Pan Bagna Recipe – Eats Now

Name: Pan Bagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 16-inch French baguette; 1/4 cup fresh lemon juice (2 lemons); 1 Tbs. olive oil; 1 medium clove garlic, minced; 1 ripe large tomato, chopped; 1 medium red bell pepper, chopped; 2 scallions (white and light green parts), chopped; 2 Tbs. chopped black olives, preferably kalamata; 1 Tbs. drained capers; 1 tsp. chopped fresh thyme or 1/4 tsp. dried

Servings: persons

1 16-inch French baguette
1/4 cup fresh lemon juice (2 lemons)
1 Tbs. olive oil
1 medium clove garlic, minced
1 ripe large tomato, chopped
1 medium red bell pepper, chopped
2 scallions (white and light green parts), chopped
2 Tbs. chopped black olives, preferably kalamata
1 Tbs. drained capers
1 tsp. chopped fresh thyme or 1/4 tsp. dried

1
Cut baguette lengthwise in half.
2
Scoop out soft center from both halves, (leaving 1/2-inch-thick shells) and transfer to food processor or blender and process until fine crumbs form.
3
Set bread shells and crumbs aside.
4
In large bowl, whisk together lemon juice, oil and garlic.
5
Stir in reserved bread crumbs, tomato, bell pepper, scallions, olives, capers and thyme.
6
Season with salt and freshly ground pepper to taste.
7
Spoon crumb mixture into bottom bread shell and replace top.
8
Cut crosswise into 4 sections to serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 16-inch French baguette, 1/4 cup fresh lemon juice (2 lemons), 1 Tbs. olive oil, 1 medium clove garlic, minced, and more.

Yes, Pan Bagna falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Bagna

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