Pan Bagnat

Pan Bagnat is simply a nicoise salad made as a sandwich.

Serves 4
4	ciabatta rolls or any country roll
4	plum tomatoes, quartered
½	medium cucumber, sliced
2	green peppers, halved, cored and seeded
2	hard boiled eggs, halved
½ pound	tuna packed in oil, drained
2 ounces	anchovy fillets
½ cup	nicoise olives, pitted
¼ cup	basil leaves, rough chopped
1 Tbl	red wine vinegar
2 Tbl	olive oil
1	pinch of salt

1. Cut the rolls in half and scoop out the centers
   
   
2. Pile the tomatoes, cucumbers, green peppers, hard boiled eggs, tuna, anchovies, olives and basil leaves on the bottom piece of the roll.
   
   
3. Sprinkle the vinegar and olive oil over the sandwich.
   
   
4. Season with salt.
   
   
5. Place the top onto the sandwich and serve