Provençal Tuna Sandwich (Pan Bagnat)

Pan Bagnat (Provençal Tuna Sandwich)

Pan Bagnat (Provençal Tuna Sandwich)

Packed with tomatoes, local bell peppers, black niçoise olives, anchovies and tuna, pan bagnat is basically a salade niçoise on crusty bread.Todd Coleman

When my husband and I acquired our farmhouse in Provence in 1984, our visits were generally limited to weekend getaways from Paris. For the train ride back to the city, a snack was essential, and pan bagnat, or "bathed bread," the Provençal sandwich found at every bakery and market in the region, became our standby. It's inexpensive, travels well, and includes many of our favorite Provençal ingredients: tomatoes, local bell peppers, black niçoise olives, anchovies and tuna, salt, and pepper—a salade niçoise, effectively, between slices of crusty bread. I'd prepare the sandwiches on Saturday, scooping out some of the crumb of the bread, then letting the pan bagnat marinate, tightly wrapped and weighted down in the refrigerator, until departure time the next day, which always made for moist and satisfying sandwiches. —Patricia Wells, author of Salad as a Meal (William Morrow, 2011)