posted by Sue Freeman 09-27-98 3:18 PM
Connie's Pan Bagna Sandwich
Serves 3-4
1 long french baguette, split in half lengthwise
1 garlic clove, halved
4-6 Tablespoons extra virgin olive oil, divided
3-4 ripe tomatoes, thinly sliced
salt and ground black pepper
1 small green pepper, julienned
2 oz. Gruyere cheese, thinly sliced
a few pitted black olives, sliced
6 fresh basil leaves
Rub the cut surface of the bread with the garlic and discard the clove.
Brush half of the olive oil on both halves of the bread.
Lay the tomato slices on top, season well, and top with the
green pepper. Drizzle over the remaining oil.
Top the tomatoes and peppers with the cheese,
olives and basil leaves. Sandwich the loaf together firmly and wrap it in plastic wrap for an hour or more.
Serve cut diagonally in thick slices.