Pan Bagnat

Instructions

1. Prepare the bread
   Slice the bread rolls (or large loaf) horizontally. If using a large loaf, cut into 4 equal portions after assembly. Gently hollow out some of the soft interior of the bread to create more room for fillings.
2. Make the dressing
   In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper until well combined. Drizzle half of the dressing on the bottom halves of the bread and the remaining half on the top halves, allowing it to soak into the bread.
3. Layer the ingredients
   On the bottom halves of the bread, layer the ingredients in this order: tuna (flaked with a fork), red onion slices, tomato slices, cucumber slices, bell pepper slices, hard-boiled egg slices, olives, and capers. Scatter fresh basil leaves over the top. Season each layer lightly with salt and pepper as you go.
4. Assemble and press
   Place the top halves of the bread over the fillings and press down firmly. Wrap each sandwich tightly in plastic wrap or parchment paper, then in aluminum foil. Place a heavy cutting board on top of the sandwiches and weigh it down with cans or other heavy objects.
5. Let flavors meld
   Refrigerate the sandwiches for at least 3 hours or overnight, allowing the flavors to meld and the juices to soak into the bread. The traditional method requires the bread to be slightly soggy from the dressing and vegetable juices.
6. Serve
   Unwrap the sandwiches and cut in half if desired. Serve chilled or at room temperature. The authentic Pan Bagnat should be moist with the dressing and vegetable juices having penetrated the bread completely.