Pan Bagna (French Stick Sandwich)

1. 1

   Cut the baguette in half, then rub the cut surfaces with the garlic; discard the clove.

2. 2

   Brush 1-1 1/2 tablespoons of olive oil over each half of bread, lay the tomato slices on top of one half and season well.

3. 3

   Lay the sliced peppers on the tomatoes making sure there is a good even coverage; drizzle the remaining oil over the top.

4. 4

   Finish off by layering over the slices of cheese, olives and basil leaves; sandwich the loaf together firmly and wrap it in cling film for at least an hour.

5. 5

   Serve cut diagonally in thick slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.