MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Pan Bagna
 Categories: Appetizers, Favorites
      Yield: 6 Servings

      4 md Ripe tomatoes
      1 bn Scallions
      2 md Red onions
      2    Red peppers
      2    Green peppers
    1/2 c  Green olives
      2 tb Capers; drained
    1/2 c  Sour pickles
      2 cl Garlic
      2 oz Anchovies
      1 ts Paprika
           Salt, pepper; to taste
      1 tb Red wine vinegar
      4 tb Olive oil
      1    Loaf French Bread
      2 tb Olive oil (or more)

  Recipe by: Craig Gardiner KNHT09A *NOTE: This must be made a day
  ahead of serving.
        In a large bowl, finely chop tomatoes, scallions, red onions,
  peppers, olives, capers, pickles, garlic and anchovies. Season the
  mixture with  paprika and salt and pepper to taste. Blend in red wine
  vinegar and olive oil.
   Refrigerate for at least 1 hour.
        Split a long, narrow loaf of French bread in half lengthwise as
  equally as possible.  Carefully pull out the soft bread from the
  center, but leave a crust wall at least 1/2 inch thick. Process the
  soft bread in the food processor until finely chopped. Add the bread
  crumbs to the vegetable mixture with 2 tablespoons more olive oil.
  Let rest 20 minutes, then taste again and adjust seasoning, adding
  more oil if it seems dry.
        Stuff loaf with vegetable/bread mixture, so that all interior
  spaces are filled but so that loaf still closes tightly. Tie with
  string to hold everything in place, wrap in foil and refrigerate for
  at least 24 hours.
       Slice loaf into 1-inch slices and serve very cold, 2 or 3 slices
  per person.  This is eaten with a knife and fork. This is also very
  good made in small, individual loaves.

  8/18/96  I didn't use anchovies this time.  I should have used a
  little more oil.

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