Pan Bagna (Provencal Stuffed Sandwich Loaf) Recipe

Name: Pan Bagna (Provencal Stuffed Sandwich Loaf)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped Kalamata or other brine-cured olives; 1 6 1/2 ounce jar roasted red peppers, drained, patted dry, and chopped; 4 scallions, minced; 1 pint cherry tomatoes, seeded and chopped; 4 anchovies, rinsed, patted dry, and chopped; 3 tablespoons drained capers; 1/3 cup minced fresh parsley leaves; 1 cup watercress leaves; 1 long loaf of Italian or French bread, halved lengthwise; For the dressing:; 1 cup packed fresh parsley leaves; 1/3 cup packed watercress leaves; 1 garlic clove crushed; 3 tablespoons fresh lemon juice; 4 anchovies, rinsed, patted dry, and minced; 1/2 cup olive oil

Servings: persons

1 cup chopped Kalamata or other brine-cured olives
1 6 1/2 ounce jar roasted red peppers, drained, patted dry, and chopped
4 scallions, minced
1 pint cherry tomatoes, seeded and chopped
4 anchovies, rinsed, patted dry, and chopped
3 tablespoons drained capers
1/3 cup minced fresh parsley leaves
1 cup watercress leaves
1 long loaf of Italian or French bread, halved lengthwise
For the dressing:
1 cup packed fresh parsley leaves
1/3 cup packed watercress leaves
1 garlic clove crushed
3 tablespoons fresh lemon juice
4 anchovies, rinsed, patted dry, and minced
1/2 cup olive oil

1
In a bowl, combine the olives, red peppers, scallions, tomatoes, anchovies, capers, parsley, and watercress. Remove the top third of the loaf of bread. Remove the soft interior bread crumb from the loaf, leaving 1/2-inch shell, and reserve 1 cup packed bread crumbs/chunks.
2
Make the dressing: In a food processor mince fine the parsley, watercress, and garlic. Add the reserved bread crumbs, lemon juice, and anchovies, and mince the mixture fine. With the motor running, add the oil in a stream and blend the dressing until it is emulsified.
3
Stir 1/4 cup of the dressing into the olive mixture and spread the remaining dressing on the inside of the bread shell. Mound the filling into the shell, packing it, put the loaf back together and wrap it tightly in foil or plastic wrap. Let the sandwich stand, weighted with a 2-pound weight (I have found a large dictionary or other heavy book works well here), for at least 3 hours. When ready to serve, cut the loaf into 2-inch slices with a serrated knife.

347

kcal

Calories

Fat

Carbs

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 16 ingredients. The key ingredients include: 1 cup chopped Kalamata or other brine-cured olives, 1 6 1/2 ounce jar roasted red peppers, drained, patted dry, and chopped, 4 scallions, minced, 1 pint cherry tomatoes, seeded and chopped, and more.

Yes, Pan Bagna (Provencal Stuffed Sandwich Loaf) 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 (Provencal Stuffed Sandwich Loaf)

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