Rating

Pan bagna is one of the world’s great sandwiches and a favorite of mine for picnics because the longer it sits, the better it gets (within reason, of course). Feel free to alter the stuffing with things such as artichoke hearts, cucumbers, hard-boiled eggs, or leftover grilled fish such as tuna or swordfish instead of the canned. Anchovies, preferably the whole, salt-packed variety, are also common ingredient. Makes 4 servings

Tantillo Recipes
 4 large cloves garlic, pressed or chopped
 1/4 cup Tantillo California Extra-Virgin Olive Oil
 1 French baguette or similar Italian loaf
 about 16 inches long and 3 inches wide
 1 or 2 tablespoons chopped basil or parsley
 One 6-1/2 ounce can water-packed Albacore tuna
 12 black olives, preferably oil cured, pitted and halved
 2 tablespoon large capers, drained
 1 large red bell pepper, roasted, seeded, and cut into small strips
 1 small red onion, cut into very thin rings, soaked in ice water 30 minutes, and drained
 2 ripe medium tomatoes, thinly sliced
 Kosher salt and freshly ground black pepper to taste
 1/2 teaspoon herbs de Provence (see tip below)
1

In a small bowl, mix the garlic and Tantillo California Extra-Virgin Olive Oil and set aside 30 minutes or more while you prepare the remaining ingredients (or steep 10 minutes over very low heat).

2

Halve the bread lengthwise and scoop out some of the fluffy insides.

3

Strain garlic oil through a fine sieve or strainer, pressing the garlic with the back of a spoon to squeeze out all juices.

4

Brush each side of the bread with the garlic oil. Sprinkle the top half with the basil or parsley.

5

Mix the tuna, olives, and capers in another bowl and spread evenly on the bottom of the bread.

6

Top with bell peppers, onion, and tomatoes. Season with salt and pepper, then sprinkle with herbs de Provence, crushing the herbs between your fingers as you do.

7

Wrap well with aluminum foil. Put on an oval dish and weigh down with cutting board topped with cans or some other handy weights. Refrigerate overnight.

8

Serve by cutting portions right through the foil, then unwrap.

Ingredients

 4 large cloves garlic, pressed or chopped
 1/4 cup Tantillo California Extra-Virgin Olive Oil
 1 French baguette or similar Italian loaf
 about 16 inches long and 3 inches wide
 1 or 2 tablespoons chopped basil or parsley
 One 6-1/2 ounce can water-packed Albacore tuna
 12 black olives, preferably oil cured, pitted and halved
 2 tablespoon large capers, drained
 1 large red bell pepper, roasted, seeded, and cut into small strips
 1 small red onion, cut into very thin rings, soaked in ice water 30 minutes, and drained
 2 ripe medium tomatoes, thinly sliced
 Kosher salt and freshly ground black pepper to taste
 1/2 teaspoon herbs de Provence (see tip below)

Directions

1

In a small bowl, mix the garlic and Tantillo California Extra-Virgin Olive Oil and set aside 30 minutes or more while you prepare the remaining ingredients (or steep 10 minutes over very low heat).

2

Halve the bread lengthwise and scoop out some of the fluffy insides.

3

Strain garlic oil through a fine sieve or strainer, pressing the garlic with the back of a spoon to squeeze out all juices.

4

Brush each side of the bread with the garlic oil. Sprinkle the top half with the basil or parsley.

5

Mix the tuna, olives, and capers in another bowl and spread evenly on the bottom of the bread.

6

Top with bell peppers, onion, and tomatoes. Season with salt and pepper, then sprinkle with herbs de Provence, crushing the herbs between your fingers as you do.

7

Wrap well with aluminum foil. Put on an oval dish and weigh down with cutting board topped with cans or some other handy weights. Refrigerate overnight.

8

Serve by cutting portions right through the foil, then unwrap.

Pan Bagna