Pan Bagna. A 'posh' word for picnic loaf

Really pan bagna isn't a posh word its a French word. I don't really get why just because you say something in French it is deemed posh. I'm sure the French don't see it that way. To them it's just French.

I think that's quite enough about the French and poshness. Lets move onto the important business of pan bagna's picnic loaves.

I love bread, but bread doesn't like me. Bread = carbs and that  ='s calories.
I'd been wanting to try this recipe for ages, but the bread issue always made me close the recipe book.
Until I actually read it all the way through and realised you scoop most of the bread out!
That's right all the yummy goodness bad stuff in the middle is scooped out and thrown in your freezer for that time that only fresh breadcrumbs will do.
In its place?
A mix of tuna, grilled peppers, sundried tomatoes and natural yoghurt.
That's my version. Really you can squeeze anything you like into it.

Tuna Pan Bagna

Calories - 297 per serving
Serves - 2
Ingredients -
2 crusty bread rolls (just use your favourite)
2 tbsp natural yoghurt
1 clove garlic, crushed
Salt and pepper
1 tsp dried mixed herbs
6 small peppers or 2 big ones (you can of course use jarred roasted peppers, just dab off most of the oil)
6 cherry tomatoes (or) 3 sundried tomatoes
Tin of tuna

Method -
Halve the tomatoes and quarter the peppers. Place them on a baking tray. Spray with cooking spray and season. Cook on gas mark 6 for 30 mins, until roasted. Leave to cool.
Mix the natural yoghurt, garlic and dried mixed herbs.
Scoop out the bread from the inside of the roll until you have a hollow shell. Save the inside for making fresh breadcrumbs on another day.
Layer a quarter of the peppers and tomatoes in the roll and spoon on some of the yoghurt mixture. Add half a tin of tuna, and another spoon of the yoghurt mixture. Finish with the rest of the peppers and tomatoes and a spoonful of the yoghurt mixture.
If it looks like everything won't fit just squash it down.
Put the top of the roll on and wrap very tightly in cling film. This ensures that when you unwrap it the sandwich doesn't fall apart.

The best thing about this recipe?
It tastes better the longer you leave it. Make it in the evening, leave overnight in the fridge and take it to work the next day. So yummy!

Let you culinary imagination run wild and give this a go.
It really is so simple and quick.


Miss C Flash said...

I think 293 calories per serving makes this super healthy x

New Life in Spain said...

I saw these Pan Pagnat all over Provence when I visited recently. I need to stay off bread due to gluten-intolerance but they looked so yummy! And yours sound yummy... Ah, how I used to love bread!

Mandy@OrangeAutumn said...

This looks fantastic!! I love the picture too. Eating pretty looking food makes me happy :)

Julie Marie said...

you crack me up. i love how you typed yummy goodness and replaced it with bad stuff =) hilarious!

Vanisha @ Vanishas Life In...Australia said...

I'm waiting for the weather to warm up and then it'll be picnics every week! xoxox

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