Pan Bagnat

• 1 rustic round bread loaf (about 8 inches wide)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons white-wine vinegar
• 1 tablespoon Dijon mustard
• Coarse salt and freshly ground pepper
• 2 cans (6 ounces each) oil-packed tuna, drained
• 1/4 English cucumber, thinly sliced
• 1/2 small red onion, thinly sliced
• 3 tablespoons store-bought tapenade
• 1 cup packed fresh basil leaves
• 2 large hard-cooked eggs (see below), sliced

1. Split bread in half horizontally.
2. Tear out and discard most of soft interior from each half.
3. In a bowl, whisk together oil, vinegar, and mustard; season with salt and pepper.
4. Transfer 2 tablespoons dressing to another bowl; toss with tuna.
5. Toss cucumber and onion with remaining dressing.
6. Spread tapenade on bottom half of bread.
7. Arrange basil, then eggs, on top; season with salt and pepper.
8. Layer with tuna, then cucumber mixture; replace top bread half.
9. Wrap sandwich tightly in plastic and place on a baking sheet; place another baking sheet on top.
10. Weight with a heavy skillet or canned goods.
11. Let stand at least 1 hour at room temperature (or refrigerate up to overnight).
12. To serve, cut into wedges.
13. Place eggs in a saucepan, and add enough water to cover by 1 inch.
14. Bring water to a simmer; remove from heat.
15. Cover, and let stand 12 minutes.
16. Drain and rinse eggs under cold running water.
17. Unpeeled eggs can be refrigerated up to 1 week.

bread, extravirgin olive oil, whitewine vinegar, mustard, salt, tuna, cucumber, red onion, storebought tapenade, basil, eggs

Taken from www.epicurious.com/recipes/food/views/pan-bagnat-387878 (may not work)