Pan Bagnat

• large loaf of crusty bread
• sliced tomatoes
• roasted red peppers
• marinated artichoke hearts
• red onion
• olives
• capers
• basil leaves
• anchovies
• oil-packed tuna or grilled chicken
• salt and pepper
• red- or white-wine vinegar
• olive oil.

1. Halve a large loaf of crusty bread horizontally, and remove some of the crumb from each half to make it slightly hollow.
2. Build the sandwich, layering on sliced tomatoes, roasted red peppers, marinated artichoke hearts, red onion, olives, capers, basil leaves and anchovies (if you like them).
3. Oil-packed tuna is classic; grilled chicken is also good.
4. Sprinkle with salt and pepper, drizzle with red- or white-wine vinegar and douse with olive oil.
5. Close the sandwich, wrap well in aluminum foil and weight it down with something heavy (a skillet, a milk jug, a rock, a brick, whatever).
6. Refrigerate overnight or for up to 24 hours.
7. Cut into pieces, and serve.

crusty bread, tomatoes, red peppers, hearts, red onion, olives, capers, basil, anchovies, tuna, salt, vinegar, olive oil

Taken from cooking.nytimes.com/recipes/1016730 (may not work)