From Daniel Anny � A Touch of Class Hair Salon, Largo, Florida
PAN BAGNA
(SUMMER SANDWICH
On the FRENCH RIVIERA)
IN NICE ,CANNES OR MONACO, EVERYONE BRINGS A PAN BAGNA SANDWICH , WHEN THEY GO TO THE BEACH. IT'S A TRADITION!!!!!
THE BREAD MUST BE VERY CRUNCHY,( NOT A FRENCH BAGUETTE BECAUSE ITS TOO NARROW.) FIND A LONG BREAD WITH A ROUND SHAPE AND A CRUNCHY CRUST)
SLICE THE BREAD LONG WAYS
PREPARE OLIVE OIL SEASONED WITH SALT AND PEPPER IN A FLAT DISH THAT WILL HOLD
THE BREAD .
SOAK THE INSIDE OF THE BREAD IN YOUR OLIVE OIL JUST LONG ENOUGH TO SEASON
IT. THIS IS WHERE THE NAME COME FROM , "PAN BAGNA"
WHICH MEANS: SOAK BREAD.)
ON ONE SIDE OF THE BREAD, LINE UP :SOME
ROMAINE LETTUCE,
SLICES OF TOMATOES, SLICES OF ONIONS, CELERY BRANCHES AND BLACK OLIVES.
TOP OFF WITH A LARGE AMOUNT OF TUNA .(WE USE TUNA IN OLIVE
OIL, BUT TUNA IN WATER WILL DO.) ADD MORE SALT OR
PAPER AT YOUR DISCRETION.
TOP OFF WITH YOUR OTHER SLICE OF BREAD. CRUNCHY SIDES SHOULD ALWAYS BE TO THE OUTSIDE. NOW YOU HAVE A PAN BAGNA.
IF YOU VISIT NICE, AND GO TO THE OLD TOWN, LOOK AT THE FLOWER MARKET. YOU'LL SEE EVERYWHERE, VENDORS OF THIS FAMOUS SANDWICH. (IF YOU CAN'T MAKE THE TRIP THIS YEAR, THIS WILL BRING A LITTLE BIT OF FRANCE TO YOU. ENJOY!!! DANNY)
