Provençal Tomato Sandwich, or Pan Bagnat, comes from around Nice, where it is known as pain baigné, meaning
“bathed bread.”
Yields 4 servings
1 baguette of bread
Vinaigrette
2 hard-boiled eggs, sliced
3 tablespoons red wine vinegar
1 can tuna in water, drained and flaked
1 teaspoon Dijion mustard
3-4 anchovy fillets, chopped
1 garlic clove, very finely chopped
1 shallot, chopped
Salt and pepper
½ cup pitted black or green olives, chopped
½ cup extra virgin olive oil
1 tablespoon capers, rinsed, drained and
chopped
2 large tomatoes, cored and sliced
2-3 gherkin pickles, thinly sliced (optional)
To make the vinaigrette, whisk the vinegar with the mustard, garlic, salt and pepper until mixed. Gradually whisk in the oil, whisking constantly so that the dressing emulsifies and thickens slightly. Slit the baguette lengthwise, pulling out some of the crumbs with your fingers. Brush the insides of the baguette generously with vinaigrette. To fill the sandwich, line up the sliced eggs in the bottom of the baguette and top with flaked tuna. Sprinkle with some of the anchovies, shallots, olives, and capers and spoon over some dressing. Top with tomato, overlapping the slices, add the gherkins and sprinkle with the remaining anchovies, shallots, olives and capers. Moisten with more dressing. Add the upper half of the baguette and press it down well. Wrap tightly in plastic wrap and weight the baguette down so the tomato juices permeate and soften the bread. Leave for 1 to 2 hours at room temperature. Unwrap when you’re ready to eat and slice it for serving.
