Pan Bagna

Yield:
Makes 4 panini

Ingredients:

  1. 4 crusty sandwich rolls
  2. 2 cloves garlic, peeled and cut in half
  3. Extra-virgin olive oil
  4. Coarsely chopped basil
  5. 2 ripe but firm medium tomatoes, sliced
  6. 8 oil-cured black olives, pitted
  7. 2 teaspoons capers
  8. 1 sweet yellow pepper, cored, seeded, membranes removed, sliced into thin rounds
  9. Handful peeled, tender fava beans or canned, drained cannellini beans
  10. Imported red wine vinegar
  11. salt
  12. freshly ground pepper
  13. Coarsely chopped mint leaves
Directions:

Cut the rolls in half lengthwise. Rub with the cut sides of the garlic cloves and drizzle with olive oil. Layer the remaining ingredients on the bottom half of the rolls in the order listed. Drizzle with olive oil and vinegar. Season with salt and pepper to taste.

Cover with the top half of the rolls. Place a weight on top of the panini and remove after about 30 minutes.


TDS 3