Layer slices of tomatoes	Pan Bania

---

Pan Bania

Source: St. Louis Post-Dispatch, January 2, 1983

Yield: 4 sandwiches

---

Ingredients

• 4 large, round bread rolls about 3 inches in diameter

• 4 Tbsp olive oil

• 1/2 clove garlic, pressed

• 4 small new potatoes, boiled

• 2 tomatoes, sliced

• 1 head Boston lettuce, torn into pieces

• 8 capers

• 8 black olives, pitted

• 1 hard-cooked egg, chopped finely

• Vinaigrette dressing (prepared with vegetable oil, vinegar and Dijon-style mustard)

• 2 anchovies (optional)

---

Preparation

Halve rolls and scoop out insides of each half with serrated knife forming 8 bread shells; reserve scooped-out bread crumbs for another recipe.

Brush inside of bread shells with olive oil and garlic mixture.

Layer slices of potatoes and tomatoes, lettuce pieces, capers, olives and chopped egg in each of 4 hollowed roll halves.

Pour 1 tablespoon of vinaigrette dressing over each "salad." One-half anchovy may be added to each sandwich, if desired.

Place top on each filled roll.

Refrigerate sandwiches at least 1 hour to allow the bread to soak up the flavors of the salad.