Pan Bagna

Name: Pan Bagna
Ingredients: 4 large cloves garlic, pressed or chopped; 1/4 cup Tantillo California Extra-Virgin Olive Oil; 1 French baguette or similar Italian loaf; about 16 inches long and 3 inches wide; 1 or 2 tablespoons chopped basil or parsley; One 6-1/2 ounce can water-packed Albacore tuna; 12 black olives, preferably oil cured, pitted and halved; 2 tablespoons large capers, drained; 1 large red bell pepper, roasted, seeded, and cut into small strips; 1 small red onion, cut into very thin rings, soaked in ice water 30 minutes, and drained; 2 ripe medium tomatoes, thinly sliced; Kosher salt; freshly ground black pepper; 1/2 teaspoon herbs de Provence (see tip below)

tantillofoods.com

Pan bagna is one of the world’s great sandwiches and a favorite of mine for picnics because the longer it sits, the better it gets (within reason, of course).

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Mixing bowl
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Spoon
Pastry brush
Chef's knife
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Aluminum foil
Oval dish
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Bread knife
Measuring spoon
Paper towel

Ingredients

4 large cloves garlic, pressed or chopped
1/4 cup Tantillo California Extra-Virgin Olive Oil
1 French baguette or similar Italian loaf
about 16 inches long and 3 inches wide
1 or 2 tablespoons chopped basil or parsley
One 6-1/2 ounce can water-packed Albacore tuna
12 black olives, preferably oil cured, pitted and halved
2 tablespoons large capers, drained
1 large red bell pepper, roasted, seeded, and cut into small strips
1 small red onion, cut into very thin rings, soaked in ice water 30 minutes, and drained
2 ripe medium tomatoes, thinly sliced
Kosher salt
freshly ground black pepper
1/2 teaspoon herbs de Provence (see tip below)