Bocconcini picnic sandwich

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Heeee!

I just read about fanny food — food that is warmed up and flavour-enhanced by spending an hour under someone's buttocks.

Food writer M.F.K. Fisher once made a guest at her home sit on a cling-wrapped baguette sandwich for an hour before proclaiming that lunch was ready. She then instructed him to stand up and retrieved the squashed sandwich, cutting it into finger lengths and serving it with baby pickles and red wine.

Wish I could have had lunch with Ms. Fisher! I never would have thought to involve bums in a cooking process.

The French have a similar but more sophisticated approach named pan-bagnat or bathed bread, in which a baguette is hollowed out, spread with olive oil, filled with salade niçoise, and then tightly wrapped and left to soak.

S makes a sandwich like this that we've taken on road trips and to picnics. The secret is to make it a few hours in advance and tightly wrap it to let the flavours blend before eating. Unfortunately, neither of us had the brilliant idea of sitting on it until now ...

If any of you make this, I would love to hear from you! The recipe has already been taste-tasted by friends Squeaky and Shady and they love it.

Bocconcini picnic sandwich

baguette
cherry tomatoes, halved
olive oil
balsamic vinegar
bocconcini, halved
fresh herbs
arugula
salt and pepper

Generously drizzle baguette halves with olive oil. Add a layer of arugula and halved cherry tomatoes. Season with salt and pepper. Add some fresh herbs, such as thyme or basil. Cut the bocconcini balls in half and lay on top, cut side down. Mix some balsamic vinegar and olive oil together and drizzle over top.

Wrap sandwich in cellophane and let rest for about an hour — underneath someone's bum if you wish — to let the flavours meld.

Eat and enjoy!