Pan Bagnat

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
928
FAT
292%
CHOL
57%
SOD
12%

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Ingredients for 2 servings

1 jar (5 to 6 ounces) tuna packed in olive oil, drained

1/2 teaspoon Dijon mustard

2 tablespoons sliced pitted olives, preferably a mix of black and green

1 teaspoon red wine vinegar

1 medium-size, ripe tomato, sliced

2 anchovy fillets, minced (optional)

1 Kirby cucumber or 1/2 regular cucumber

1 very small garlic clove, minced

1/2 small red onion, sliced

8 large basil leaves

1 8-inch round crusty country loaf or small ciabatta, halved

Pinch of salt and freshly ground pepper

2 tablespoons extra virgin olive oil

1 hard-cooked egg, peeled and thinly sliced

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