Good Eats Pan Bagnat

Ingredients

• 1 tablespoon red wine vinegar
• 12 teaspoon Dijon mustard
• 12 teaspoon kosher salt
• 14 teaspoon ground black pepper
• 3 tablespoons olive oil
• 1 baguette
• approximately 16 to 18 inches long
• 12 ounces tuna in vegetable oil or 12 ounces tuna in water
• drained and crumbled
• 1 small green pepper
• sliced into rings
• 1 small red onion
• sliced into rings
• 2 hard-boiled eggs
• sliced
• 1 cup kalamata olive
• chopped
• 1 tomatoes
• thinly sliced

Instructions

1. In a small mixing bowl, whisk together vinegar, mustard, salt and pepper.
2. While continuing to whisk, gradually add olive oil.
3. Set aside.
4. Slice the bread horizontally into 2 pieces.
5. Tear out some of the bread from the bottom piece, making a slight well.
6. Place the tuna, then green pepper, red onion, egg, olives and tomato on the bottom side of the bread in that order.
7. Drizzle the vinaigrette over the vegetables and top with second piece of bread.
8. Wrap tightly in plastic wrap and let stand at room temperature for 2 hours before serving.
9. Cut into 4 sandwiches and serve.