Pan Bagnat

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Round roll (preferably sourdough), cut into half

Extra virgin olive oil to taste

A few shakes of white or red wine vinegar to taste

Sea salt to taste

1/4- 1/2 clove garlic, chopped

A leaf or two of fresh basil or several pinches of herbes de Provence

1/2 ripe tomato, sliced thickly crosswise

1/4 red pepper, sliced crosswise

1/4 green pepper, sliced crosswise

1-2 slices red onion (optional)

3 flavorful black olives, pitted and halved (I like the wrinkled oil-cured ones)

1/4- 1/2 hard-boiled egg, cut into several slices

1-2 ounces tuna or several anchovies (see Note)