PAN BAGNAT

This is a kind of French sandwich that can be filled with a variety of ingredients and can be made ahead - as a matter of fact, should be made ahead - and is great for a picnic. Mine here is a little Italian in flavor - the bread is made with olive oil so that seems appropriate - but use your imagination and make any combination you like.

PAN BAGNAT

4-6 servings

1 14-inch long ciabatta loaf, split in half lengthwise

extra virgin olive oil

sea salt and black pepper to taste

2 6-oz cans tuna, packed in oil, drained

1/4 c sliced pitted olives

8 anchovies, chopped

1 T drained capers

1/2 small red onion, thinly sliced

1/2 red (or yellow or orange) bell pepper, seeded and thinly sliced

white wine vinegar, as needed

1 large, ripe tomato, thinly sliced

7 basil leaves

1. Drizzle bread with oil and season with salt and pepper

2. Break tuna into chunks and spread over bottom of bread. Scatter olives, anchovies and capers over tuna; top with onions and bell pepper. Drizzle with more oil and sprinkle with vinegar, to taste. Lay tomalo slices over sandwich. Drizzle lightly with oil and season with salt and pepper. Tear basil leaves over sandwigh and cover with other bread half.

3. Wrap sandwich tightly in a double layer of plastic wrap and cover with a dish towel. Weight sandwich down with something heavy (books, or heavy pots work well) for 3-4 hours at room temperature, flipping the sandwich halfway through. Unwrap, slice crosswise and serve.

Note: I've learned that to release the oils in basil, you simply put a leaf in one hand and clap it with the other. Ciabatta is a thin, oblong loaf, and essential to this recipe. It's easily found in most grocery stores with a baker division (like Eddie's).