The perfect sandwich for summer Recipe by Monte

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Ingredients

version is made with tuna, its close Italian cousin, “Pan Bagna”, can be filled
which can be picked up and eaten with your hands. The original Pan Bagna makes it almost
and use canned tuna. But please find the best can you can. It will make all the
2 ripe tomatoes, cored and thinly sliced crosswise
Kosher salt, to taste
1 (5-oz.) can olive oil-packed tuna, drained
4 scallions, thinly sliced
½ small red bell pepper, stemmed, seeded, and
thinly sliced into 2" lengths
⅓ cup extra-virgin olive oil
1 tbsp. Dijon mustard
1 (7") round rustic bread loaf, split
(about 20 oz.)
1 small bulb fennel, cored and thinly sliced
crosswise
1 small cucumber, thinly sliced crosswise
2 hard-boiled eggs, thinly sliced crosswise
8 oil-cured anchovies, drained
10 salt-cured black olives, pitted and halved
Freshly ground black pepper, to taste
1. Sprinkle tomato slices liberally with salt and transfer to

View Full Recipe at CHEWING THE FAT