Pan Bagnat, a unique sandwich from Provence...

 Pan Bagnat.-  Remember this name, you'll want to repeat this one!

Pan Bagnat is a local delicacy in Nice, France, and if you love Salad Nicoise then you will love this sandwich... Full of fresh flavors and Mediterranean favorites, it's a wonderful addition to your sandwich collection...

In order to make this, you will need:

1 - 2 Baguette or your choice of sturdy bread

The dressing: (this can be made ahead, you'll want to put it on many things!)

1/2  Red onion, cut in half then sliced very thin

1 clove of garlic, finely minced or grated

3 Tblp Red Wine Vinegar

Mix everything well and allow this to rest for at least 20 - 30 minutes to soften.

1 Large tomato, remove core and slice thin

In a bowl combine the dressing ingredients and allow to rest. Place the slices tomatoes on a plate and salt / pepper / lemon drops on them to season and allow to rest until needed.

Now take your baguette or chosen bread and slice lengthwise so you have a top and bottom. Remove some of the "crumb" to the bottom part of the baguette so you create a kind of channel where you'll place your finished dressing in... Once done, brush both sides of the bread with olive oil and cover well. NOTE: You can toast the bread in the oven for about 5 minutes if you like.

Place in a food processor:

1/2 cup Parsley leaves

2 Tbls Marjoram Leaves

3 Tbls Capers

3 Anchovy Fillets, rinsed and dried off

3/4 cup Nicoise Olives, pitter

Pulse until the mixture comes together to form a type of "tapenade" or spread to use in the sandwich. Once well mixed, but still chunky, you'll ad this mixture to the bowl with the start of the dressing (the onions with vinegar) and mix well, now add

1/4 cup Olive oil 

2 tbls Dijon Mustard

1/4 tsp Black Pepper, fresh ground

Mix it all well. Now you have your finished dressing.

To put together:

2 6.5 oz cans of Tuna (get the very best you can)

3 Hard Boiled eggs, peeled and sliced thin

Pile in your finished dressing on the bottom bread, be generous, then you follow with your tuna (you can break it up but still leave good chunks) add some lemon on the tuna if desired and then top with a couple more tablespoons of Olive Oil.

Now shingle your seasoned tomatoes over the tuna so you cover the entire sandwich. This is followed by slices of the hard boiled egg, once again shingled to cover the sandwich. Nowtop this with a little more finished dressing!!

Close the sandwich and then slice in half for easier preparation.

Each half of sandwich will be wrapped in cling film, tightly and place on a tray, now place another tray over the sandwiches so you can press them (like a Mufaleta), so place a heavy object on top of the second tray so they will be pressed.

Leave the weight on them at least 1 hour before serving. Enjoy!!