Pan Bagna

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 4
• 1 crusty italian roll, cut in half
• 3/4 cup cannellini beans, drained and rinsed
• 1/4 cup vegan pesto or 1/4 cup vegan pesto or 1/4 cup basil-pesto dressing
• 6 artichoke hearts, marinated,drained and chopped
• 2 -3 roasted red peppers, sliced in strips
• 1/3 cup chopped or sliced black olives or 1/3 cup green olives
• 1 large tomatoes or 2 small tomatoes, sliced
• 1/4 cup crumbled feta (omit if you are vegan)
• 1 reconstituted sun-dried tomatoes or 1 sun-dried tomato packed in oil
• 1/2 clove garlic, chopped
• 1 1/2 teaspoons chopped red onions
• 1 dash sugar
• 1 dash salt
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• black pepper

Recipe

• 1 blend all vinegrette items in blender, blend,.
• 2 adjust seasonings as needed.
• 3 pull some of the bread out to make a"shell" to hold the fillings.
• 4 blend the beans and the basil pesto until smooth, spread on both halves of bread.
• 5 layer artichokes, red peppers, tomatoes, olives and feta if using.
• 6 drizzle with vinegrette.
• 7 sprinkle with italian seasonings, parsley and oregano if desired.
• 8 wrap, place on a plate and weight down to press for a few hours in the fridge.
• 9 enjoy.
• 10 btw, you don't have to press the sandwich.