Pan Bagnat

Pan Bagnat is a traditional French sandwich from the Provence region, typically made with ingredients such as tuna, olives, tomatoes, hard-boiled eggs, and anchovies. Here's a basic recipe to make Pan Bagnat:

Ingredients:

- 1 round crusty bread loaf (such as French baguette or ciabatta)

- 1 can (5 oz) of tuna in oil, drained

- 2 hard-boiled eggs, sliced

- 1 large tomato, thinly sliced

- 1/2 red onion, thinly sliced

- 1/4 cup pitted black olives, sliced

- 2-3 anchovy fillets (optional)

- 2 tablespoons extra virgin olive oil

- 1 tablespoon red wine vinegar

- Salt and pepper to taste

- Lettuce leaves for layering

Instructions:

1. Slice the top off the bread loaf horizontally and set it aside. Hollow out the inside of the bread loaf, removing some of the bread to create space for the filling.

2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make a simple vinaigrette.

3. Drizzle some of the vinaigrette over the bottom half of the bread loaf to moisten it.

4. Layer the bottom half of the bread loaf with lettuce leaves, followed by slices of tomato, red onion, hard-boiled eggs, tuna, olives, and anchovy fillets (if using). Drizzle with a little more of the vinaigrette.

5. Place the top half of the bread loaf over the filling and press down gently to compact the sandwich.

6. Wrap the entire Pan Bagnat tightly in plastic wrap or parchment paper and refrigerate for at least 1 hour or up to overnight to allow the flavors to meld and the bread to absorb the juices.

7. When ready to serve, unwrap the Pan Bagnat and slice it into individual portions.

8. Serve the Pan Bagnat as a delicious and portable meal or picnic option.

Pan Bagnat is a versatile sandwich, so feel free to customize the filling with your favorite ingredients or adjust the quantities to suit your taste preferences. Enjoy!