THE FRENCH PICNIC BAGUETTE - PAN BAGNAT

The French Picnic Baguette - Pan Bagnat image

Provided by French Tart

Time P5DT10m

Yield 4 serving(s)

Number Of Ingredients 13

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1 baguette, the wider type such as Pain (or 4 ciabatta rolls)
1 garlic clove, peeled
extra virgin olive oil
salt
black pepper
2 hard-boiled eggs, peeled and thinly sliced
200 g good quality tuna
3 -4 ripe tomatoes, sliced
6 salted anchovies
pitted black olives
1/2 red onion, finely sliced into rings
1/2 cos lettuce, leaves roughly torn (or something similarly crunchy)
white wine vinegar

Steps:

Cut the baguette into even size portions.
Then cut the baguette pieces or bread rolls in half lengthways, and scoop out some of the bread filling. (You use this for a gratin-type affair later in the week or for breadcrumbs).
Rub the garlic over the inside of both halves, drizzle with a generous amount of olive oil and season well.
In one hollowed-out half, pack in the egg slices, tuna, tomatoes, anchovies, olives, chopped red onion and lettuce leaves.
Drizzle with more oil, and a little white-wine vinegar.
Put the other half of the baguette or bread roll on top, wrap snugly in tinfoil and place on a flat surface. Lay some big books on top to weigh it down. (I use a Larousse Gastronomique!).
Leave for an hour or two. Then remove the tinfoil and wrap a band of greaseproof or brown paper around the middle of each portion, and tie tightly with kitchen string.
These can then be stored overnight in a covered container until next day. (This is not necessary - but can be handy to avoid all the fuss next day!).
Take them on your picnic with wine, fruit and good company!
Sublime!