Pan Bagna Recipe by Mangia
Pan Bagna
This classic niçoise sandwich is the essence of summer. Pan bagna means "bathed bread" and refers to
the oil that is generously spooned on thick slices of country bread, which, in turn, are topped with juicy
tomato, red onion, and anchovy fillets. These three ingredients comprise the main components of a pan
bagna, but hard-boiled egg, olives, and green peppers can also be added. If you love sandwiches in
which the bread becomes soppy and a little soft, add this to your list of favorites.
This sandwich is simplicity itself to make, perfect for a quick snack for lastminute guests, and can be fully
prepared in advance. Serve with plenty of napkins, as these are delicious but messy.
Ingredients
- 3 ripe beefsteak tomatoes 8 ounces each
- 1 large red onion
- 2 small garlic cloves
- 2 medium green peppers 8 ounces each (optional)
- ¾ of a cup of extra-virgin olive oil
- 6 unseeded kaiser rolls or 12 slices dense country bread cut ½ inch thick
- 12 anchovy fillets packed in oil
- 3 tablespoons of coarsely chopped basil leaves
- Salt
- Freshly ground black pepper
- 3 large hard-boiled eggs cooled, peeled, and quartered (optional)
- 12 pitted kalamata olives optional
Instructions
- Wash and dry the tomatoes, then slice ¼ inch thick. Peel and slice the red onion into ⅛-inch-thick
- slices and separate the rings.
- Peel, trim, and mince the garlic. If using, cut off the tops of the green peppers, remove the seeds and
- ribs, and slice into ¼ -inch-thick rings.
- In a bowl, stir together the oil and garlic. Slice the rolls in half horizontally.
- Assemble the sandwiches: Generously spoon some of the garlic oil onto both the bottoms and tops of
- all the rolls. Lay 2 slices of tomato on each bottom half. Top with 2 anchovy fillets, then 3 onion rings.
- Sprinkle with some of the chopped basil and salt and pepper. If using eggs, place 2 quarters on each
- sandwich and top with 2 pitted olives and slices of green pepper, if desired. Cover each sandwich with
- its remaining top half. Press down on the sandwiches to release the juices, cut in half, and serve.
