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Pan Bagna

Pan Bagna

By OcadoLife
This Italian classic combines rustic artisan bread with a hearty Mediterranean filling.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 1 orange pepper, deseeded and finely sliced
  • 1 sourdough loaf
  • 2 chicken breast fillets
  • 2 tbsp of olive oil
  • 0.5 pack of sweetfire beetroot, sliced
  • 20 basil leaves
  • 1 garlic clove
  • 100 g of button mushrooms, halved

Method

8 steps

  1. Step 1

    Heat half the oil in a frying pan. Add the chicken and fry for about 8-10 minutes until cooked through, turning half way. Remove from the pan and set to one side.

  2. Step 2

    Add the remaining oil to the pan and cook the mushrooms with the garlic until tender. Remove from the pan and set to one side.

  3. Step 3

    Add the peppers to the pan and cook for about 5 minutes until softened, then remove from the heat.

  4. Step 4

    Cut the top off the bread and scoop out the centre, leaving a cavity for the filling. (The inside can be used as breadcrumbs in another dish or frozen for use at a later date.)

  5. Step 5

    Now pack the peppers into the base of the loaf, followed by the basil.

  6. Step 6

    Thickly slice the chicken and place on top of the basil, followed by the beetroot slices and the mushrooms, seasoning well between each layer.

  7. Step 7

    Now replace the top of the loaf and squash it down into place. Tie securely with string and pop it back into the bag the bread came in. Place a heavy weight on top of the bread and then leave in a cool place for about 2 hours.

  8. Step 8

    To serve, remove the string and cut into wedges.