Pan Bagnat (Pressed French Tuna Sandwich)

Recipe View Macerate the Garlic: In a small bowl, stir the minced garlic into the olive oil. Set aside to infuse for at least 15 minutes. (Time: 15 minutes)

Recipe View Prepare the Bread: Gently hollow out the loaf by removing approximately half of the interior crumb. Liberally brush the inside of both halves with the garlic-infused olive oil, reserving about 1 tablespoon. (Time: 10 minutes)

Recipe View Layer the Base: On the bottom half of the bread, create a foundation of sliced tomatoes, ensuring complete coverage. Season generously with salt and pepper. (Time: 5 minutes)

Recipe View Build the Filling: Layer on the sliced red onion, green olives, black olives, and banana peppers. Distribute evenly. (Time: 5 minutes)

Recipe View Add the Tuna and Accoutrements: Crumble the olive oil-packed tuna over the vegetable layer, pressing lightly to secure. Top with anchovy fillets, drained capers, sliced hard-boiled eggs, and fresh basil leaves. (Time: 10 minutes)

Recipe View Cap with Tomatoes and Dress: Add a final layer of sliced tomatoes, seasoning with salt and pepper. Drizzle generously with the white wine vinegar and the reserved garlic-infused olive oil. (Time: 5 minutes)

Recipe View Press the Sandwich: Place the top half of the bread over the filling. Press down firmly to compress the ingredients. Wrap the entire sandwich tightly in several layers of plastic wrap, followed by aluminum foil, ensuring the seams are facing upwards. (Time: 10 minutes)

Recipe View Weight and Chill: Place the wrapped sandwich in a large pan. Cover with a sheet pan and weigh down with heavy objects such as cans, pots, a cast iron pan, or a cutting board, ensuring even pressure distribution. Refrigerate for a minimum of 8 hours, or preferably overnight, turning halfway through the pressing process if possible. (Time: 8+ hours)

Recipe View Serve: Unwrap the Pan Bagnat, slice into wedges or portions, and serve chilled. (Time: 5 minutes)