Description
Pan bagna (FR. pan bagnat) is a popular sandwich, which is made in Provence, but the most fame he enjoys in the nice. Occitan is the ancient language of the indigenous population of Provence - the name of this "stuffed tion" of the sandwich means "wet bread"! It's actually a very large (AND DELICIOUS!) closed sandwich... really hard to describe how delicious it is, so just offer to cook! ))
Ingredients
-
Bread
1 piece
-
Mozzarella
1 piece
-
Salami
100 g
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Ham
100 g
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Sundried tomatoes
7 piece
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Black olives
1 handful
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Arugula
1 coup
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Olive oil
3 Tbsp
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Salt
1 pinch
-
Black pepper
1 pinch
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Basil
1 sprig
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Tomato
1 piece
Cooking
The bread, cut the top.
Take out all the crumb that remained the basis of the form of bread crusts. From bread, you can prepare homemade croutons or bread crumbs...
Inside it over the bread liberally with olive oil.
Put the bottom and sides of the bread from the inside of the salami in a single layer. Lay on top of thinly sliced mozzarella. Lightly drizzle with olive oil, salt and pepper.
On top lay the sun-dried tomatoes (to taste).
Then put a layer of boiled ham. Importantly, all the ingredients were equally sliced for convenience. Each layer gently press on it.
Fill the remaining space washed and dried arugula lettuce. Again sprinkle with butter and add salt, pepper (optional). Lay the olives. In the end, you can add sliced thin slices of fresh tomato (remove the pulp with seeds) and tear the Basil leaves.
Cover the stuffed bread cut top.
And wrap in plastic wrap... Leave the bread to soak up all the flavors-the flavors about an hour. This bread is a great idea for the picnic!
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