- 1 round white crusty loaf (400g)
- 100 grams Président Tartimalin Cream Cheese
- 4 ripe tomatoes , thinly sliced
- 16 Galbani Salami Milano Slices
- 2 Galbani Mozzarella Ball , drained and thinly sliced
- 25 grams baby spinach
- 1 small bunch fresh basil
Pan Bagnat
Pan Bagnat
Consumers are showing a renewed interest in bread - try this tasty pan bagnat recipe to level up your sandwich offering! 
Ingredients
Method
Cut one quarter from the top of the loaf. Scoop out the inside of the loaf and use the filling for breadcrumbs.
Spread the bottom of the loaf with Tartimalin, and layer with the remaining ingredients, pushing down and seasoning well between the layers.
Wrap tightly in cling film, and chill for at least 1 hour, or overnight in the fridge.
Serve whole as a sharing dish, or cut into individual wedges.
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