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    Pan Bagna

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    Pan Bagna

    An exotic Provençal name for a simple but stunning idea - a sort of tuna salad sandwich wrapped in foil and eaten when the delicious juices have soaked into the bread. It makes a perfect picnic dish.

    • Preparation time: 40 minutes
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Serves: 8


    • 1 Waitrose Ciabatta Loaf
    • Waitrose Extra Virgin Olive Oil
    • 75g artichoke heart, sliced
    • 75g Waitrose Grilled Aubergines
    • 75g Waitrose Roasted Peppers
    • 75g Waitrose Sundried Tomatoes
    • 6-10 anchovy fillets


    1. Split the ciabatta in half lengthways and brush each side with olive oil.
    2. Arrange the artichoke, aubergine, roasted peppers and sundried tomatoes on one half of the loaf. Top with the anchovy fillets and season.
    3. Place the other half of the loaf on top and press firmly together. Wrap in some clingfilm, weight down with a chopping board and leave for 1 hour. Unwrap and cut into 2.5cm slices to serve.

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