Tuesday, June 4, 2013

Sandwich Special: Pan Bagna

Continuing our love the humble sandwich, today we introduce the delicious baguette 'Pan Bagna'.  Now that's a lunchbox filler!

Pan Bagna

  • Baguette
  • Tomato, sliced
  • Anchovy fillets
  • Marinated artichoke hearts
  • Celery slices
  • Black and green olives stoned (sliced in halves)
  • Capers
  • Gherkins
  • Olive Oil
  • Red Wine Vinegar

Split a baguette in half lengthwise and sprinkle the surface with good olive oil and a little red wine vinegar.

Cover one half with  tomato slices, anchovy fillets, pieces of marinated artichoke hearts, celery slices, olives, capers and gherkins.  Sprinkle with salt and pepper to taste.  Place the other half on top, wrap in plastic wrap until ready to eat.

Cocinar, comer y ser feliz!

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