Pan Bagna

Yield: Makes 4 panini

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Ingredients

check crusty sandwich rolls 4 crusty sandwich rolls

check garlic, peeled and cut in half 2 cloves garlic, peeled and cut in half

check Extra-virgin olive oil Extra-virgin olive oil

check Coarsely chopped basil Coarsely chopped basil

check Coarsely chopped mint leaves Coarsely chopped mint leaves

2 ripe but firm medium tomatoes, sliced

check oil-cured black olives, pitted 8 oil-cured black olives, pitted

check capers 2 teaspoons capers

1 sweet yellow pepper, cored, seeded, membranes removed, sliced into thin rounds

Handful peeled, tender fava beans or canned, drained cannellini beans

check Imported red wine vinegar Imported red wine vinegar

check salt salt

check freshly ground pepper freshly ground pepper

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Directions:

Cut the rolls in half lengthwise. Rub with the cut sides of the garlic cloves and drizzle with olive oil. Layer the remaining ingredients on the bottom half of the rolls in the order listed. Drizzle with olive oil and vinegar. Season with salt and pepper to taste.

Cover with the top half of the rolls. Place a weight on top of the panini and remove after about 30 minutes.

Please note that some ingredients and brands may not be available in every store.