👨‍🍳 조리법

1. 1

   Prepare the bread: Take the halved bread rolls. Lightly scoop out some of the soft interior from the top and bottom halves to create more space for the filling. Drizzle the cut sides generously with extra virgin olive oil, ensuring it soaks into the bread. Rub the cut surfaces with the halved garlic cloves to infuse them with garlic flavor. Set aside.

   ⏱️ 5 minutes
2. 2

   Assemble the filling: On the bottom half of each bread roll, arrange the ingredients in layers. Start with a layer of sliced tomatoes, season them lightly with salt and pepper. Next, add the flaked tuna, followed by the sliced hard-boiled eggs. Place the anchovy fillets over the eggs, and finally, scatter the chopped Niçoise olives on top. Add a few fresh basil leaves if using.

   ⏱️ 10 minutes
3. 3

   Dress and close the sandwiches: Drizzle a little more olive oil over the fillings. Place the top half of the bread roll onto the filling. Gently press down to compact the ingredients slightly.

   ⏱️ 3 minutes
4. 4

   Wrap and press: Tightly wrap each sandwich in parchment paper or plastic wrap. Place the wrapped sandwiches on a flat surface and weigh them down with a heavy object, such as a cutting board topped with cans or books. Let them press for at least 2 hours at room temperature, or refrigerate if pressing for longer. This pressing allows the flavors to meld and the bread to absorb the juices.

   ⏱️ 2 hours
5. 5

   Serve: Unwrap the Pan Bagnat. The bread should be moist and flavorful. Slice in half if desired and serve immediately. The flavors are best when the sandwich has had time to rest and press.

   ⏱️ 5 minutes