Name: Pan Bagnat
Total time: 4 h 15 min
Ingredients: 1 loaf baguette-style French bread; 3 - 4 tablespoon extra-virgin olive oil, preferably a fruity variety; 2 4- to 5-ounce cans high-quality tuna packed in olive oil, drained*; 4 fingerling potatoes (6 ounces total), cooked and sliced; 1 cup sliced English cucumber; 2 medium tomatoes, sliced; 2 hard-boiled eggs, sliced; 12 white anchovy fillets** (optional); ¼ cup pitted Niçoise olives, sliced; 1 tablespoon capers, drained; Kosher salt and freshly ground black pepper, to taste; 3 tablespoons fresh lemon juice

Cut baguette in half lengthwise. Scoop out the interior of the loaf to create an open pocket. Brush olive oil evenly on cut sides of bread halves.

Spread tuna in bottom half of bread. Arrange potatoes over tuna, overlapping slices slightly, followed by cucumber, tomatoes and eggs. Add anchovies (if using), olives and capers. Season lightly with salt and pepper. (Go especially light on the salt if you use anchovies.) Drizzle lemon juice over filling.

Cover sandwich with top of baguette. Cut in half crosswise. Wrap each half tightly in plastic wrap and then foil to prevent leaking. Place in a shallow baking pan, then top with another pan and a few heavy cans for weight. Chill at least 4 hours or overnight. (Compressing the sandwich melds the flavors and helps prevent ingredients from falling out when the sandwich is cut.) Cut each sandwich half into two or three pieces prior to serving.

*SHOPPING TIP

For this sandwich or any recipe where tuna isn't doused in mayo or baked with noodles, it's worth splurging on a high-quality, imported brand. (One we love: Conservas Ortiz, a Spanish tuna available at specialty stores such as Whole Foods or online.) This kind of tuna is line-caught, delicately poached and hand-packed in olive oil so it stays firm and flakes beautifully. The oil keeps the fish moist and silky and adds a rich, almost buttery flavor. You could even use the olive oil from the can to bathe your bread in Step 1 of the recipe---it's that good.

**SHOPPING TIP

White anchovies are more mild in flavor than regular canned anchovies, but if you're not a fan, just skip them.

VEGETARIAN VARIATION

Drain and rinse one 15-ounce can chickpeas. Mash slightly. Thinly slice 1 bulb fennel, removing the woody core. Compose the sandwich as follows: potatoes, cucumber, chickpeas, lemon juice, tomato, eggs (omit for a vegan choice), sliced fennel, olives and capers. Continue as directed in Step 3.

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Pan Bagnat

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*SHOPPING TIP

**SHOPPING TIP

VEGETARIAN VARIATION

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