MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Provencal picnic sandwich (Pan bagnat)
 Categories: Breads, Vegetables, Herbs, Seafood
      Yield: 6 Servings
 
      1    Pain de campagne or round
           - sourdough loaf (400 g/14 oz)
      1 cl Garlic; fine chopped/grated
      3 tb Extra virgin olive oil
      1 sm Red onion; thin sliced
      3 lg Ripe tomatoes; sliced
      1    (15 cm/6") cucumber; sliced
    225 g  Tin tuna in olive oil;
           - drained
      6    Anchovies in olive oil;
           - drained
      3 lg Hard-boiled eggs; peeled,
           - sliced
     20    Nicoise or Kalamata olives;
           - pitted, halved
      1 ts Fresh oregano or marjoram
           - leaves; chopped
     10    Fresh basil leaves; torn
      1    Handful rocket leaves
      1 tb Red wine vinegar
      1 ts Dijon mustard
           Salt & fresh ground pepper
 
  Slice off the top quarter of the loaf to use as a lid.
  Using your fingers, hollow out the inside of the rest of
  the bread to leave just a shell.
  
  Sprinkle the inside of the bread shell and the lid with
  the garlic, then brush with 2 tablespoons of the olive
  oil.
  
  Layer the onion, tomatoes, cucumber, tuna, anchovies,
  eggs, olives, oregano, basil and rocket into the bread
  shell, seasoning with salt and pepper as you go (the
  order does not really matter). Mix the remaining olive
  oil with the vinegar and mustard in a small bowl and
  then drizzle this dressing into the bread shell so it
  trickles down over the filling. Top with the bread lid
  and wrap the loaf tightly in kitchen foil.
  
  Place in a baking tin and weigh down with a heavy pan or
  a four pack of tinned tomatoes or similar. Leave in the
  fridge overnight. Cut into wedges and serve.
  
  Recipe by Rick Stein
  
  RECIPE FROM: https://www.bbc.co.uk
  
  Uncle Dirty Dave's Archives
 
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