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Pan Bagna

http://www.eatingwell.com/recipes/pan_bagna.html

From EatingWell:  March/April 1997, The Essential EatingWell Cookbook (2004)

In the Provencal dialect, "pan bagna" means "moist bread." In this lightened version of the classic Mediterranean sandwich, a filling of hard-boiled eggs is 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.

4 sandwiches | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Hard-boil eggs (see Tip). Peel when cool enough to handle. Set aside one of the yolks for the dressing. Coarsely chop the remaining eggs.
  2. Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium-low heat. Add onion; season with salt and pepper. Cook, stirring often, until very tender and light golden, 10 to 20 minutes. (Add 1 to 2 tablespoons water if onions are browning too quickly.)
  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 (reserve the rest for another use).
  4. Mash garlic with 1/4 teaspoon salt with the side of a chef's knife. Transfer to a medium bowl. (Alternatively, mash garlic and salt in a mortar with a pestle.) Add reserved egg yolk and mash with a fork. Whisk in mayonnaise, lemon juice, mustard, anchovy paste and remaining 1 teaspoon oil. Fold in parsley, olives, reserved chopped eggs and breadcrumbs. Season with pepper.
  5. To assemble sandwiches, spread the caramelized onions over the bread-shell bottoms. Mound the egg mixture over the onions. Top with mesclun (or lamb's lettuce) and replace bread tops.

Nutrition

Per sandwich : 165 Calories; 10 g Fat; 2 g Sat; 4 g Mono; 163 mg Cholesterol; 11 g Carbohydrates; 6 g Protein; 1 g Fiber; 443 mg Sodium; 184 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 vegetable, 1/2 medium-fat meat, 1 fat

Tips & Notes