Pan Bagnat

• 1 long baguette
• 1 clove garlic, pressed
• 1/4 cup olive oil (extra-virgin is best)
• 1 tomatoes, thinly sliced
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 cup pitted and sliced kalamata olives or 1/2 cup other ripe black olives
• salt & fresh ground pepper
• Optional
• 4 ounces sliced cheese (no processed slices please! Cut it fresh)
• 2 hard-boiled eggs
• 1 red capsicum, thinly sliced
• 1/4 cup capers, rinsed and drained
• 1 cup artichoke heart
• 1/2 cup pesto sauce
• herbs (eg fresh basil, oregano, thyme...)

1. slice the bread in half lengthwise, nearly all the way through.
2. Carefully open the loaf and spread the garlic on one of the cut sides.
3. Drizzle the olive oil on both sides.
4. Layer the tomato, cucumber, onion and olives and any of the optional ingredients on one half of the bread.
5. Sprinkle with salt and pepper to taste.
6. Close the loaf and wrap in tightly in plastic wrap or aluminium foil.
7. Weight the full length of the Pan Bagnat with a heavy bookor several for 1-3 hours.
8. Slice and serve.

long baguette, clove garlic, olive oil, tomatoes, cucumber, red onion, olives, salt, cheese, eggs, red, capers, pesto sauce, herbs

Taken from www.food.com/recipe/pan-bagnat-50235 (may not work)