Recipe: Pan Bagnat with Tuna, Tomatoes and Olives

PAN BAGNAT WITH TUNA, TOMATOES AND OLIVES

"This stuffed sandwich is traditionally found on the beaches of Nice, France. The beauty of a pan bagnat is that it's pressed, soaking the crusty French bread with olive oil and the juice of ripe summer tomatoes, until it becomes soft, and the flavors are melded. Use good-quality canned tuna packed in olive oil."

FOR THE DRESSING:
2 1/2 Tbsp. red wine vinegar
1 Tbsp. brined capers
1 1/2 tsp. anchovy paste
1/2 tsp. sugar
1/2 cup extra-virgin olive oil
FOR THE SANDWICHES:
4 crusty French rolls
2 large cloves garlic
2 large tomatoes
Kosher salt
4 large hard-boiled eggs
8 radishes
1 (6- to 7-ounce) can olive oil-packed tuna
16 pitted kalamata olives
1 red onion
16 large basil leaves

TO MAKE THE DRESSING:
In medium bowl, combine vinegar, capers (drained and roughly chopped), anchovy paste and sugar. Whisk in olive oil.

TO MAKE THE SANDWICHES:
Brush both cut sides of halved rolls with dressing, reserving some dressing for later. Rub cut sides of bread with garlic (peeled and cut in half). On bottom half of each piece of bread, place layer of tomatoes (cut into thick slices), salting them lightly. Follow with thin slices of boiled egg and thin slices of radishes, 1/4 of tuna (drained and flaked), drizzle of remaining dressing, 4 flattened olives, red onion (cut into thin slices and divided into rings) and 4 basil leaves. Top with remaining pieces of bread and wrap each sandwich tightly with plastic wrap.

TO PRESS:
Place something heavy (clean brick or canned goods, for example) on top and refrigerate for 2 hours. Resulting sandwich should be moist, but not so much that bottom crust is soaked through.

Makes 4 servings
Source: Picnics: Delicious Recipes for Outdoor Entertaining by Sara Deseran