Pan Bagnat with Fennel

Ingredients

• •½ bulb fennel bulb
• •½ cup mixed pitted olives
• •¼ cup olive oil
• •3 tablespoons white wine vinegar
• •2 tablespoons capers
• •½ teaspoon crushed red pepper flakes
• •to taste Kosher salt and pepper
• •1 whole cucumber
• •2 cans olive oil-packed tuna
• •to taste Kosher salt and pepper
• •1 loaf ciabatta bread
• •3 whole hard-boiled eggs
• •2 cups arugula

Cooking Instructions

1. 1.

   Toss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag; season with salt and pepper.

   5 min

2. 2.

   Fennel-olive mixture can be made 2 days ahead. Cover and chill.

3. 3.

   Toss fennel-olive mixture with cucumber and tuna in a medium bowl; season with salt and pepper. Let sit, tossing occasionally, 10 minutes.

   10 min

4. 4.

   Scoop out inside from top half of bread; discard (or save for a snack!). Layer bottom half of bread with tuna mixture, then top with eggs and arugula. Close up sandwich.

   10 min

5. 5.

   Place a large heavy skillet or pot on top of sandwich to weigh down and let sit at room temperature, turning once, until evenly pressed, about 2 hours (if making sandwich at home, or storing in a cooler while you hike, wrap it up tightly in plastic wrap before you press it).

   120 min

6. 6.

   Slice pan bagnat into wedges just before serving.

   2 min