Pan Bagna

Name: Pan Bagna
Ingredients: 1 garlic clove, peeled and chopped; Pinch of salt; 3 tablespoons good-quality olive oil; 1 tablespoon red wine vinegar; 4 or 5 very thin slices onion; 4 or 5 thin slices red, ripe tomatoes; 2 or 3 sliced radishes; 3 or 4 pitted black Mediterranean-style olives; 2 to 3 tablespoons well-drained canned tuna; 6 anchovy fillets

10 ingredients

9 steps

Ingredients

1 garlic clove, peeled and chopped
Pinch of salt
3 tablespoons good-quality olive oil
1 tablespoon red wine vinegar
4 or 5 very thin slices onion
4 or 5 thin slices red, ripe tomatoes
2 or 3 sliced radishes
3 or 4 pitted black Mediterranean-style olives
2 to 3 tablespoons well-drained canned tuna
6 anchovy fillets

Directions

1

Cut roll in half and, using a fork, scrape away some of the bread crumbs from the middle of each half, leaving more room for sandwich ingredients.
2

With the flat blade of a knife, mash garlic to a paste with the salt.
3

Mix with olive oil and vinegar and coat the open side of each half of the roll with the mixture.
4

Set aside for about 20 minutes to let the bread get impregnated with the oil and vinegar.
5

On bottom half of roll, layer onions, tomatoes, radishes and olives.
6

Sprinkle the flaked tuna over the top and arrange the anchovy fillets in a lattice pattern.
7

Place top half on the sandwich.
8

Weight the sandwich down to press ingredients together and set aside for an hour or longer.
9

Just before serving, remove weights and cut sandwich in half.