Pan Bagnat Recipe

• 1 crusty French roll
• High-quality extra-virgin olive oil
• 1 (3-ounce) can oil-packed Mediterranean tuna
• 3/4 ounce pitted Nicoise olives (about 6 olives)
• 1/2 small red onion, thinly sliced
• 3 to 4 basil leaves
• Sliced red bell pepper
• Red wine vinegar
• Sea salt

1. Slice the bread, brush it with olive oil, then top one of the slices with tuna, olives, red onion, basil leaves, bell pepper, a drizzle of red wine vinegar, a bit of sea salt, and some freshly ground black pepper.
2. (For a variation, use tapenade instead of olives.)
3. Close the sandwich, wrap it well, and head for the blanket.

crusty, olive oil, nicoise olives, red onion, basil, red bell pepper, red wine vinegar, salt

Taken from www.chowhound.com/recipes/pan-bagnat-10613 (may not work)