PAN BAGNIA (a Provençal sandwich)
Cut fresh French rolls in half
lengthways. Rub them with garlic.
Spread with stoned black olives,
pieces of red or green sweet
pepper, tomato, and young raw
broad beans. Pour a little olive oil
and vinegar over the rolls, join the
two halves together and put them
under a heavy weight for 30
minutes.
Pan bagnia is served in Provençal
cafés with a bottle of wine when a
game of boules is in progress. The
ingredients vary according to what
is in season, or what is available.
There may be anchovies, gherkins,