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Annabel Langbein: The Free Range Cook: Through The Seasons

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Pan Bagna


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Pan Bagna

This French pressed sandwich is usually made with a french stick but it’s also good with turkish bread. Make it ahead of time and sit it under a weight to allow the flavours to soak into the bread. It’s equally good cut into thin slices for finger food or into thicker chunks for a portable picnic treat.

 

Prep time   10 mins + chilling
Serves       2-4

1 loaf turkish bread or french stick

½ cup pesto or tapenade

4 hard-boiled eggs, sliced

1 tbsp capers, chopped

1-2 roasted red peppers, cut into thick strips

salt and ground black pepper

 

Slice the loaf of bread horizontally through the centre. Spread both cut sides with pesto or tapenade. Arrange the egg slices over one half, top with capers and red peppers and season with salt and pepper. Cover with the other half of the bread and wrap tightly in kitchen paper.

Weight the loaf down with something heavy and chill for several hours. To serve, cut into 4-6cm slices with a sharp knife.


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