Egg and Anchovy Layered Sandwich

Egg and Anchovy Layered Sandwich


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A Mediterranean sandwich called a pan bagna, often prepared in a hollowed out round loaf. A fantastic picnic lunch.

Elaine Russell

Serves: 4 

  • 4 medium eggs
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, crushed
  • 1 large French bread loaf, about 225g
  • 3 ripe tomatoes, sliced
  • 1 red or yellow capsicum, or a mixture of both, deseeded and very thinly sliced
  • 1/2 red onion, very thinly sliced
  • 8 anchovy fillets, halved lengthways
  • 1 tablespoon capers, drained
  • 1/4 cup fresh basil
  • pepper to taste

Preparation:20min  ›  Cook:20min  ›  Extra time:40min  ›  Ready in:1hour20min 

  1. Place the eggs in a saucepan with enough cold water to cover them. Bring to the boil, then turn off the heat and cover the pan, letting the eggs cook gently for 20 minutes. Drain and rinse the eggs under cold running water to cool them quickly. Peel and slice.
  2. Stir the oil and garlic together in a small bowl. Cut the bread open along its length, keeping it still attached along one side, like a hinge. With the loaf opened out flat, brush the garlic-flavoured oil all over the cut sides.
  3. Layer the egg slices, tomatoes, capsicum, onion and anchovies in the bread stick, scattering the capers and basil leaves among the layers. Make sure that each ingredient is evenly distributed along the loaf. Season with pepper, then close up the loaf and wrap in plastic wrap.
  4. Leave to cool at room temperature for about 1 hour (or up to 3 hours in the refrigerator). Cut into four equal pieces before serving.

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