Pan bagnat

Method

Slice the bread roll horizontally and scoop out a little of the soft interior to make room for the filling. In a bowl, combine drained tuna with chopped anchovies, sliced hard-boiled eggs, diced tomatoes, cucumber, red pepper strips, and olives. Dress the mixture with olive oil and red wine vinegar, then season with salt and pepper. Divide the filling between the two bread halves and press together firmly. Wrap tightly in cling film and refrigerate for at least 30 minutes before serving to allow flavours to meld and bread to soften.