Pan Bagnat

Ingredients

• 1 large round crusty loaf or 4 individual round rolls
• 1 garlic clove, halved
• 60ml olive oil
• 2 tbsp red wine vinegar
• 1 x 160g can good-quality tuna in olive oil, drained
• 3 hard-boiled eggs, sliced
• 1 small cucumber, thinly sliced
• 2 ripe tomatoes, thinly sliced
• 1/2 red onion, very thinly sliced
• 60g pitted black olives, halved
• 8 anchovy fillets (optional)
• 8 fresh basil leaves
• Salt and black pepper

Before you cook

• Hard-boil the eggs by simmering for 9 minutes, then cool in cold water, peel and slice.
• Thinly slice the cucumber, tomatoes and red onion.
• Halve the pitted olives.

Steps

1. Slice the loaf in half horizontally.
2. Rub the cut sides of the bread with the halved garlic clove.
3. Whisk the olive oil and red wine vinegar together and drizzle it evenly over both cut sides of the bread.
4. Layer the drained tuna evenly over the bottom half of the loaf.
5. Arrange the sliced eggs over the tuna.
6. Layer the cucumber, tomato and red onion slices over the eggs.
7. Scatter the olives and anchovy fillets, if using, over the vegetables.
8. Tear the basil leaves over the top and season everything with salt and pepper.
9. Close the sandwich with the top half of the loaf and press down firmly.
10. Wrap the loaf tightly in cling film or baking paper.
11. Place a heavy pan or a few tins on top of the wrapped loaf and press for at least 15 minutes.
12. Unwrap and cut the loaf into quarters to serve.