Pan-bagnat Provencal

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 2
• 1/4 cup thinly sliced onion
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• black pepper
• 1 (6 ounce) can tuna in olive oil
• fresh lemon juice
• 1 crusty baguette
• lettuce leaf
• 8 slices tomatoes
• 6 -8 slices hard-boiled eggs
• 1/4 cup capers
• 4 anchovy fillets, drained
• black olives, sliced
• 2 green onions, chopped

Recipe

• 1 combine onions with 2 tablespoons extra-virgin olive oil,1 tablespoon red-wine vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a bowl.
• 2 slowly mix everything together.
• 3 work in undrained can of tuna in olive oil, season with fresh lemon juice, red-wine vinegar, and salt, then add pepper to taste.
• 4 cut baguette in half lengthwise and again crosswise to have 4 pieces.
• 5 spread each bottom half with lettuce leaves. use a couple of varieties—whatever looks good—for the difference in texture.
• 6 on top of each lettuce layer, arrange 4 tomato slices.then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
• 7 crisscross each sandwich with 2 drained anchovy fillets.
• 8 top with niçoise olives, capers and chopped green onion.
• 9 then drizzle generously with more olive oil and top with the remaining baguette half pressing gently but firmly,.
• 10 wrap filled baguette in plastic wrap, and let stand at least for 20 minutes.
• 11 the longer it sit, the more the flavours will soak into the bread.
• 12 tip:.
• 13 2 kaiser rolls also works fine.
• 14 tapenade can replace the black olives.