Pan Bagna

• 1 crusty Italian roll, cut in half
• 34 cup cannellini beans, drained and rinsed
• 14 cup vegan pesto or 14 cup vegan pesto or 14 cup basil-pesto dressing
• 6 artichoke hearts, marinated,drained and chopped
• 2 -3 roasted red peppers, sliced in strips
• 13 cup chopped or sliced black olives or 13 cup green olives
• 1 large tomatoes or 2 small tomatoes, sliced
• 14 cup crumbled feta (omit if you are vegan)
• 1 reconstituted sun-dried tomatoes or 1 sun-dried tomato packed in oil
• 12 clove garlic, chopped
• 1 12 teaspoons chopped red onions
• 1 dash sugar
• 1 dash salt
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• black pepper

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.

italian roll, cannellini beans, pesto, hearts, red peppers, black olives, tomatoes, tomatoes, clove garlic, red onions, sugar, salt, balsamic vinegar, olive oil, black pepper

Taken from www.food.com/recipe/pan-bagna-113151 (may not work)