Pan Bagnat

Ingredients

French bread

1 large loaf, preferably a round or oval shape

Tuna

1 can (about 5 ounces), drained

Hard boiled eggs

2, sliced

Tomatoes

1 large, sliced

Green bell pepper

1/2, thinly sliced

Red onion

1/4, thinly sliced

Black olives

1/4 cup, pitted and sliced

Anchovies

4 fillets, optional

Dijon mustard

1 tablespoon

Red wine vinegar

2 tablespoons

Olive oil

3 tablespoons

Salt and pepper

to taste

Instructions

1. Begin by preparing the vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
2. Slice the French bread in half lengthwise, ensuring not to cut all the way through, creating a hinge.
3. Spread the vinaigrette generously on both cut sides of the bread, allowing it to soak into the crust.
4. On the bottom half of the bread, layer the tuna, followed by the slices of hard-boiled eggs, tomatoes, red onion, green bell pepper, black olives, and anchovies, if using. Be generous with the layering for a hearty sandwich.
5. Carefully place the top half of the bread over the fillings and press down gently to compress the sandwich slightly.
6. Wrap the sandwich tightly in plastic wrap, ensuring it is well sealed to keep the flavors in. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the bread to absorb the vinaigrette.
7. When ready to serve, unwrap the sandwich and cut it into individual portions, either in wedges or halves.