Pan Bagnat (Provençal Tuna Sandwich)

My parents made a version of this sandwich from the Time Life Foods of the World cookbook series. We loved it. Loaded with different ingredients, bathed in a vinaigrette (the title means "bathed bread"), weighted down and left for all the flavors to meld — it was the perfect summer meal.

So I was intrigued when Cooks Illustrated had their own version and tried it out last weekend. Theirs is more like a Salade Niçoise than the one I grew up with, but I love Salade Niçoise so that was no bad thing!

It was truly delicious, simple to assemble (though requiring about an hour), and perfect for hot weather.

Note: We had extra pieces of this in the fridge for up to a week as we slowly consumed them for lunch (or breakfast!). It held perfectly well and could be made well ahead of time for a party or picnic if you let it come up to room temperature.

PAN BAGNAT

STEP 1
1 vine-ripened tomato, cored and sliced thin
1 small red onion, sliced thin
3 tablespoons red wine vinegar
1 garlic clove, minced
1/4 teaspoon salt
1 large baguette, or ciabiatta (18 inches long, 3 inches wide, and at least 2 inches tall), halved horizontally [You can also do this in a large, round loaf as long as it holds the ingredients.]

Heat oven to 350°.

Lay tomato slices on paper towel-lined plate and set aside.

Toss onion, vinegar, garlic, and salt together in bowl.

Using hands or metal spoon, remove inner crumb from bread bottom to create trough, leaving 1/4-inch border on sides and bottom Place breat halves cust side up on baking sheet and bake until very lightly toasted, 5 minutes.

STEP 2
3/4 cup niçoise or kalamata olives, rinsed, pitted
1/2 cup fresh parsley
3 tablespoons capers, rinsed
1 tablespoon fresh oregano leaves
3 anchovy fillets, rinsed and patted dry
1/4 cup olive oil
2 tablespoons Dijon
1/4 teaspoon pepper

Pulse olives, parsley, capers, oregano, and anchovies in food processor until coarsely but evenly chopped, 10-12 pulses. Add to bowl with onion mixture. Add oil, mustard and pepper and toss to combine.

STEP 3
1/4 cup olive oil
3 5-ounce cans oil-packed tuna
3 hard-boiled eggs, sliced thin

Brush inside of each bread half with 1 tablespoon oil. Place two-thirds of olive mixutre in hollow batuette bottom and spread evenly.

Distribute tuna evenly over olive mixture and drizzle with remaining two tablespoons oil.

Shingle tomato slices over tuna.

Shingle egg slices over tomato.

Top eggs with remaining olive mixture and cap with bread top. Sandwich will be very full.

STEP 4
Press gently on sandwich and slice in half cross-wise. Wrap each half tightly in plastic wrap. Sit on a baking sheet to catch any juices that escape the wrap. Place rimmed baking sheet on top of sandwiches and weight with heavy Dutch oven or two 5-pound bgs of flour or sugar for 1 hour.

Flip sandwiches halfway through weighting.

Wrapped sandwiches can be refrigerated for up to 24 hours. Let come to room temperature before serving.

Serves 4-6. Prep time 1 hour.