Pan Bagna (the Tuna Sandwich Of The South Of France)

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 baguette, crusty (16 to 18 inches long)
• 1/4 cup extra virgin olive oil, fruity
• 12 ounces tuna, olive-oil-packed
• 1 garlic clove, minced
• 1 tomato, thinly sliced
• 1 cucumber, thinly sliced
• 4 anchovy fillets, to taste (can be rinsed or marinated in lemon juice to make them milder)
• 1/4 cup oil-cured black olive, pitted (these are the wrinkled olives that don't come packed in brine)
• 20 basil leaves, fresh

Recipe

• 1 slice the loaf in half lengthwise. hollow out the bread and drizzle with the olive oil to lightly moisten both pieces.
• 2 layer in the remaining ingredients, and wrap in paper or plastic and press the sandwich for an hour.
• 3 to serve, slice the sandwich on an angle into small or large individual sandwiches.