Pan-Bagnat (A Mediterranean Sandwich With Salade Nicoise)

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
307
FAT
39%
CHOL
53%
SOD
37%

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Ingredients for 4 servings

4 teaspoons, plus 10 tablespoons, olive oil

1/4 cup coarsely chopped fresh basil leaves

Salt to taste, if desired

1 cup shredded, unpeeled hothouse (so-called burpless) cucumber

2 teaspoons finely minced garlic

1/2 cup crumbled, drained tuna packed in oil

1 cup cored, seeded, julienned green pepper

8 teaspoons red-wine vinegar

16 small, pitted green olives

16 small, pitted black olives, preferably imported from Greece or Italy (do not use the tasteless California variety)

1 cup red onion, finely chopped

1/2 cup trimmed, thinly sliced radishes

4 teaspoons drained capers

Freshly ground pepper to taste

2 hard-cooked eggs, thinly sliced

1 cup peeled, seeded, diced red, ripe tomatoes

4 round, crusty sandwich rolls

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