Pan Bagnat

• 1 large fresh baked roll (preferably a Ciabatta roll)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar (or balsamic vinegar)
• 2 ounces best quality canned tuna, well drained
• 3 -4 thin slices of fresh red bell peppers
• 12 of a medium firm fresh tomato, thinly sliced
• 1 hardboiled egg, sliced
• 3 -4 anchovy fillets (or more, to taste)
• 1 small handful of fresh lettuce leaf (such as butter lettuce, endive or your favorite)

1. Slice open the roll and drizzle both halves with the oil and vinegar.
2. Spread the tuna evenly on the bottom half of roll.
3. Add strips of red bell pepper and tomato slices, pressing down to compact.
4. Add egg slices and anchovies, pressing to adhere.
5. Top with lettuce and the remaining bun half, press together and enjoy!
6. Tip: If not eating right away, wrap sandwich in wax paper or parchment and tie with kitchen string and chill until ready to eat (up to 24 hours).

roll, extra virgin olive oil, red wine vinegar, tuna, red bell peppers, tomato, egg, handful of fresh lettuce leaf

Taken from www.food.com/recipe/pan-bagnat-458914 (may not work)