Pan Bagnat

• 4 crusty bread rolls or 1 French baguette, cut into four pieces
• 1 garlic clove
• 14 cup olive oil
• 1 tablespoon red wine vinegar
• 3 tablespoons basil leaves, torn
• 2 tomatoes, sliced
• 2 eggs, hard-boiled and sliced
• 1 (2 1/2 ounce) can tuna in vegetable oil, drained
• 8 anchovy fillets
• 1 small cucumber, sliced
• 12 red pepper, thinly sliced
• 1 french shallot, thinly sliced

1. Slice the bread rolls in half and remove some of the soft center from the tops.
2. Cut the garlic in half and rub the insides of the rolls with the cut sides of the garlic.
3. Sprinkle both sides of the bread with the olive oil, vinegar, salt and pepper.
4. Layer all the other ingredients on the base of the rolls, cover with the other half and wrap each sandwich in foil.
5. Press firmly with a light weight and stand in a cool place for an hour before serving.

bread rolls, garlic, olive oil, red wine vinegar, basil, tomatoes, eggs, tuna, anchovy, cucumber, red pepper, shallot

Taken from www.food.com/recipe/pan-bagnat-483239 (may not work)