Pan Bagnat Recipe

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Alton Brown on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1501
FAT
81%
CHOL
52%
SOD
229%

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Ingredients for 4 servings

3 tablespoons olive oil

1/2 teaspoon Dijon mustard

1 tablespoon red wine vinegar

1/4 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1 tomato, thinly sliced

1 small green pepper, sliced into rings

1 baguette, approximately 16 to 18 inches long

12 ounces canned tuna packed in oil or water, drained and crumbled

2 hard-boiled eggs, sliced

1 small red onion, sliced into rings

1 cup chopped kalamata olives

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