IGA Food Cache Recipes
https://foodcache.iga.com/Recipes/Detail/4527/Pan_Bagna
Pan Bagna
Yield: Makes 4 panini
Ingredients
| 4 | crusty sandwich rolls | ||
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| 2 | cloves | garlic, peeled and cut in half | |
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| Extra-virgin olive oil | |||
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| Coarsely chopped basil | |||
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| Coarsely chopped mint leaves | |||
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| 2 | ripe but firm medium tomatoes, sliced | ||
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| 8 | oil-cured black olives, pitted | ||
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| 2 | teaspoons | capers | |
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| 1 | sweet yellow pepper, cored, seeded, membranes removed, sliced into thin rounds | ||
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| Handful peeled, tender fava beans or canned, drained cannellini beans | |||
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| Imported red wine vinegar | |||
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| salt | |||
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| freshly ground pepper | |||
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Directions:
Cut the rolls in half lengthwise. Rub with the cut sides of the garlic cloves and drizzle with olive oil. Layer the remaining ingredients on the bottom half of the rolls in the order listed. Drizzle with olive oil and vinegar. Season with salt and pepper to taste.
Cover with the top half of the rolls. Place a weight on top of the panini and remove after about 30 minutes.
Please note that some ingredients and brands may not be available in every store.
IGA Food Cache Recipes
https://foodcache.iga.com/Recipes/Detail/4527/Pan_Bagna
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