Pan Bagnat With Fennel

• 1/2 fennel bulb, very thinly sliced
• 1/2 cup mixed pitted olives, chopped
• 1/4 cup olive oil
• 3 tablespoons white wine vinegar
• 2 tablespoons chopped drained capers
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt, freshly ground pepper
• 1 Persian or 1/4 English hothouse cucumber, thinly sliced
• 2 (6-7-ounce) cans olive oil-packed tuna, drained
• Kosher salt, freshly ground pepper
• 1 12"-long ciabatta loaf, halved lengthwise
• 3 hard-boiled large eggs, peeled, sliced
• 2 cups arugula

1. Toss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag; season with salt and pepper.
2. Fennel-olive mixture can be made 2 days ahead. Cover and chill.
3. Toss fennel-olive mixture with cucumber and tuna in a medium bowl; season with salt and pepper. Let sit, tossing occasionally, 10 minutes.
4. Scoop out inside from top half of bread; discard (or save for a snack!). Layer bottom half of bread with tuna mixture, then top with eggs and arugula. Close up sandwich.
5. Place a large heavy skillet or pot on top of sandwich to weigh down and let sit at room temperature, turning once, until evenly pressed, about 2 hours (if making sandwich at home, or storing in a cooler while you hike, wrap it up tightly in plastic wrap before you press it).
6. Slice pan bagnat into wedges just before serving.

fennel, mixed pitted olives, olive oil, white wine vinegar, capers, red pepper, kosher salt, hothouse cucumber, olive oil, kosher salt, ciabatta loaf, eggs, arugula

Taken from www.epicurious.com/recipes/food/views/pan-bagnat-with-fennel-56389761 (may not work)