Pan Bagna

Ingredients

For each serving:

• 1 garlic clove, peeled and chopped
• Pinch of salt
• 3 tablespoons good-quality olive oil
• 1 tablespoon red wine vinegar
• 4 or 5 very thin slices onion
• 4 or 5 thin slices red, ripe tomatoes
• 2 or 3 sliced radishes
• 3 or 4 pitted black Mediterranean-style olives
• 2 to 3 tablespoons well-drained canned tuna
• 6 anchovy fillets

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    237 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 14 milligrams cholesterol; 653 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Cut roll in half and, using a fork, scrape away some of the bread crumbs from the middle of each half, leaving more room for sandwich ingredients.
2. With the flat blade of a knife, mash garlic to a paste with the salt. Mix with olive oil and vinegar and coat the open side of each half of the roll with the mixture. Set aside for about 20 minutes to let the bread get impregnated with the oil and vinegar.
3. On bottom half of roll, layer onions, tomatoes, radishes and olives. Sprinkle the flaked tuna over the top and arrange the anchovy fillets in a lattice pattern.
4. Place top half on the sandwich. Weight the sandwich down to press ingredients together and set aside for an hour or longer. Just before serving, remove weights and cut sandwich in half.

• This sandwich can also be made on a long loaf, like a very crusty baguette, which can then be cut into serving-sized slices.

30 minutes, plus sitting time