Pan Bagnia

A great summer picnic sandwich from Anna Thomas' The New Vegetarian Epicure.



Cut the baguette in half lengthwise. Brush with panini oil, reserving a bit to drizzle on the greens.

Spread the tapenade over the bottom half of the baguette. Top with sliced tomatoes and a sprinkle of kosher salt.

Spread onion on top of tomatoes and top with roasted red pepper.  On top of everything, arrange the arugula. Drizzle remaining panini oil or olive oil if you ran out, and a splash of red wine vinegar, if you desire. Sprinkle another pinch of kosher salt and some fresh ground pepper across the length of the sandwich and replace the top of the baguette.

Press down on the loaf to sort of squash everything together. Wrap tightly and refrigerate (preferably with some weight on top) for about half an hour before serving.

To serve, slice into 2-inch sections with a serrated knife.