Moby's Pan Bagna

Provided by Slashfood

☆☆☆☆☆

Read Reviews (0)
Review This Recipe

Viewed 28 Times

Prep: 10 mins
Cook: 20 mins
Ready in: 30 mins

Serves:

Ingredients

15 pitted kalamata or other black olives
1 1/2 tbsp olive oil
1 clove garlic
1 6-inch-long, narrow ciabatta (or French) bread, halved lengthwise
1/4 cup red onion, finely chopped or thinly sliced
3 plum tomatoes, thinly sliced
1 oasted red and/or yellow pepper (may jarred)
1 small bunch arugula (about ½ cup), rinsed well and dried
1 small bunch fresh basil
1 1/2 tbsp balsamic vinegar

Cooking Instructions

For the tapenade: In a food processor or blender, combine the olives, 1/2 tbsp olive oil, and garlic, blending until combined; the consistency should 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, and 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. Serves 1.