New Orleans Pan Bagna

Make your vinaigrette first, cher — toss all those vinaigrette ingredients in a blender and let it rip until smooth. Taste it and adjust your seasonings like your grandmère taught you.

Now take that beautiful bread and hollow out both halves, making yourself a proper shell. Save those bread pieces for making breadcrumbs later — nothing goes to waste in my kitchen.

In your blender, combine those cannellini beans with the pesto and blend until you get a smooth, creamy spread. This is your foundation, baby. (If the mixture's too thick, add a splash of olive oil to help it along)

Spread that bean mixture generously on both halves of your bread — don't be shy about it.

Layer on your artichokes, red peppers, tomato slices, olives, and that crumbled feta like you're painting a picture. Make it beautiful.

Drizzle that vinaigrette over everything — let it soak into all those flavors.

Close up your sandwich, wrap it tight in plastic wrap, and set it on a plate. Now here's the secret — weigh it down with a cast iron skillet or heavy pot and let it press in the fridge for at least 3 hours. This is what makes all those flavors marry together proper.

When you're ready to eat, unwrap and slice into wedges. Each bite should have all those Mediterranean flavors singing together in harmony.