Pan Bagna("Moist Bread") Recipe

Name: Pan Bagna("Moist Bread")
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16-inch French loaf (uncut); 1/4 c. lemon juice; 1 Tbsp. olive oil; 2 scallions, thinly sliced (including tops); 2 Tbsp. chopped black olives; 1 1/2 Tbsp. drained capers; 1/4 tsp. dry thyme (1 tsp. fresh); 1 clove garlic, minced; 1 large tomato, cored and chopped; 1 red bell pepper, cored, seeded and chopped (can substitute green pepper)

Servings: persons

16-inch French loaf (uncut)
1/4 c. lemon juice
1 Tbsp. olive oil
2 scallions, thinly sliced (including tops)
2 Tbsp. chopped black olives
1 1/2 Tbsp. drained capers
1/4 tsp. dry thyme (1 tsp. fresh)
1 clove garlic, minced
1 large tomato, cored and chopped
1 red bell pepper, cored, seeded and chopped (can substitute green pepper)

1
Cut French bread lengthwise; scoop out center, leaving 1/2-inch shell.
2
Using food processor, process bread crumbs to finely chop; set aside.
3
Whisk together lemon juice, oil and garlic.
4
Stir in bread crumbs, tomato, pepper, scallions, olives, capers and thyme.
5
Mix well; season with salt and pepper.
6
Spoon mixture into bread shell.
7
Contains 115 cal, 2.5 gms fat, 4 gms pro, 19 gm cho, 0 chol, 10% cal from fat.

kcal

Calories

Fat

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 16-inch French loaf (uncut), 1/4 c. lemon juice, 1 Tbsp. olive oil, 2 scallions, thinly sliced (including tops), and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pan Bagna("Moist Bread")

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