Pan Bagnat

1. 1

   Halve a large loaf of crusty bread horizontally, and remove some of the crumb from each half to make it slightly hollow.

2. 2

   Build the sandwich, layering on sliced tomatoes, roasted red peppers, marinated artichoke hearts, red onion, olives, capers, basil leaves and anchovies (if you like them).

3. 3

   Oil-packed tuna is classic; grilled chicken is also good.

4. 4

   Sprinkle with salt and pepper, drizzle with red- or white-wine vinegar and douse with olive oil.

5. 5

   Close the sandwich, wrap well in aluminum foil and weight it down with something heavy (a skillet, a milk jug, a rock, a brick, whatever).

6. 6

   Refrigerate overnight or for up to 24 hours.

7. 7

   Cut into pieces, and serve.

No additional tips available.