PAN BAGNAT — ITALIAN COUNTRY LOAF SANDWICH WITH TUNA, HARD-COOKED EGG, TOMATOES & DIJON MUSTARD VINAIGRETTE

Slice bread in half horizontally. Remove some of soft center of bread to make loaf hollow. Set aside. Reserve bread stuffing for another use. Prepare the dressing. In a small mixing bowl, place garlic, shallots and red wine vinegar. Let stand 30 minutes. Whisk in salt, pepper and olive oil. Taste and adjust seasonings. Set dressing aside.

Prepare the tuna — In a small bowl, combine tuna, capers, chopped herbs and green onions. Pour roughly one fourth of dressing over tuna. Stir until combined. Let stand. Toss green beans with about one fourth dressing. Set aside.

Assemble the sandwich — Drizzle approximately one fourth dressing over bottom half of bread. Cover bottom half of bread with one layer of tomato slices, followed by one layer of fresh herbs, one layer of tuna, one layer of egg slices and finally one layer of green beans. Repeat until all ingredients are used up, finishing with a layer of tomatoes. Drizzle remaining dressing over inside top half of bread. Place top half of bread over sandwich. Press together and wrap tightly in plastic wrap. Place on cookie sheet with lip (to catch any juices that may escape). Press the sandwich two hours or more by placing heavy cans on top. Turn sandwich over once during pressing process. Cut into equal wedges as you would a pie and serve.