Dinner Tonight: Pan Bagnat Recipe

• 1 baguette
• Olive oil as needed
• 1/4 cup black Nicoise olives, pitted and finely chopped
• 12 large basil leaves
• 1 green pepper, diced
• 1 small red onion, diced
• 2 radishes, sliced
• Juice of 1/2 a lemon
• Salt and pepper to taste
• 4 canned artichoke hearts
• 3 large eggs, hardboiled and sliced
• 1 medium tomato, sliced
• 12 anchovy fillets, drained

1. Using a serrated knife, spit the baguette lengthwise and pull out a good amount of the baguette's interior from both sides, leaving the crusty exterior. Drizzle both halves with olive oil.
2. Lay the olives on the bottom half of the baguette and lay the basil leaves over them.
3. In a medium bowl, combine the pepper, onion, radishes, lemon juice, and a tablespoon of olive oil. Season with salt and pepper and toss to combine.
4. Spoon the pepper mixture onto the sandwich, then top with the artichokes, egg, tomato, and anchovies.
5. Close the sandwich, cover, and refrigerate for at least 30 minutes, or even longer. Slice and serve.

baguette, olive oil, black niueoise olives, basil, green pepper, red onion, radishes, salt, hearts, eggs, tomato, anchovy

Taken from www.seriouseats.com/recipes/2011/09/dinner-tonight-pan-bagnat-recipe.html?ref=search (may not work)