Recipe by Sue Lau
A great little Italian sandwich, "Pan Bagna" means "Bathed Bread".
Top Review by Charmed
I made this sandwich as written including the smashing, wrapping and marinating time. I liked the combination of ingredients and thought the flavor was quite good. However, in my opinion the sandwich was not wet as described, but actually quite dry, and I ended up having to add extra oil and vinegar to the bread and tuna to make it more palatable, which became sort of messy. Would have preferred doing that at the outset. I looked up some other recipes for this (I hadn't heard of it before) and it seemed a bit of a "lightened up" version. Most of them, for this type of bread, had a litte more dressing, the bread was actually hollowed out (less bread would mean a moister sandwich), there was less tuna (and usually oil packed, although with adjustments the water packed would work better), and it was usually marinated with weights, which would have spread the moisture, and flavor, of the ingredients better throughout the sandwich. The basic idea would definitely be worth making again (and trying), but I would make some of the adjustments I discussed for my own tastes.
- 4 small French baguettes (individual rolls)
- 2 tablespoons olive oil
- 2 cloves garlic, bruised
- 2 1⁄2 tablespoons red wine vinegar
- 1 medium red onion, sliced thin
- 8 chopped pitted ripe olives
- 2 medium tomatoes, sliced
- 6 1⁄2 ounces tuna, packed in water,drained
- 4 tablespoons fresh basil or 4 tablespoons parsley
Directions See How It's Made
- Tear off plastic wrap large enough to enclose sandwich.
- Sprinkle bread (halved) with olive oil; then rub with garlic, and top with a sprinkling of vinegar.
- Layer bread with onion, olives, tomatoes, tuna, and basil.
- Smash top down and wrap in plastic.
- Marinate sandwich 45 minutes in wrap before serving.
- Note: Sandwich is supposed to be wet.