How to Make Pan Bagnat

Instead of the usual tuna fish sandwich, try a pan bagnat or "bathed bread." Commonly eaten in southern France, pan bagnat is a hollowed out crusty baguette that is bathed in a filling of canned tuna, olives, anchovies, hard-boiled eggs, garlic and vegetables. The sandwich is intentionally flattened, allowing the bread to soak up the juices of the fillings.

Instructions

things you'll need:

• 1 large baguette
• 1 small bowl
• Spoon
• 3 cloves garlic, minced
• ¼ cup extra virgin olive oil
• anchovies (to taste)
• 2 cans albacore tuna
• 4 tbsp. capers
• 1 small onion, sliced
• 2 hard-boiled eggs, sliced
• 1/2 cup pitted kalamata olives, sliced
• 2 tomatoes, sliced
• Plastic wrap

1. • 1
     Slice the baguette lengthwise and tear out some bread in the bottom and top halves to create a hollow cavity.
   • 2
     Mix the tuna, anchovies, capers, garlic and olive oil in a bowl and spoon the mixture into the bottom half of the baguette.
   • 3
     Add a layer of the onion slices, then the egg slices, then the olives and last the tomato slices.
   • 4
     Wrap the sandwich in plastic wrap and flatten it underneath a heavy weight, such as a baking sheet with cans on it or a cast-iron frying pan, for about ten minutes for each side.
   • 5
     Cut the sandwiches into slices for individual portions.