Pan Bagnat

Dressing Ingredients:

1/8 c. red wine vinegar

1/8 c. sherry vinegar

1 T balsamic vinegar

3/4 c. extra virgin olive oil

1-1/2 tsp. soy sauce

1 clove garlic, minced

salt & pepper

Sandwich Ingredients:

1 loaf crusty bread

1 c. good olives, chopped

2 roasted peppers, peeled and seeded

1 can of good tuna packed in olive oil, un-drained

basil, about a hand full

red onions, thin sliced

Brie, enough slices to cover one side of the loaf

cucumber, about 1 cup sliced

eggs, hard boiled, sliced

brie, sliced

capers, optional

Add all dressing ingredients except salt and pepper to a jar and shake vigorously to combine. Taste, season to your liking, then set aside.

Slice the loaf of bread in half lengthwise into equal thicknesses and liberally brush vinaigrette over each side.

Layer the chopped olives over one side followed by a layer of tomatoes, sliced onions, then the tuna.

On the other side, layer the roasted peppers, cucumber slices, more onion slices, then the slices of Brie.

Add the sliced eggs to the tuna layer, and the basil to the Brie layer.

If you’re adding the anchovies and/or, do so now to either layer.

Drizzle more vinaigrette over both layers.

Season with salt & pepper.

Carefully and quickly, bring the two sides together like you would close an open book.

Wrap well in plastic and place beneath a weighted baking pan for at least 30 minutes.

When ready to serve, slice through the layers adjusting cuts to your own preference for large or small sections.

If headed for an outing, wrap each section to keep the goodies inside.