Pan bagnat

Method

1. 1 Cut the round loaf of bread in half, and remove some of the soft interior to make room for the filling.
2. 2 Rub the cut surface with garlic, then drizzle with olive oil and vinegar to coat the inside of the baguette evenly — pan bagnat means "bathing baguette," and it has to be wet to be accurate.
3. 3 Arrange sliced tomatoes, bell peppers, red onions, olives, and sliced hard-boiled eggs on a base.
4. 4 Place the drained canned tuna and basil leaves on top, then cover the pastry with the lid.
5. 5 Wrap the filling tightly and press a heavy object onto it for 2 hours in the refrigerator; this will make the filling stick together and not fall apart when cut.