Pan Bagna
Source of Recipe
By The Culinary Institute of America, From The Culinary Institute of America
Recipe Introduction
In the Provencal language, "pan bagna" means "moist bread." In this lightened version of the classic Mediterranean sandwich, the hard-boiled eggs are extended with fresh breadcrumbs and seasoned with pungent black olives, mustard and a subtle hint of anchovy. For a truly great sandwich, use the best-quality bread you can find.
Ingredient Note: You can make your own mesclun by combining your choice of tender greens, both bitter and mild.
Test Kitchen Tip: To make hard-boiled eggs easier to peel, just before cooking tap the wide end of the egg with the back of a knife to make a hairline crack.
List of Ingredients
3 - large eggs
- - salt, to taste
2 teaspoon olive oil,
1 - sweet onion, large, such as Vidalia, Walla Walla or Maui, thinly sliced
- - freshly ground black pepper, to taste
1 - French baguette, 22-inches long
1 clove garlic, peeled
2 tablespoon reduced-fat mayonnaise
2 tablespoon fresh lemon juice,
2 teaspoon Dijon mustard,
3/4 teaspoon anchovy paste,
2 tablespoon fresh parsley, chopped
6 - imported black olives, pitted and chopped
1 cup mesclun, or lamb's lettuce (mache
Recipe
1 Place eggs in a small saucepan, cover with water and season with salt. Bring to a simmer. Reduce heat to low, cover and simmer for 9 minutes. Drain, then run eggs under cold water for several minutes to cool. Peel eggs. Separate a yolk from one-third of the eggs and set aside for dressing. Coarsely chop the egg white and the remaining whole eggs. Set aside.
2 Meanwhile, in a large nonstick skillet, heat half the oil over medium-low heat. Add onion and season with salt and pepper. Cook, stirring often, until very tender and light golden, 10 to 20 minutes. (Add 1 to 2 Tbsp. water if onions are browning too quickly.) Set aside.
3 Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out the soft bread from the center of each piece, leaving 1/2-inch-thick shells. Place soft bread in a food processor or blender and process to form fine crumbs. Measure out 1/2 cup of crumbs [per recipe serving 4] and reserve. Freeze the rest for another use.
4 With the side of a chef's knife, mash garlic with salt (1/4 tsp. salt per clove of garlic). Transfer to a medium bowl. (Alternatively, mash garlic and salt in a mortar with a pestle.)
5 Add reserved hard-boiled egg yolk and mash with a fork. Whisk in mayonnaise, lemon juice, mustard, anchovy paste and oil. With a rubber spatula, fold in parsley, olives, reserved chopped eggs and breadcrumbs. Season with pepper.
6 To assemble sandwiches, spread caramelized onions over bread shell bottoms. Mound egg mixture over onions. Top with mesclun (or lamb's lettuce) and replace bread tops. (The sandwiches can be wrapped and stored in the refrigerator or in a cooler with ice packs for up to 8 hours.)
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