Pan Bagna

• 1 large country-type, roundish bread loaf (about 1 pound)
• 13 cup virgin olive oil
• 1 1/2 cups basil leaves
• 2 very ripe tomatoes (about 3/4 pound), thinly sliced
• 1 cucumber (8 to 10 ounces), peeled and thinly sliced
• 3 cloves garlic, peeled and thinly sliced
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons vinegar

1. Cut the bread loaf in half horizontally and sprinkle the cut surface of each half with the olive oil.
2. Cover with the basil leaves and arrange the tomato slices, the cucumber slices and then the garlic slices on top, distributing them evenly on both bread halves.
3. Sprinkle with the pepper, salt and vinegar.
4. Join both halves together and press the bread under a 5-to-6-pound weight for at least a few minutes, but longer if possible, to allow the vegetable juices to blend with the oil and seasonings.
5. Cut into 6 large wedges and serve.
6. This is an excellent lunch sandwich.

countrytype, virgin olive oil, basil, very ripe tomatoes, cucumber, garlic, freshly ground black pepper, salt, vinegar

Taken from cooking.nytimes.com/recipes/9778 (may not work)