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Pan Bagna ("Bathed" Provençal Sandwich)

“Several times a day, food offers each of us the promise of short-term
happiness. As a source of satisfaction, joy, discovery, and renewal, few
daily rituals have such extraordinary potential as the act of preparing
and sharing a good meal.”
~ Patricia Wells, in Simply French

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La Belle Cuisine

Pan Bagna
(“Bathed” Provençal Sandwich)


Bistro Cooking
by Patricia Wells, 1989, Workman

“Pan Bagna – literally bathed bread – is like a salade Niçoise on a bun.
Basically, it’s the kind of sandwich that can be made with whatever
Provençal-style ingredients you have on hand. You could add cooked
green beans, cucumber, green pepper, zucchini, black or green olives,
lettuce, radish, hard-cooked egg or herbs. But I like a ‘less is more’
sandwich. Whatever the combination, the sandwich should be moist
and sort of messy to eat: There’s nothing worse than a dry pan bagna!”

Yield: 4 servings

1 large baguette or several large,
thick-crusted hard rolls
6 garlic cloves, finely minced
1/4 cup (6 cl) extra-virgin olive oil
1 can flat anchovy fillets (2 ounces; 57 g)
1 can (6 1/2 ounces. 195 g) water-packed
albacore tuna
2 tablespoons capers
1 medium onion, cut into thin rings
1 red bell pepper, cored, seeded, and
cut into strips
2 medium tomatoes, cored and thinly sliced
1/2 cup (12.5 cl) Maggie’s Roasted Red Peppers
with their oil

1. Slice the bread or rolls in half lengthwise. Combine the garlic and oil
and, using a pastry brush, brush both the bottom and top portions
with the garlic and oil mixture, pressing the mixture firmly into the
bread.
2. Drain the anchovies and soak them in water to cover for several
minutes. Drain again, and pat dry.
3. Combine the tuna, undrained, with the capers and spoon the mixture
evenly over the bottom portion of the bread, pressing it firmly into
the bread. Then, layer the tuna mixture with the onions, pepper,
tomatoes, anchovies, and the roasted peppers in oil. (You want a
very moist sandwich.)
4. Cover the sandwich with the top portion of bread. If using a baguette,
cut the sandwich into four equal portions. Press down firmly on the
bread. Do not be concerned if the crust cracks. Cover tightly and
securely with plastic wrap, then weight the sandwiches down to
flatten them even more. Refrigerate, with the weights (I press them
between two heavy cutting boards) for several hours or overnight.
Serve lightly chilled.
 

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