Foodie Friday — Pan Bagna

While contemplating what I would share with you for Friday Foodie, I was a little stumped. Nothing I prepared this week was anything special and certainly nothing was worthy of pulling out my camera. So, what to do?

Aha! One of my favorite picnic sandwiches would fit the bill; after all it is summer and summer is all about picnicking with family and friends. So my blogging friends I give you my favorite recipe for Pan Bagna. This recipe came to me about twenty years ago in one of my favorite cookbooks Bistro Cooking by Patricia Wells.

I've also been invited to post this recipe for Simple Supper Saturday on Martha's blog The Krazy Kitchen. Thanks Martha, you're right, this would make a great meal on a hot summer day!

Pan Bagna—literally bathed bread—is like a salade Nicoise on a bun. The author writes, "Whatever the combination, the sandwich should be moist and sort of messy to eat: There's nothing worse than a dry pan bagna!"

1 large baguette or several large, thick-crusted hard rolls
6 garlic cloves, finely minced
1/4 cup extra-virgin olive oil
1 can (2 ounces) flat anchovy filets (optional, but I recommend using)
1 can (6.5 ounces) water-packed albacore tuna
2 tablespoons capers
1 medium onion, cut into thin rings
1 red bell pepper, cored, seeded, and cut into thin strips
2 medium tomatoes, thinly sliced
1/2 cup roasted red peppers with their oil

Slice the bread or rolls in half lengthwise. Combine the garlic and oil and, using a pastry brush, brush both the bottom and top portions, pressing firmly in the bread.

Drain the anchovies and soak them in water to cover for several minutes. Drain again and pat dry.

Combine the tuna, undrained, with the capers and spoon the mixture evenly over the bottom portion of the bread, pressing it firmly into the bread. Then, layer the onion, red pepper, tomatoes, anchovies and the roasted red peppers in oil on top of the tuna. (You want a very moist sandwich.)

Cover the sandwich with the top portion of bread. If using a baguette, cut the sandwich into four equal portions. Press down firmly on the bread. Do not be concerned if the crust cracks. Cover tightly and securely with plastic wrap, then weight the sandwiches down to flatten them even more. Refrigerate with the weights (I press them between two heavy cutting boards) for several hours or overnight. Serve slightly chilled.

Voila! A wonderful sandwich, perfect for a picnic at the beach! I make these whenever I have visitors and they are always a hit. I know a lot of people don't care for anchovies, so I just don't tell them they are on the sandwich and they never notice. I love adding thinly sliced cucumbers, olives, romaine leaves and sliced hard-boiled eggs on mine.

I didn't have a photo to share with you, so I googled and found the one pictured above from Martha Stewart. She slices hers smaller than I do, but her ingredients are almost the same as the recipe I use. Of course, being Martha, she poaches fresh tuna in oil for her version. You can find Martha's recipe here.

On Mondays I post vintage beach pictures and this last Monday one of those included was a sketch from an original Augustus George Heaton painting titled, The Bathing Hour: Trouville (Salon of 1880). In keeping with my French theme, I found the delightful poster Parame French, Beach Casino pictured above; it can be purchased here.

Bon appetit, now go visit Michael at Designs by Gollum for more of today's Foodie Friday posts. Au revoir for now!

NOTE: For those participating in my seashell identification giveaway on Sundays, I have an announcement. The competition is close and nearing an end, so instead of randomly posting, for the next three weeks I will be hitting "publish" at exactly 2:00 pm EST. Good luck!