Pan bagna

Contributed by Preston Maring, MD

Pan bagna
West L.A. Kaiser Permanente joins Baldwin Park, Fontana and Harbor City in establishing a farmers' market. Dr. Howard Fullman is the Area Medical Director at the medical center and reports the market "has been a huge success in improving ambience, morale and promoting our brand image." This week's 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. The first of the season's tomatoes have arrived at the market. These and some of the other ingredients are available fresh and locally grown. Take a hike to get part of your 10,000 steps per day and reward yourself with this wonderful and nutritious sandwich.


  • All amounts are per sandwich
  • For the tapenade
  • 15 pitted Kalamata olives (at 0.5 gm of fat per olive = 7.5 gm good fat)
  • 1 clove garlic
  • 1/2 Tbsp olive oil
  • For the sandwich
  • 1 6”-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 Tbsp balsamic vinegar
  • A little olive oil to drizzle


Blend the pitted olives, garlic and 1/2 Tbsp olive oil in a food processor leaving small chunks of olive. To make room for vegetables, hollow out a little of the inside of the cut bread and eat it. 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. Sprinkle with balsamic vinegar. Drizzle the top piece of bread with a little olive oil. Wrap the sandwich tightly in plastic wrap and refrigerate one hour to overnight.

Nutrition information (per serving)