Salade Nicoise En Baguette (Pain Bagnat)

1. 1

   Sandwiches: Cut the baguette (or rolls) in half lengthwise.

2. 2

   Scoop out a little bit of the bread from the center of the baguette and set aside.

3. 3

   Take half of the garlic clove and rub the inside of the bread.

4. 4

   In a small bowl, mix together the red wine vinegar and plain yogurt, drizzling a small amount onto the baguette.

5. 5

   Salad: Toss the bread crumbs together with the vegetables, eggs, tuna and anchovies if using.

6. 6

   Salad Dressing: Mix together well the vinegar, Dijon mustard, other half of garlic clove-finely minced, salt and cracked pepper to taste; add herbs.

7. 7

   Whisk in the olive oil and yogurt.

8. 8

   Toss the salad dressing gently with the salad mixture.

9. 9

   Mound the salad evenly onto the top of one baguette slice then add the other slice.

10. 10

    Cut each baguette into 3 equal slices.

11. 11

    Press down on the sandwich together well without smashing and wrap tightly with foil.

12. 12

    Refrigerate baguette 1 hour.

13. 13

    Consume within 2 hours or the sandwiches will turn soggy.

No additional tips available.