Pan bagnai simple

Name: Pan bagnai simple
Cuisine: French
Ingredients: 12 anchovy fillets; 2 stalks celery, thinly sliced; 6 basil leaves, cut in slivers; 1 small red onion, sliced; 12 black olives; freshly ground black pepper; 4 large tomatoes, sliced; 1 round loaf of bread; extra-virgin olive oil

Preparation info

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

1 round loaf of bread
extra-virgin olive oil
freshly ground black pepper
4 large

Europe
France
Provence
Sandwich
Fish course
Pescatarian

Method

Cut the loaf in half crosswise. With your fingers, pull out some of the soft bread from inside the two halves. Moisten the insides of the two halves of the loaf generously with olive oil.

Season with freshly ground black pepper.

Place the tomato slices on one of the loaf sections. Top with onion slices. Sprinkle with black olives, celery slices and slivered basil. Top with the a