Pan Bagnat

Easy Food Recipes and Cooking - Pan Bagnat

1/4 cup red wine vinaigrette, the best you can buy
1 smallish baguette—the fat and short kind, not skinny and long
12 ounces canned tuna, packed in olive oil
1 small green pepper, sliced into rings
1 small red onion, sliced into rings
2 hard-boiled eggs, sliced
1 cup kalamata olives chopped
1 tomato, thinly sliced

Slice the baguette horizontally, then tear out some of the soft insides to make room for the filling. Starting with the tuna, layer the ingredients on the bottom half of the loaf. Drizzle the vinaigrette over everything, then put the top half on and wrap it tighter than a tourniquet with ample plastic wrap. When loading the car, pile other items on top of it to squish it further. Serve anytime after a few hours rest and marination.