Painbagnat

• 1 hard boiled egg
• 1 small tin of tuna
• 1 teaspoon capers
• 1 teaspoon chopped cornichons
• 1 handful parsley
• 1 handful basil
• 1 pain de campagne
• 100 milliliters vinegrette

1. The key is the vinaigrette. Now in Nice, there is only 1 way to make this, you do not change it or tweek it AT ALL. They are very serious about this!rn rnSo we'll start with a teaspoon of Dijon mustard, a pinch of salt and fresh black pepper. Add twice as much red wine vinegar to mustard and mix. Then pour in twice as much oil to mustard vinegar. Then stir....no need to mix it into an emulsion...no no no
2. Cut the top off the bread. Take out all bread inside the loaf. Use some of the dressing to coat the inside of the loaf. Put all the salad ingredients in a bowl and cover with the remaining dressing. Start to layer up and fill the loaf. And fill...
3. And fill to the top!rnPut the lid on and push down. Wrap tightly in foil and refrigerate.rnNow get ready for the beach!!!rnThis is a whole meal in a sandwich, so that's all you need.

egg, tuna, capers, cornichons, handful parsley, handful basil, campagne, milliliters

Taken from food52.com/recipes/61508-painbagnat (may not work)