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Pan Bagna

Pan Bagna

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

This Italian classic combines rustic artisan bread with a hearty Mediterranean filling.
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  • 2 tbsp olive oil
  • 2 chicken breast fillets
  • 1 garlic clove
  • 100g button mushrooms , halved
  • 1 orange pepper , deseeded and finely sliced
  • ½ pack sweetfire beetroot, sliced
  • 1 Sourdough loaf
  • 20 basil leaves

Recipe tips / Prepare ahead

You will need 1 ball of string for this recipe.


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.

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.

Step 3

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

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.)

Step 5

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

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.

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.

Step 8

To serve, remove the string and cut into wedges.

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