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Pan Bagnat (French Tuna Sandwich)
Ingredients
  • ½ small red onion, thinly sliced
  • 2 (5-ounce) cans oil-packed tuna fish
  • ¼ cup olive oil
  • 2 anchovy fillets, finely chopped
  • ¼ cup pitted Nicoise or Kalamata olives
  • 1 to 2 tablespoons red wine vinegar
  • 2 (10-inch) baguettes, or 1 full-sized baguette, cut in half (see Recipe Note)
  • 1 garlic clove, peeled
  • ½ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 hardboiled eggs, sliced
  • 2 tomatoes, sliced
  • 12 large basil leaves
Steps
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