PAN BAGNAT, FRANCE: This typical dish from Nice is the sandwich version
of the famous salad nicoise. Tuna, anchovies, black olives, and hard-
boiled eggs are piled into a round bun. Drizzle with olive oil, add
some greens, et voila'!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Provencal picnic sandwich (Pan bagnat)
Categories: Breads, Vegetables, Herbs, Seafood
Yield: 7 servings

1 Pain de campagne or round
- sourdough loaf (400g/14oz)
1 cl Garlic; fine chopped/grated
3 tb Extra virgin olive oil
1 sm Red onion; thin sliced
3 lg Ripe tomatoes; sliced
1 (15 cm/6") cucumber; sliced
225 g Tin tuna in olive oil;
- drained
6 Anchovies in olive oil;
- drained
3 lg Hard-boiled eggs; peeled,
- sliced
20 Nicoise or Kalamata olives;
- pitted, halved
1 ts Fresh oregano or marjoram
- leaves; chopped
10 Fresh basil leaves; torn
1 Handful rocket leaves
1 tb Red wine vinegar
1 ts Dijon mustard
Salt & fresh ground pepper

Slice off the top quarter of the loaf to use as a lid.
Using your fingers, hollow out the inside of the rest of
the bread to leave just a shell.

Sprinkle the inside of the bread shell and the lid with
the garlic, then brush with 2 tablespoons of the olive
oil.

Layer the onion, tomatoes, cucumber, tuna, anchovies,
eggs, olives, oregano, basil and rocket into the bread
shell, seasoning with salt and pepper as you go (the
order does not really matter). Mix the remaining olive
oil with the vinegar and mustard in a small bowl and
then drizzle this dressing into the bread shell so it
trickles down over the filling. Top with the bread lid
and wrap the loaf tightly in kitchen foil.

Place in a baking tin and weigh down with a heavy pan or
a four pack of tinned tomatoes or similar. Leave in the
fridge overnight. Cut into wedges and serve.

Serves 6 - 8

By Rick Stein

RECIPE FROM: https://www.bbc.co.uk

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