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PAN BAGNAT — ITALIAN COUNTRY LOAF

List of Ingredients




ITALIAN COUNTRY LOAF SANDWICH WITH CRAB, HARD-COOKED EGG, TOMATOES & DIJON MUSTARD VINAIGRETTE

Yield: Six servings

1 round loaf crusty bread, about 1 — 1 ½ pounds
For the dressing
2 clove garlic, minced
1 medium shallot, minced
¼ cup + 2 Tablespoons red wine vinegar
Coarse grained salt & cracked black pepper
½ cup extra virgin olive oil
For thecrab
2 cans crab packed in water
2 teaspoons capers, rinsed and roughly chopped
2 Tablespoons roughly chopped fresh herbs such as parsley, basil and mint
¼ cup thinly sliced green onions, whites only (about two green onions)
For the sandwich filling
½ pound green beans, blanched
3 hard-boiled eggs, peeled and sliced
4 medium tomatoes, cored and cut into ½” thick slices
½ cup loosely packed fresh herbs such as parsley, basil and mint
Directions
Slice bread in half horizontally. Remove some of soft center of bread to make loaf hollow. Set aside. Reserve bread stuffing for another use. Prepare the dressing. In a small mixing bowl, place garlic, shallots and red wine vinegar. Let stand 30 minutes. Whisk in salt, pepper and olive oil. Taste and adjust seasonings. Set dressing aside.
Prepare thecrab — In a small bowl, combine crab, capers, chopped herbs and green onions. Pour roughly one fourth of dressing overcrab. Stir until combined. Let stand. Toss green beans with about one fourth dressing. Set aside.
Assemble the sandwich — Drizzle approximately one fourth dressing over bottom half of bread. Cover bottom half of bread with one layer of tomato slices, followed by one layer of fresh herbs, one layer ofcrab, one layer of egg slices and finally one layer of green beans. Repeat until all ingredients are used up, finishing with a layer of tomatoes. Drizzle remaining dressing over inside top half of bread. Place top half of bread over sandwich. Press together and wrap tightly in plastic wrap. Place on cookie sheet with lip (to catch any juices that may escape). Press the sandwich two hours or more by placing heavy cans on top. Turn sandwich over once during pressing process. Cut into equal wedges as you would a pie and serve.

Recipe




" This is a great thing to do on an evening when you’ve got a few minutes to spare. Make tomorrow’s dinner today. Create enough “leftovers” throughout the week to build this sandwich on the weekend. Don’t follow this recipe if you’ve got ideas of your own. Try sliced cucumbers, grilled vegetables, cooked chicken or salami instead of tuna and egg. "