Pan-Bagnat

Hello, Everyone! This is my first entry for Create My Event, and I'll be here every Wednesday to give you the latest and greatest party recipes for your event. My name is Amy and I am a designer with a passion for food and party planning currently living in Brussels, Belgium. I'll be posting recipes that are easy to make and look great on the table!
I recently threw a "Bon Voyage" party for a good friend of mine who was moving back to the U.S. The guest list kept growing and the party was held over the hours of 4-9pm, so I wanted to make sure to have something substancial for people to eat. I found the Pan-Bagnat to be the perfect solution!
The sandwich is typical of the region of Nice, France. It is very simple to make and actually gets better the longer it sits - so make this one way ahead of time and spend your time doing other things before the party!

Pan-Bagnat (Bathed Bread)
Ingredients:
1 French baguette
1 T. olive oil
1 clove of garlic, cut in half
2 red peppers, marinated, roasted and de-seeded (save time and buy the jarred roasted peppers)
1 T. salted capers, rinced and drained
1 6.5 oz. can of tuna (packed in water)
15 black olives, pitted
1/2 small red onion, finely minced
15 basil leaves
2 T. flat Italian parsley, chopped
10 anchovies (optional, but give it a great salty flavor)
3.5 oz. artichoke hearts, marinated and rinsed
salt & pepper to taste

To Make:
Cut the baguette in half the long way and separate the two sides. Spread the interior of each side with the olive oil and then rub garlic over it. Slice the red pepper in fine slivers and put into a large bowl. Then, add the remaining ingredients and stir to combine. Add salt and pepper to taste. Using a large spoon, fill the interior of one side of the baguette. Top with the other side to form a sandwich. Wrap tightly with plastic wrap and put in the refrigerator overnight (up to 2 days). Place a heavy baking sheet or dish on top of the sandwich to add weight and allow the bread and ingredients to meld together.
Before serving, cut into thin slices.

Yield:
about 20 pcs. per baguette