Pan Bagnat

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 long baguette
• 1 clove garlic, pressed
• 1/4 cup olive oil (extra-virgin is best)
• 1 tomato, thinly sliced
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 cup pitted and sliced kalamata olives or 1/2 cup other ripe black olives
• salt & fresh ground pepper
• 4 ounces sliced cheese (no processed slices please! cut it fresh)
• 2 hard-boiled eggs
• 1 red capsicum, thinly sliced
• 1/4 cup capers, rinsed and drained
• 1 cup artichoke heart
• 1/2 cup pesto sauce
• herbs (eg fresh basil, oregano, thyme...)

Recipe

• 1 slice the bread in half lengthwise, nearly all the way through.
• 2 carefully open the loaf and spread the garlic on one of the cut sides.
• 3 drizzle the olive oil on both sides.
• 4 layer the tomato, cucumber, onion and olives and any of the optional ingredients on one half of the bread.
• 5 sprinkle with salt and pepper to taste.
• 6 close the loaf and wrap in tightly in plastic wrap or aluminium foil.
• 7 weight the full length of the pan bagnat with a heavy book[or several] for 1-3 hours.
• 8 slice and serve.