Pan-banya (Layered sandwich in bread)
8 servings
30 minutes
Pan-bagnat is a magnificent gastronomic creation from Mediterranean cuisine, inspired by Thai flavors. This layered sandwich in bread combines tender mozzarella, spicy salami, aromatic ham, and refreshing arugula to create a multi-layered symphony of tastes. Sun-dried tomatoes and capers add rich, slightly tangy notes to the dish, while balsamic vinegar and olive oil enhance its sophistication. A special texture is achieved through the bread crust that holds the filling and absorbs all the aromas. Pan-bagnat is perfect for picnics, travel, or lunch on a warm summer day. Wrapped in film, it becomes even tastier as the ingredients meld together, offering a rich and intense flavor with each bite.
1
Cut off the top of the bread and remove the crumb to form a shape from the crust.
2
Brush the inside surface of the bread with olive oil.
- Extra virgin olive oil: 4 tablespoons
3
Slice the mozzarella into rounds.
- Mozzarella cheese: 250 g
4
Line the bottom and sides of the bread with salami, then layer with mozzarella, top with sun-dried tomatoes, then ham, arugula, and halved pitted olives (press each layer down and lightly salt and pepper).
- Salami: 200 g
- Mozzarella cheese: 250 g
- Sun-dried tomatoes: 10 pieces
- Ham: 200 g
- Rocket (arugula): 100 g
- Green olives: 50 g
- Sea salt: to taste
- Ground black pepper: to taste
5
Sprinkle everything with capers and drizzle with olive oil and balsamic vinegar.
- Capers: 30 g
- Extra virgin olive oil: 4 tablespoons
- Balsamic vinegar: 1 teaspoon
6
Cut the tomato into wedges, removing the flesh and seeds, and place it inside the bread, then add basil leaves on top.
- Oxheart (beefsteak) tomatoes: 1 piece
- Basil: 1 bunch
7
Cover the stuffed bread with the top and wrap it in plastic wrap.
- White bread: 1 piece
