When I described my current fantasy of Pan Bagna to a British friend lately she exclaimed : “So it is a salade nicoise in a bun!”- pretty much… and so much more…
This recipe is a must for all our summer picnics and I remember a memorable one last year on Palombaggia beach with my brother’s family… Somehow the taste of the sandwich is exponantially affected by the beauty of its tasting location!
- one bun ( preferably wholemeal and homemade ;))
- 2 anchovies
- strips of cooked red or green peppers
- 1/2 garlic clove
- 5 slices of tomato (very ripe is best)
- 2 slices of hard boiled egg
- olive oil, 1 Tbsp
- a few black olives
- one diced radish (optional)
Cut up the top of the bun (1/3 off) and carve out or squeeze the inside down to create a dip. Scrape the 1/2 clove all over the inside of the bun. Assemble the other ingredients and stuff in layers then drench in the olive oil, press down a bit with your palm and wrap in cling film. Keep cool until needed!
When you unwrap it, all the flavours have mingled and the olive/garlic mix has worked its magic through the whole sandwich to create a flavoursome, moist and chewy wonder… Of course it tastes best eaten in the shade of a pinegrove, ovelooking the beach but I bet you will love it in any setting.