PAN BAGNAT

This Nicoise sandwich is full of Mediterranean ingredients.

Makes: 6-8 servings

1 tbsp (15 mL) red wine vinegar 1 clove garlic, minced

4 tbsp (60 mL) extra-virgin olive oil

2 tsp (10 mL) Dijon mustard 1/2 tsp (2.5 mL) dried oregano sea salt and freshly ground black pepper

1/2 cup (125 mL) thinly sliced red onion

1/2 pint cherry tomatoes, cut in half

6 small radishes, trimmed and sliced

1/3 cup (80 mL) pitted black olives, preferably Nicoise

6 oil packed anchovies, chopped 1 round, crusty loaf of bread, approximately 700 g

4 hard cooked eggs, sliced

2 5 1/2 oz (160 g) cans olive oilpacked tuna, drained

1. In a large bowl, whisk together vinegar, garlic, olive oil, mustard, salt, pepper and oregano. Add onion, tomatoes, radishes, olives and anchovies; stir gently to coat. Adjust the seasoning.

2. Split bread through its equator and remove most of the bread from the inside top and bottom. 3. Arrange half the vegetable mixture in the bottom half. Place eggs, tuna, remaining vegetables plus any juice on top. Place the top half of the bread over the filling and wrap snugly in plastic wrap. Weight down with a heavy pan and refrigerate the sandwich for at least 2 hours and up to overnight. Cut into wedges to serve.