How to Make Easy and Delicious Pan Bagna
This is a deliciously moist picnic dish, lunch dish or anytime snack. It is of Italian origin, designed for workers or employees to take in the jobsites inside the box.
1 red (bell) pepper, halved, cored and deseeded
250 gms sirloin steak, 1 inch thick
1 small white bloomer loaf or French bread
4 tbsp olive oil
2 extra-large tomatoes, sliced
10 black olives, halved
½ piece cucumber, peeled and sliced
6 anchovies, chopped
Salt and pepper to taste
Cover of Hot Barbecue (Hot Series)
1) Cook the bell pepper over a hot barbecue for 15 minutes, turning once. Put it into a plastic bag and seal the bag.
2) Sear both sides of the steak first and then grill for 8 minutes, turning once.
3) When the bell pepper is cool enough to handle, peel and slice it. Cut the steak into thin strips.
4) Cut the loaf of bread lengthways and hollow out each half, leaving a 1 inch crust. Brush both halves very liberally with olive oil.
5) Lay the tomatoes, olives, cucumber, steak strips, anchovies and red bell pepper strips on the bottom half. Season and cover with the top half.
6) Put the Pan Bagna on top of a piece of greaseproof paper (baking parchment). Squash the whole loaf and its filling down well and wrap tightly in clingfilm (plastic wrap). Secure with adhesive tape if necessary. Chill for at least 2 hours. If made in the morning, by lunchtime it will be ready to eat and all the flavors will have combined.
7) Serves 4
Different fillings, such as pates, sausages and other salad items, can be used according to appetite and taste. Mozzarella cheese is good, as it is so moist. Onions give a bit of a zing to the other ingredients. Experiment other types of bread for this recipe: baguette, Arabic bread, pan de sal, etc..