Entree: France – French Riviera – Pan Bagnat (A Niçoise-style sandwich of crusty bread filled with tuna, hard-boiled eggs, vegetables, olives, and an olive oil vinaigrette)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

- 1 round rustic country loaf, about 14 oz (400 g)
- 8 oz (225 g) canned tuna in olive oil, drained
- 4 large eggs, hard-boiled and peeled, approx. 7 oz (200 g) total
- 2 medium ripe tomatoes, sliced, approx. 8 oz (230 g)
- 1 small red onion, thinly sliced, approx. 3 oz (85 g)
- 1 small green bell pepper, seeded and thinly sliced, approx. 4 oz (115 g)
- 1/2 cup (75 g) Niçoise or Kalamata olives, pitted and halved
- 1 cup (50 g) mixed lettuce leaves such as romaine or frisée, torn
- 6 anchovy fillets (optional), approx. 1 oz (30 g)
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (5 ml) Dijon mustard
- 6-8 fresh basil leaves, torn
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. In a small bowl whisk together the olive oil, red wine vinegar, Dijon mustard, a pinch of salt and several grinds of black pepper to make a loose vinaigrette.
2. Slice the top off the loaf and hollow out some of the interior crumb to create a cavity for the filling, reserving crumbs for another use.
3. Layer half of the torn lettuce inside the hollowed loaf, then add drained tuna flaked evenly, sliced tomatoes, sliced red onion, bell pepper strips, halved olives, anchovy fillets if using, and the sliced hard-boiled eggs.
4. Scatter torn basil leaves over the filling and drizzle the vinaigrette evenly over all layers so it permeates the vegetables and tuna.
5. Replace the loaf top, press the sandwich firmly by placing a board and a weight on top for 15–30 minutes so the juices distribute. Season additional salt and pepper if needed.
6. To serve, slice the loaf into 4 wedges and enjoy immediately or wrap tightly and refrigerate for up to 4 hours for flavors to develop.