Mediterranean-style pan bagna

Mediterranean-style pan bagna

Category: Main meal | Serves: 6

Prep time: 30 minutes | Cooking time: None


1 unsliced fresh round crusty loaf (wholemeal if possible)

3 tbsp olive oil

175g (6oz) chargrilled red and yellow peppers in olive oil (from a jar), drained and patted dry (patted dry weight)

8-12 large fresh basil leaves, shredded

250g (9oz) cooked skinless chicken breast, sliced

Freshly ground black pepper, to taste

2 ripe plum or vine-ripened tomatoes, sliced

1 small red onion or 1/3 cucumber, thinly sliced

55g (2oz) mixed baby salad leaves (such as wild rocket, spinach and red chard)

  1. Cut top off loaf of bread; scoop out the centre, leaving a cavity for filling (you can use the inside of the loaf as breadcrumbs, which can be frozen). Brush the inside of the loaf with olive oil.
  2. Arrange the peppers in the base of the loaf and scatter over the basil. Top with chicken; season with black pepper.
  3. Arrange tomato slices on top; season with black pepper. Top with red onion or cucumber slices and salad leaves. Pack ingredients in, pressing down gently on each layer.
  4. Replace top of loaf; press down into place. Wrap tightly in cling film or foil; refrigerate for several hours before serving.
  5. To serve, remove cling film or foil; carefully cut stuffed loaf into wedges.

Cook's tips

  • Use other crusty bread such as baguette or granary cob in place of a round loaf - but go for a wholegrain version if possible.
  • Serve with a mixed green leaf or chopped salad.

Nutritional information

Pan Bagna