Moby's Pan Bagna
Source of Recipe
Moby
Recipe Introduction
Makes 1 generous sandwich
For a more traditional pan bagna, Moby likes to add vegetarian pepperoni slices. This recipe is adapted from "Teany Book," by Moby and Kelly Tisdale (Viking Studio).
List of Ingredients
For the tapenade:
15 pitted kalamata olives (may substitute other black olives)
1/2 tablespoon olive oil
1 clove garlic
For the sandwich:
One 6-inch-long, narrow ciabatta bread, halved lengthwise (may substitute French bread)
1/4 cup finely chopped red onion (may slice thinly instead)
3 plum tomatoes, thinly sliced
Salt and freshly ground black pepper
1 roasted red and/or yellow pepper (may use jarred)
1 small bunch of arugula (about 1/2 cup), rinsed well and dried
1 small bunch of fresh basil
1 to 1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
Recipe
For the tapenade: In a food processor or blender, combine the olives, oil and garlic, blending until combined; the consistency will be coarse enough to see olive pieces. Set aside.
For the sandwich: Spread the tapenade on the bottom layer of the ciabatta. Layer the following, in order: onion, tomatoes, salt and pepper to taste, red and/or yellow pepper, arugula and basil. Drizzle the vinegar on top of the layers of vegetables, then drizzle the oil on the soft side of the top piece of bread.
Close the sandwich and press down on it. Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 1 day.
Per serving: 519 calories, 7 g protein, 49 g carbohydrates, 35 g fat, 0 mg cholesterol, 3 g saturated fat, 1,087 mg sodium, 6 g dietary fiber
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