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EatingWell
Pan Bagna
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.
EatingWell Test Kitchen
Ingredients
Directions
Tips
Make Ahead Tip: The sandwiches will keep, wrapped in plastic wrap, in the refrigerator or in a cooler with a cold pack for up to 8 hours.
Tips
Ingredient note: You can make your own mesclun by combining your choice of tender greens, both bitter and mild.
Tips
Tip: To make hard-cooked eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the barest simmer for 10 minutes. Pour off hot water and run cold water over the eggs until completely cooled. To peel, crack the shell, then roll egg between your palms to loosen shell. Peel, starting at the large end. Rinse under cold water or dip in water to remove bits of shell.
Nutrition Facts
Per Serving:
159 calories; protein 6.6g; carbohydrates 11.6g; dietary fiber 1.4g; sugars 2.4g; fat 9.6g; saturated fat 1.9g; cholesterol 144.2mg; vitamin a iu 751.7IU; vitamin c 10.7mg; folate 45.5mcg; calcium 43.5mg; iron 1.2mg; magnesium 16.6mg; potassium 187.4mg; sodium 459.8mg; thiamin 0.1mg.
Exchanges:
1/2 vegetable, 1/2 medium-fat meat, 1 fat
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