Pan Bagna

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.

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Nutrient	Quantity
Total fats	35.5915 g
Protein	9.7442 g
Carbohydrates	34.2503 g
Energy	482.755 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3203 g
Water	419.7086 g
Aspartic acid	0.7635 g
Calcium, Ca	265.58 mg
Lutein + zeaxanthin	233.7 g
Fiber, total dietary	6.2955 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	820.78 g
Niacin	1.7416 mg
Vitamin A, RAE	123.315 g
Arginine	0.4735 g
Riboflavin	0.4175 mg
Tocopherol, beta	0.0479 mg
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	2.3236 g
Sodium, Na	367.05 mg
Fatty acids, total saturated 16:1 undifferentiated	0.485 g
Total lipid (fat)	35.5915 g
Manganese, Mn	0.5737 mg
Fructose	6.7702 g
Proline	0.5743 g
Fatty acids, total saturated 16:0	5.0992 g
Fatty acids, total saturated 8:0	0.2048 g
Sucrose	2.376 g
Choline, total	33.038 mg
Sugars, total	18.9034 g
Serine	0.5389 g
Fatty acids, total saturated 10:0	0.7414 g
Fatty acids, total saturated 18:0	1.1095 g
Vitamin B-6	0.6111 mg
Selenium, Se	7.038 g
Ash	3.7817 g
Vitamin D	6 IU
Fatty acids, total saturated 18:1 undifferentiated	20.8192 g
Pantothenic acid	0.8287 mg
Phenylalanine	0.3649 g
Copper, Cu	0.2217 mg
Betaine	0.449 mg
Thiamin	0.2385 mg
Retinol	46.875 g
Methionine	0.1548 g
Iron, Fe	1.5311 mg
Carbohydrate, by difference	34.2503 g
Phosphorus, P	244.99 mg
Folate, total	84.945 g
Tocopherol, gamma	0.4425 mg
Fatty acids, total saturated 4:0	0.2906 g
Lycopene	4682.86 g
Alanine	0.3411 g
Cholesterol	33.375 mg
Valine	0.487 g
Fatty acids, total saturated 18:2 undifferentiated	2.9381 g
Glycine	0.134 g
Carotene, alpha	183.82 g
Glucose (dextrose)	8.2142 g
Fatty acids, total saturated 14:0	1.045 g
Zinc, Zn	1.8276 mg
Isoleucine	0.3708 g
Fatty acids, total saturated 12:0	0.4346 g
Fatty acids, total polyunsaturated	3.2584 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.6332 g
Tocotrienol, alpha	0.1142 mg
Vitamin A, IU	1679.245 IU
Folate, DFE	84.945 g
Tryptophan	0.1205 g
Vitamin C, total ascorbic acid	43.162 mg
Phytosterols	108.41 mg
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.2149 g
Tyrosine	0.3108 g
Vitamin B-12	0.6338 g
Vitamin K (phylloquinone)	32.2925 g
Fatty acids, total saturated	9.4861 g
Histidine	0.2097 g
Fatty acids, total monounsaturated	21.5209 g
Threonine	0.3408 g
Folate, food	84.945 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin D (D2 + D3)	0.15 g
Vitamin D3 (cholecalciferol)	0.15 g
Vitamin E (alpha-tocopherol)	4.974 mg
Magnesium, Mg	53.44 mg
Lysine	0.6039 g
Potassium, K	829.195 mg
Cystine	0.0581 g
Fluoride, F	6.826 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 dash	0	0	0
Salt	1 dash	0	0	0
Garlic	0.5 clove	2.235	0.4959	0.0075
Olive oil	2 tablespoons	238.68	0	27
Tomato	1	32.76	7.0798	0.364
Balsamic vinegar	1 tablespoon	14.08	2.7248	0
black pepper	0	0	0	0
red pepper	2	0	0	0
artichoke heart	6	0	0	0
cannellini bean	0.75 cup	0	0	0
red onion	1.5 1/2	96	22.416	0.24
black olive	0.33 cup	0	0	0
italian	1	0	0	0
feta	0.25 cup	99	1.5338	7.98
sun tomato	1	0	0	0
vegan pesto	0.25 cup	0	0	0