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This is a recipe for a traditional French ‘submarine’ sandwich. It can be filled with a variety of fillings, but instead of butter or margarine, the bread is ‘bathed’ in olive oil. Pan Bagna should be moist, so it may not the sort of thing you want to eat in polite company! It is best made at least an hour in advance (the resting time is shown as "cooking time") which makes it ideal for filling your lunch box or taking on picnics. Posted for Zaar World Tour 2005.
Units: US | Metric
Serving Size: 1 (156 g)
Servings Per Recipe: 3