf. Sprinkle with salt and pepper, and arrange the basil leaves and then the cucumber slices on top. 4. Invert the top half of the bread to reform the loaf, and wrap it tightly in plastic wrap. Refrigerate for 2 to3 hours with a 5-pound weight on top (canned goods or a milk carton). This enables the juices in the filling to flow through the bread. 5. At serving time, unwrap the loaf, and cut into wedges to serve. NOTE: "This light, healthy picnic sandwich is especially good when made ahead - - preferable the day before - on a large round bread loaf." Recipe by: Jacques Pepins Table Posted to MC-Recipe Digest V1 #1018 by KSBAUM on Jan 16, 1998

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