PAN BAGNA (PROVENCAL STUFFED SANDWICH LOAF)

PAN BAGNA (PROVENCAL STUFFED SANDWICH LOAF) image

Yield 4 people

Number Of Ingredients 16

1 cup chopped Kalamata or other brine-cured olives
1 6 1/2 ounce jar roasted red peppers, drained, patted dry, and chopped
4 scallions, minced
1 pint cherry tomatoes, seeded and chopped
4 anchovies, rinsed, patted dry, and chopped
3 tablespoons drained capers
1/3 cup minced fresh parsley leaves
1 cup watercress leaves
1 long loaf of Italian or French bread, halved lengthwise
For the dressing:
1 cup packed fresh parsley leaves
1/3 cup packed watercress leaves
1 garlic clove crushed
3 tablespoons fresh lemon juice
4 anchovies, rinsed, patted dry, and minced
1/2 cup olive oil

Steps:

In a bowl, combine the olives, red peppers, scallions, tomatoes, anchovies, capers, parsley, and watercress. Remove the top third of the loaf of bread. Remove the soft interior bread crumb from the loaf, leaving 1/2-inch shell, and reserve 1 cup packed bread crumbs/chunks. Make the dressing: In a food processor mince fine the parsley, watercress, and garlic. Add the reserved bread crumbs, lemon juice, and anchovies, and mince the mixture fine. With the motor running, add the oil in a stream and blend the dressing until it is emulsified. Stir 1/4 cup of the dressing into the olive mixture and spread the remaining dressing on the inside of the bread shell. Mound the filling into the shell, packing it, put the loaf back together and wrap it tightly in foil or plastic wrap. Let the sandwich stand, weighted with a 2-pound weight (I have found a large dictionary or other heavy book works well here), for at least 3 hours. When ready to serve, cut the loaf into 2-inch slices with a serrated knife.