Pan bagna

Pan bagna

This recipe makes an easy picnic lunch. Make the sandwich thicker than you think you might be able to bite because you squish the vegetables together when you wrap it.

Take a hike to get part of your 10,000 steps per day and reward yourself with this wonderful and nutritious sandwich.

Servings: 1 sandwich


  • 15 pitted Kalamata olives
  • 1 clove garlic
  • 1/2 tablespoon olive oil
  • 1 6-inch long piece of ciabatta bread, halved lengthwise
  • 1/4 cup thinly sliced red onion
  • 3 small tomatoes, thinly sliced
  • Salt and freshly ground black pepper
  • 1 roasted red or yellow pepper (from the jar makes it easier)
  • About 1/2 cup arugula leaves
  • 1 small bunch fresh basil
  • 1-1/2 tablespoons balsamic vinegar


  1. To make the tapenade, blend the pitted olives, garlic, and 1/2 tablespoon olive oil in a food processor leaving small chunks of olive.
  2. To make room for vegetables, hollow out a little of the inside of the cut bread and eat it.
  3. Spread the tapenade on the bottom layer of bread. Layer the red onion, tomatoes, salt and pepper to taste, red or yellow pepper, arugula, and basil.
  4. Sprinkle with balsamic vinegar. Drizzle the top piece of bread with a little olive oil.
  5. Wrap the sandwich tightly in plastic wrap and refrigerate for 1 hour to overnight.