Pan Bagna

Yield: Makes 4 panini

Ingredients

4 crusty sandwich rolls

2 cloves garlic, peeled and cut in half

Extra-virgin olive oil

Coarsely chopped basil

Coarsely chopped mint leaves

2 ripe but firm medium tomatoes, sliced

8 oil-cured black olives, pitted

2 teaspoons capers

1 sweet yellow pepper, cored, seeded, membranes removed, sliced into thin rounds

Handful peeled, tender fava beans or canned, drained cannellini beans

Imported red wine vinegar

salt

freshly ground pepper

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Directions:

Cut the rolls in half lengthwise. Rub with the cut sides of the garlic cloves and drizzle with olive oil. Layer the remaining ingredients on the bottom half of the rolls in the order listed. Drizzle with olive oil and vinegar. Season with salt and pepper to taste.

Cover with the top half of the rolls. Place a weight on top of the panini and remove after about 30 minutes.

Please note that some ingredients and brands may not be available in every store.