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Pan Bagna

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

Your rating: None Average: 3.4 (7 votes)

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.



READER'S COMMENT:
"This receipe made a very tasty and quick lunch. I did not use the anchovy as indicated but none the less enjoyed the sandwich Thanks for sharing! Hemant "
Pan Bagna Recipe

1 Review for Pan Bagna

04/15/2010
Anonymous

This receipe made a very tasty and quick lunch. I did not use the anchovy as indicated but none the less enjoyed the sandwich
Thanks for sharing!
Hemant

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