Bon Appetit Pan Bagnat

• 1/2 cup olive oil
• 2 garlic cloves, minced
• 16 ounces sourdough bread, cut lengthwise in half (about 19 inches long by 4 inches wide)
• 2 (6 ounce) cans solid white tuna, well drained (preferably packed in olive oil)
• 1 small red onion, very thinly sliced
• 4 large tomatoes, cut into 1/3-inch-thick slices
• 1 (2 ounce) can anchovies, drained, chopped
• 2 tablespoons drained capers
• 2 (7 1/4 ounce) jars roasted red peppers, well drained
• 1/2 cup chopped pitted brine-cured black olives (such as Kalamata)

1. Mix oil and garlic in bowl. Hollow out inside of both bread halves, leaving 1/2-inch-thick sides. Brush inside of bread halves with garlic oil. Spread tuna evenly over bottom half. Top with onion, then tomatoes, pressing down to compact. Sprinkle anchovies and capers over, pressing to adhere. Layer peppers over, then olives. Top with remaining bread half; press together.
2. Wrap bread tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day. Cut bread crosswise into six 3-inch-wide pieces.

olive oil, garlic, bread, solid white tuna, red onion, tomatoes, anchovies, capers, red peppers, black olives

Taken from www.food.com/recipe/bon-appetit-pan-bagnat-290850 (may not work)