I often feature celebirty recipes here, and most of them I get from Frank DeCaro's very cool site. It's always interesting to see not what celebs eat, but what they actually take the time to make themselves. I think it would be great to see Joan Collins making grilled cheese sandwiches, for example.

This recipe is from musician Moby, and it's chock full of veggies: olives, peppers, onions, tomatoes, arugula, etc. All put inside a nice loaf of ciabetta bread and topped with olive oil and spices. Full recipe after the jump.

Moby's Pan Bagna

For the tapenade:

15 pitted kalamata or other black olives
½ Tbsp. olive oil
1 clove garlic

For the sandwich:

One 6-inch-long, narrow ciabatta (or French) bread, halved lengthwise
¼ cup red onion, finely chopped or thinly sliced
3 plum tomatoes, thinly sliced
Salt and freshly ground black pepper
1 roasted red and/or yellow pepper (may use jarred)
1 small bunch arugula (about ½ cup), rinsed well and dried
1 small bunch fresh basil
1 to 1½ Tbsp balsamic vinegar
1 Tbsp olive oil

For the tapenade: In a food processor or blender, combine the olives, oil, and garlic, blending until combined; the consistency should be coarse enough to see olive pieces. Set aside.

For the sandwich: Spread the tapenade on the bottom layer of the ciabatta. Layer the following, in order: onion, tomatoes, salt and pepper to taste, red and/or yellow pepper, arugula, and basil. Drizzle the vinegar on top of the layers of vegetables, and then drizzle the oil on the soft side of the top piece of bread.

Close the sandwich and press down on it. Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 1 day. Serves 1.