Almonds, Anchovies, and Pancetta by Cal Peternell

Author:Cal Peternell
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2018-06-26T00:00:00+00:00

PAN BAGNAT

If, like me, you used to like it when your pb&j got smashed in your lunch box, actually preferred the jelly-marinated and peanut butter–infused slices that resulted from a couple of hours wedged under a math book, then you’ll probably love pan bagnat. Somewhere between muffaletta and panzanella, pan bagnat is a summer sandwich you build, then crush, like a sandcastle.

Makes 4 to 6 servings

1 almond-size garlic clove

Kosher or sea salt

One 2-ounce can anchovy fillets (10 to 12 fillets), drained

1 teaspoon red wine vinegar

Freshly ground black pepper

¼ cup good olive oil

A rustic loaf of bread

3 or 4 hard-boiled eggs, sliced

1 large red, orange, or yellow bell pepper, seeded and thinly sliced

1 large ripe tomato, thinly sliced

1 cucumber, thinly sliced

1 small red onion, thinly sliced

1 cup black olives, preferably Niçoise, pitted and roughly chopped

1 cup basil leaves

2 handfuls arugula leaves (optional)

One 5-ounce can tuna, drained, or albacore cooked in olive oil (see Penne alla Tuna-nesca; optional)

To make the dressing, pound the garlic and a pinch of salt with a mortar and pestle until nearly liquid. Add the anchovies and pound to a paste. Add the vinegar and grind in some black pepper, then stir in the olive oil. Set the dressing aside.

Split the loaf lengthwise. If it is a dense-crumbed loaf, you may want to tear out some of the insides. Give the dressing a good stir and spread about half of it on the cut sides of the loaf halves. Layer on the hard-boiled egg slices, pepper, tomato, cucumber, red onion, olives, basil, and arugula leaves, if using, onto one half of the loaf. Add the tuna, if using, drizzle evenly with the remaining dressing, and top with the other half of the loaf. Wrap the sandwich tightly in plastic wrap, waxed paper, or foil and press under a math book, or other weight, for at least 30 minutes and up to 4 hours. If the juices leak out onto your homework, well, that’s your excuse for why you didn’t turn it in.

Variation: When I don’t feel like eating tuna, but want a similar substantive ingredient, I add pan-roasted slices of eggplant instead.

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