Pan Bagna

Name: Pan Bagna
Ingredients: 1 large country-type, roundish bread loaf (about 1 pound); 13 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

9 ingredients

6 steps

Ingredients

1 large country-type, roundish bread loaf (about 1 pound)
13 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

Directions

1

Cut the bread loaf in half horizontally and sprinkle the cut surface of each half with the olive oil.
2

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.
3

Sprinkle with the pepper, salt and vinegar.
4

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.
5

Cut into 6 large wedges and serve.
6

This is an excellent lunch sandwich.