Pan Bagna

Name: Pan Bagna
Total time: 15 min
Yield: One large (1 pound) bread loaf, about 6 servings
Cuisine: french
Ingredients: 1 large country-type, roundish bread loaf (about 1 pound); 1/3 cup virgin olive oil; 1 1/2 cups basil leaves; 2 very ripe tomatoes (about 3/4 pound), thinly sliced; 1 cucumber (8 to 10 ounces), peeled and thinly sliced; 3 cloves garlic, peeled and thinly sliced; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon salt; 2 tablespoons vinegar

By Jacques Pepin

Total Time: 15 minutes
Rating: 4(16)
Comments: Read comments

Featured in: Adventures in Cooking; A RAFT OF CHOICES

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Ingredients

Yield:One large (1 pound) bread loaf, about 6 servings

1large country-type, roundish bread loaf (about 1 pound)
⅓cup virgin olive oil
1½cups 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

Preparation

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.