Pan Bagnat Provençal Tuna Sandwich
Ingredients
- 2 plum tomatoes, cored and thinly sliced crosswise
- Kosher salt, to taste
- 1 (5-oz.) can olive oil-packed tuna, drained
- 4 scallions, thinly sliced
- ½ small red bell pepper, stemmed, seeded, and thinly sliced into 2" lengths
- ⅓ cup extra-virgin olive oil
- 1 tbsp. Dijon mustard
- 1 (7") round rustic bread loaf, split (about 20 oz.)
- 1 small bulb fennel, cored and thinly sliced crosswise
- 1 small cucumber, thinly sliced crosswise
- 2 hard-boiled eggs, thinly sliced crosswise
- 8 oil-cured anchovies, drained
- 10 salt-cured black olives, pitted and halved
- Freshly ground black pepper, to taste
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