French cuisine · Dough, Pasta & Rice

Pan Bagnat

Soaked round bread from Nice filled with tuna, egg, tomatoes, anchovies and olives, weighted down to let the flavours meld.

Ingredients · for 4 servings

• 1 round country loaf (about 500 g)
• 1 clove garlic
• 8 tbsp olive oil
• 2 tbsp red wine vinegar
• 200 g canned tuna
• 3 eggs
• 3 ripe tomatoes
• 6 anchovy fillets
• 80 g black olives
• 1 small red onion
• 1 bunch basil
• Salt, pepper

Instructions

1. Hard-boil the eggs for 9 min, cool in cold water, peel and slice; slice the tomatoes and cut the red onion into thin rings, and pit the olives.
2. Cut the loaf horizontally and scoop out a little of the crumb from both halves to make room for the filling.
3. Rub the cut surfaces generously with the halved garlic clove and soak with 6 tbsp olive oil and the red wine vinegar until the bread glistens.
4. Season the tomato slices with salt and pepper, lay them on the bottom half and layer the drained tuna, egg slices, onion rings, anchovies and olives on top.
5. Lay the basil leaves on top, drizzle with the remaining olive oil, put the lid on and press the loaf together firmly.
6. Wrap in baking paper, weigh down with a board and a can, chill for 1 hour and cut into thick wedges only just before serving.